Life has been busy this week. I started a new job and ate pastries by the ocean. And I spent a lot of time thinking about life. What I want. Who I am. Survivor ended, I did some exploring and put some miles on my car, and I’ve been relaxing after a few early wake up calls. So, to give myself a break, and a sweet treat, I made a vanilla chiffon cake. There’s not much I love more than folding whipped egg whites into a cake batter. And I wanted something fresh, light, and easy to eat. So I filled it with a simple maple whipped cream, mixed with fresh strawberries.

Vanilla Chiffon Cake

My body has been confused and tired with all the changes to my schedule. I’ve come out of a funk, thankfully, of not sleeping well, and started setting my alarm again. I was dreading this at first, despite getting used to waking up early to drive to the cafe this winter. But on Wednesday morning I drove to my first day of work at the cooking store early and sat by the water. At a picnic bench. Lapping up the sounds of the ocean coating the rocks. Birds singing and wind blowing through the trees. It was so peaceful and quiet. 

I had an hour to kill before my shift, so I did everything I could to prepare my body. I drank plenty of water and decided to visit an Italian bakery for breakfast. It wasn’t too busy yet, and I watched the chef diligently shaping croissants in the back. There was an array of layered pastries, filled danishes, and bubbly breads. Jams on cookies and caramelized nuts next to freshly made pasta and sugary donuts. I went for a twisted danish, as big as my head, filled with a glossy lemon pastry cream. The worker couldn’t get it into a bag because it was so big and sticky from the sugar syrup glaze. 

Pastries by The Water

I carried my pastry down the hill, back to the park next to the water. There was still 30 minutes left on the clock before the store opened, so I did my best to relax. To calm my nerves and to enjoy my pastry. It was slightly lemony. The pastry cream was smooth and silky and craveable with a touch of vanilla. The pastry itself was soft and flaky. My fingers collected sugar syrup quickly and I made a mess of crumbs on the carved wooden table. In initials from friends and lovers who must have loved looking at the ocean too. The pastry hit the spot.

I’ve honestly had a lot of anxiety about starting this part time job. Despite watching the Pitt and constantly reminding myself of how low-stakes retail work is compared to saving lives. My goal starting this was to just supplement my income. Meet new people and share my love of food and cooking. But even in a simple, relatively easy job, I have already begun to doubt myself. Am I good enough? Quick enough? Knowledgeable enough? What if I don’t learn quickly or go too slow? Lingering doubts from my restaurant work eating at me.

Coffee Soft Serve

I reminded myself that all of these thoughts are normal. Most people feel these things, especially on a first day at a job. Or at school. But I overcame it. I went in with a positive attitude and an eagerness to learn. My co-workers were kind and patient. I even helped a customer with a cooking question. I was patient with myself as I learned how to navigate the store’s inventory system. And I pat myself on the back during my lunch break. Thankfully these first few days of training are just half days. So I drove back home around 2:00. I crossed a bridge and contemplated visiting the gardening store again. Or getting a snack. 

I stopped impulsively at the ice cream hut near our house. Which I haven’t visited in probably 10-15 years. We used to go all the time when I was a kid, especially to the neighboring mini golf course. I felt frazzled and rushed as I handed the teen worker some spare change. And I decided to take my coffee soft serve home, about 30 seconds down the road. I really wanted to be alone. Not in a bad way. But I had depleted my social battery for the day. So I sat outside in the full sun. Basking in the beautiful weather. And taking bites of melting coffee ice cream.

Recipe Ideas + Good Vanilla

I worked the next two days, too. All of my focus shifted to the cooking store and trying to get good sleep. Enjoying the Survivor finale. And trying to forget that I couldn’t go to the farmers market. I dreamed of strawberries and rhubarb. Bright red jewels catching glimmers of light from metal poles. Mothers with their babies on their fronts picking out plums. Giddy dogs on leashes sniffing the green grass. It hurt my heart a little when I drove in the opposite direction that morning. And I almost forgot about my blog. So the second my shift ended on Friday, I started brainstorming what recipe to make. 

I could make cheesecake, but the owner of the store brought one in for us to share in the staff room. I thought of deviled eggs, which my affable co-worker Linda said was her favorite thing to make. She has a son named Evan and she’s moving to France, unfortunately. I also thought of my sourdough focaccia, which I could utilize for some great lunch box meals. But ultimately I was craving a simple summer cake. Something fresh, light, and easy to eat. I had little energy to expend. So I decided to make a quick vanilla chiffon cake. I forgot to buy a gourmet bottle of vanilla at the store, but thankfully I had the grocery store variety on hand. 

Slow Weekend Cooking

I wanted to take a nap after our sunny walk Saturday, but I spent some time listening to podcasts in bed and writing. So I started the cake in the afternoon. I pulled a carton of eggs out of the fridge and hoisted the familiar navy blue stand mixer onto the counter. It reminded me of all my prep baking for the cafe. And I got a little sad thinking about it. The nice customers who loved my food. The woman in the gift shop and the TSA agents who came for lunch. There are things I don’t miss, too, but for a moment I felt sad that I wouldn’t be serving my vanilla chiffon cake on a real menu. It was just for fun. 

I carried on with the recipe. And I noticed I was slower than usual. Rusty. I really took my time reading the recipe and measuring flour correctly. Diligently double-checking each step before proceeding. I used the Preppy Kitchen recipe as a base and modified it a little. Less sugar. Maple syrup instead of the last 1/4 cup. Extra salt. Lemon zest. Strawberry juice instead of water. And extra vanilla, of course. I also edited the recipe to work in a springform cheesecake pan. I didn’t want to make it in an angel food cake pan, and the springform was my biggest and best option. Maybe I should have bought a big cake pan at work. 

Chiffon Cake Batter

When I was done mixing the batter, I folded in a mountain of stiff egg whites with a rubber spatula. It’s a relaxing and hypnotic process. Watching the white streaks disappear. It smelled slightly of strawberry essence. And vanilla. Maple, too. It reminded me a lot of my angel food cake recipe, which I served at the cafe. I smoothed the top with an offset spatula that my mom got me last summer and I put it in the oven to bake. I forgot about it, for a good while, until the timer was almost done. As usual, an intoxicating smell of caramelized sugar filled the house. The top was springy. So I rigged a set up to chill it upside down. 

I’m going back to work for more training on Monday, which is usually my big blog day. When I paint and write and edit my photos. So I planned ahead, knowing I had to get the ball rolling early. As it chilled I googled pictures of chiffon cake. I liked both the layered sponges with decorative pink frostings and the simple stark white airy cakes with strawberry compote on top. Like a rustic strawberry shortcake. I contemplated getting rhubarb, too, and making a striking pink frosting with ripples and fancy garnishes. Herbs and candied strawberry slices. But I was tired. It was nearly dinner time. So I simply whipped cream with maple syrup and folded in some cut up strawberries. 

Strawberries + Cream

It reminded me immediately of my strawberries and cream that I make every summer. As well as a Japanese strawberry cake I made one year for my birthday. The sponge was incredibly soft and springy, so anything else would have really weighed it down. It would be fresh, simple, and delicious. No chef-y tricks or artsy garnishes. I’ll get back to that side of me soon. But for now, I was happy with my successful cake project. The perfect cake for an easy summer dessert that doesn’t weigh you down. I imagined eating it for breakfast by the ocean in the park as I tried it. 

The crumb is cloud-like. I sliced it down the middle to sandwich my whipped cream and strawberries inside. So the cross section was delightfully simple. I topped it with a few more fresh strawberries that I macerated in lemon juice and maple syrup for extra acid. The flavor of the maple syrup and vanilla really comes through in the sponge. It almost has an almond-like quality from the caramelization. The texture of vanilla chiffon cake is like an angel food cake, but softer. The perfect complement to a light cloud of whipped cream. Which is riddled with maple syrup flavor. A touch of salt and pops of raw berries. Just the right hit of acid. 

Patience + New Adventures

I loved it. And knew my dad would too. A little too early for fathers day, but he’s been working especially long hours this week. He loves strawberry and vanilla desserts. So I might make this vanilla chiffon cake again for him sometime. I might make it again just so I can use farm strawberries and bright rhubarb and visit my favorite farmers market on a quiet Thursday. I’ll be back soon. And I’ll try to have patience for this limbo I seem to be in. Not quite having figured out myself or my life just yet. Not that I expect to ever fully know all the answers. I want to be happy with what I have for a while. And to be kind to myself. 

So I’ll be sneaking bites of my vanilla chiffon cake in between runs up and down the stairs at work with Le Creuset pots and bannetons. I’ll save most of it for my parents. And I’ll dream of what it would be like to serve it at my own bakery. A plump strawberry on top. A green basil leaf. Poached syrupy rhubarb sticks. Ottolenghi colors. I miss seeing strangers enjoy my food. And weirdly, I miss those long hours on my feet rolling cinnamon buns and grilling breakfast sandwiches. Even the slow afternoons mopping and frying hand pies for occasional passers-by. Maybe I’ll know that feeling again someday. There’s no need to rush. 

Thank you for reading, as always! Be sure to check out my Etsy for 100’s of recipe cards and art prints and use code THEFORKEDRING for 25% off. Until next time!

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Vanilla Chiffon Cake

The softest vanilla cake with a light maple whipped cream and berries (adapted from Preppy Kitchen)

Course Dessert

Cuisine American, French

Keyword cake, strawberries, vanilla

Prep Time 1 hour hour

Cook Time 1 hour hour

Servings 10

Author theforkedring

Ingredients

• 1 3/4 cups cake flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 7 large egg yolks
• 4 tbsp maple syrup
• 3/4 cup strawberry juice or water
• 1/2 cup vegetable oil
• 3 tsp vanilla extract
• 7 large egg whites
• 1/2 teaspoon cream of tartar
• 2 cups heavy whipping cream
• 1/2 lb fresh strawberries

Instructions

• Preheat oven to 325°F. Sift flour, sugar, baking powder, and salt together in a large bowl.
• In a separate bowl, combine egg yolks, 2 tbsp maple syrup, strawberry juice, vegetable oil, and vanilla extract.
• Pour your liquid ingredients into your dry ingredients and work together until you have a cake-like batter.
• In a stand mixer, combine 7 egg whites and cream and tartar. Whisk on high speed until light and fluffy and stiff, about 5 minutes.
• Fold the egg whites into the cake batter, 1/3 at a time, until you have an airy, light mixture.
• Spoon the cake mixture into a deep 10” cake pan with legs or a springform cheesecake pan. Do not grease the pan.
• Bake for 1 hour, or until light and springy when pressed. Remove from oven and chill upside down on a wire rack or on something with air flow underneath.
• Once cool, remove cake from pan by slicing carefully around the edge of the pan. Trim the excess hump off the top.
• In a large bowl, combine heavy whipping cream, 2 tbsp maple syrup, and a pinch of salt. Whisk until the cream stands straight up on your whisk.
• Chop your fresh berries into a large dice and fold them through the whipped cream.
• Slice your chiffon cake in half like a burger bun and spread your whipped cream and berry mixture over the top of the bottom piece. Sandwich the second cake half on top.
• Top cake with more berries, powdered sugar, or fresh herbs for garnish.

Notes

• For a green, herbaceous note, you can blend spinach or basil with water and use in place of the 3/4 cup of strawberry juice. 
• Feel free to add lemon, lime, or orange zest to the cake batter for more of a tang. 
• I prefer to use farm-fresh berries when they’re in season, but this can be made any time of the year!