Strawberry Bomb Cake. It has a bold name, but it hides the softest, most delicate cake inside. Today, we’re making a Strawberry Bomb Cake, named after its resemblance to a small bomb. Despite its powerful name, it’s all about sweetness and tenderness.
Before cutting into it, don’t forget to add a sparkler as a “fuse.” Trust me, it adds a touch of ceremony to this beautiful treat!
You might recognize the base of this cake—it’s a classic Chiffon Cake. This light, fluffy cake is known for its tenderness. I’ve made it countless times, and I want each of you to master this skill so you can experience the joy of perfect soft, airy cake filled with the fragrance of eggs. 
Once the cake is frosted with cream and crowned with fresh strawberries, you’ll have a cake that not only looks amazing but also tastes out of this world.
The pink filling? It’s a sweet explosion, bursting with a mix of sweetness and mild tartness that will make your taste buds dance. It’s like a blast of freshness that fights off the dull winter days.
Remember, strawberries have the power to rescue us from winter’s cold grip.
Strawberry Bomb Cake Recipe
Chiffon Cake Base
1、Separate the egg whites and yolks from 6 eggs, placing them into clean, dry bowls. For the egg yolks, add 45g of sugar and 75g of corn oil. Whisk until fully combined. *Be careful when separating the eggs, ensuring that the yolks don’t break and that no yolk mixes with the egg whites, as this will prevent the whites from whipping properly.
2、Add 83g of milk to the yolk mixture and mix well. Sift in 90g of low-gluten flour and whisk until smooth and free of lumps. Set aside.
3、For the meringue: Add a small amount of lemon juice to the 6 egg whites. Gradually add 75g of granulated sugar in three portions, whipping until stiff peaks form.
4、Gently fold the meringue into the egg yolk mixture in two parts, stirring in a clockwise motion. *Be careful when folding in the meringue—don’t over-mix, or the air in the meringue will collapse, affecting the cake’s fluffiness.
5、Prepare a 40x30cm baking tray, line it with parchment paper, and pour in the cake batter. Use a scraper to smooth the top and gently tap the tray to remove air bubbles. Bake in a preheated oven at 150°C for 30 minutes.
6、After baking, remove the cake from the tray and let it cool on a rack. Peel off the parchment paper and gently remove the darker outer layer of the cake.
7、Using an 8-inch mousse ring and a 15cm diameter bowl (the bowl will serve as the mold for the cake), cut out two circular cake layers and set aside.
Strawberry Chocolate Mousse Filling & Cream Layer
1、In a bowl, whisk 1 egg yolk, 30g of milk, and 60g of heavy cream. Heat gently over a double boiler, stirring continuously until the mixture thickens. Remove from heat, add 70g of strawberry chocolate and mix until smooth. Then, stir in 5g of softened gelatin and 1 tablespoon of rum.*Be sure to use medium-low heat and stir continuously to prevent the egg yolk from scrambling.
2、In a separate bowl, whip 200g of heavy cream with 30g of sugar until it reaches soft peaks. Then, add the strawberry chocolate mixture and fold in 150g of chopped strawberries.
3、For the whipped cream layer: Whip 200g of heavy cream with 15g of sugar until stiff peaks form. Transfer to a piping bag.
Assembling the Cake
1、Line a 15cm diameter bowl with plastic wrap. Take one of the 8-inch cake layers and trim it so it fits the bowl’s shape, making sure it forms a half-sphere that perfectly fits the bowl’s wall. Trim any excess cake at the overlapping edges.
2、Fill the half-sphere cake with the prepared strawberry mousse filling, then cover with the second layer of cake to seal it. Wrap the entire bowl in plastic wrap and refrigerate for at least 4 hours.
3、Once chilled, remove the cake from the bowl. Frost the surface with whipped cream, using a soft scraper to smooth it out.
4、Decorate with sliced strawberries, dust with powdered sugar, and the cake is ready to serve!
