Spring weather is so fickle. Balmy and beautiful one day, windy and wild the next. But here on the California Coast, the organic strawberries are being picked on our local farms and are oh, so welcome, and begging to be included in dessert.
When I think spring and summer cakes, I think angel food, sponge or chiffon. Light, airy, the perfect foil for berries and other summer fruits. I decided on chiffon.
My friend and colleague Shirley Corriher, has this to say about chiffon cakes in her book, BakeWise :