Fresh Strawberry Chiffon Cake

…with only 3 eggs!

100 gr. all purpose flour
25 gr. cornstarch
25 gr. millet flour
100 gr. very fine light cane sugar (or powdered sugar)
3 eggs, separated
1/2 cup fresh strawberries, pureed
25 ml water
50 ml light olive oil
1 tbsp (10 gr.) baking powder
1 tsp cream of tartar


1. Beat the egg whites with the cream of tartar to stiff peaks.
2. Beat in 2 tbsp of the sugar. Set aside.
3. Beat the yolks until fluffy together with the rest of the sugar and water.
4. Mix in the oil and strawberry puree.
5. Mix in the dry ingredients (sifted together).
6. Incorporate the egg whites carefully into the batter. Don’t over mix.
7. Pour the finished batter into a wax paper lined and buttered tube pan.
8. Bake the cake in a 160deg C preheated oven for 40 minutes.
9. Let cool in the pan for 10 minutes before turning it out onto a cooling rack.

serving suggestion: Dust with powdered sugar and decorate with fresh strawberries.