Chiffon Strawberry Cake

There’s a cake that’s probably the best cake I’ve ever baked. In Central Ohio you will find Golden Delight Bakeries and they famously sell this cake. 

8 egg white  

1/4 tsp cream of tartar  

1/2 cup sugar

8-9 egg yolks

1 cup sugar  

1 tsp vanilla  

1/2 tsp salt

2 cups cake flour

2 tsp baking powder  

1/2 cup water  

1/2 cup oil


1 quart heavy whipping cream

1/2 tsp vanilla  

1 cup powdered sugar  

I tsp gelatin

3 tablespoons cold water

1/2 sheet pan, ungreased, oven 350 degrees. Whip egg whites with cream of tartar. Add 1/2 cup sugar slowly. Set aside. 

Cream yolks with remaining sugar. Whip until light in color and volume increases. Add vanilla. Mix flour with salt and baking powder. Add to yolks and sugar. Blend well. Add water and oil. Let mix 3 minutes. Fold in the whipped egg whites in 3 batches. Pour into parchment lined pan. Bake 20-22 minutes.  

When done immediately run a knife around the edge. Cool completely.  

Cut fruit and put on paper towels. Bloom gelatin on cold water. Whip cream with vanilla and powdered sugar.  Heat gelatin, cool and pour into whipped cream, combine well.  

Cut cake in half. Put a layer whipped cream on the bottom layer. Top with diced fruit. Add second layer and frost with remaining whipped cream. Decorate with fruit.  




Juli CarviComment
Cocoa Mocha Chocolate Chip Crinkle Cookies

This turned out better than expected so I had to capture the recipes. I made these for a thing at Zoe’s school. I was busy so I had to get it done 2 days ahead of time. I think that made them better, really. And don’t be mad at the margarine. Sometimes when experimenting with a cookie, butter is too dear or I’m moving away from an oil based recipe. I like the margarine in this cookie and I’m going to keep it there.

Cocoa Mocha Chocolate Chip Cookie Recipe

1 stick margarine, (.25 cup)

1 cup dark brown sugar

2 eggs

1 tablespoon espresso powder

2 teaspoons vanilla

1 cup flour

1 teaspoon baking powders

1/2 teaspoon salt

12 ounces chocolate chips

powdered sugar

Cream margarine, sugar, eggs, espresso powder, and vanilla together. Make sure it’s no longer grainy. Combine the flour with baking powder and salt. Add to the creamed mixture. Scrape the sides and add the chips. Don’t mix too much. The dough will be soft. Chill an hour.

Scoop into balls and roll in powdered sugar. They spread so make them roomy on the sheet. bake at 350 for 15 minutes. It’s easy to over bake a cocoa cookie since you can’t see them brown. So start checking at 13 minutes and pull them out as soon as you think they are done.

Chocolate Madeline

I buy my cocoa in 5 pound bags. I have two kinds. It’s very liberating to know I always have some in the pantry.

These Chocolate Madelines have super-duper flavor. Madelines are crunchy around the edges and tender in the middle. I have to write it down because I really don’t want to make a different chocolate madeline ever.


.75 cup flour

.50 cup cocoa

hefty pinch of salt

4 eggs

1 cup sugar

1 teaspoon vanilla

6 ounces butter, browned, cooled

Melt butter, watch it for coloring, you want it browned not burnt. Sift together the flour, cocoa and salt. Combine the eggs with the sugar and whip until light in color, add the vanilla. Dump in the flour mixture. Combine. Add the melted butter, scrapping the brown bits in the pan into the batter. Allow the batter to sit 15 minutes on the counter. Butter the pan, then chill. Preheat the oven 400 degrees. I use a purple scoop, 3/4 ounce for each cake. Dish into the pan and bake for 10-12 minutes. When touched and the spring back they are done. Dust with powdered sugar and eat within hours of baking.


Start the butter while assembling your other ingredients.

Take a scant amount, 1/2 teaspoon of butter and 1/2 teaspoon of flour and combine in a little dish, brush this on the pan before chilling the pan. If you chill the pan first the butter-flour mixture is gets cold when spreading on the pan and doesn’t move as smoothly.

I use Dutch cocoa as opposed natural cocoa. It’s better nearly always in my estimation, but if you really want to know more read the article linked. There is no leavening agent in these little cake. The lift comes from eggs, the shape of the pan and the heat of the oven.

This recipe would not translate well into a cake pan, don’t do that.