Our mothers and grandmothers made airy, delicate chiffon cakes–but, they never go out of style–and for a good reason: they are light with a tender crumb, a perfect way to end a meal. For this recipe, we keep the cake itself traditional in the flavoring profile, but modernize the accompaniments. Why not! Instead of basic whipped cream, we use a mini food processor to grind fresh basil leaves with granulated sugar, and then whip that with the cream for a beautifully green-hued garnish for the top of the cake or on the plate. You’ll see, it’s an unexpected, yet natural and elegant pairing with fresh strawberries alongside.
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