Chiffon Cake with Strawberries and Cream

Name: Chiffon Cake with Strawberries and Cream
Ingredients: 2 1/4 cups cake flour (not self-rising); 1 1/2 cups granulated sugar, divided; 2 1/4 teaspoons baking powder; 3/4 teaspoon salt; 1/2 cup safflower oil; 7 large egg yolks plus 9 large egg whites; 3/4 cup whole milk; 1/2 teaspoon cream of tartar; 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract; 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving; 1/2 cup granulated sugar; 1 tablespoon fresh lemon juice; Pinch of salt; 2 cups cold heavy cream; 1/4 cup confectioners' sugar, plus more for sprinkling

Chiffon Cake with Strawberries and Cream was pinched from <a href="http://www.marthastewart.com/901686/chiffon-cake-strawberries-and-cream" target="_blank">www.marthastewart.com.</a>

"Bake this cake in a tube pan that is 9 1/2 inches in diameter by 4 1/2 inches deep...."

INGREDIENTS

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2 1/4 cups cake flour (not self-rising)

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1 1/2 cups granulated sugar, divided

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2 1/4 teaspoons baking powder

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3/4 teaspoon salt

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1/2 cup safflower oil

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7 large egg yolks plus 9 large egg whites

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3/4 cup whole milk

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1/2 teaspoon cream of tartar

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1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract

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2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving

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1/2 cup granulated sugar

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1 tablespoon fresh lemon juice

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Pinch of salt

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2 cups cold heavy cream

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1/4 cup confectioners' sugar, plus more for sprinkling

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