Mini Strawberry Chiffon Cake (Print Version)
# Ingredients:
→ Chiffon Cake
01 -
130 g cake flour
02 -
1 teaspoon baking powder
03 -
¼ teaspoon salt
04 -
60 ml canola oil
05 -
140 g granulated sugar, divided
06 -
1 teaspoon pure vanilla extract
07 -
3 egg yolks
08 -
60 ml whole milk
09 -
4 egg whites
10 -
¼ teaspoon cream of tartar
→ Vanilla Bean Whipped Cream
11 -
2 cups heavy cream
12 -
3-4 tablespoons granulated sugar
13 -
1 teaspoon vanilla bean paste
→ Assembly
14 -
⅔ cup sliced strawberries
15 -
1 tablespoon granulated sugar
16 -
1½ cups hulled and quartered strawberries
# Instructions:
01 -
Preheat the oven to 350°F. Grease the bottom of two 6-inch cake pans and line them with parchment paper.
02 -
Whisk together the cake flour, baking powder and salt in a bowl. Set aside.
03 -
Using an electric mixer, combine the oil and all but 1 tablespoon of sugar. Add the vanilla and egg yolks, mixing on medium speed for about 3 minutes until pale in color. Scrape down the bowl.
04 -
With the mixer on low, add half of the flour mixture and mix until combined. Stream in the milk until absorbed. Add the remaining flour mixture and mix until incorporated. Set aside.
05 -
In a clean mixing bowl, add the egg whites and cream of tartar. Whisk on low until foamy, then gradually increase the speed and add the remaining tablespoon of sugar. Mix on medium-high until medium-stiff peaks form.
06 -
Fold about 1 cup of the whipped egg whites into the cake batter to lighten it. Gently but deliberately fold in the remaining egg whites until just combined.
07 -
Evenly divide the batter between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Place the cakes in their pans on a wire cooling rack. Run a thin knife around the inside of the pans to release the sides. Cool completely on the wire racks. Remove the parchment paper before assembling.
09 -
Whisk the heavy cream until it begins to thicken. Add the sugar and continue whisking until soft peaks form. Add the vanilla bean paste and whisk until medium peaks form. Do not over mix.
10 -
Toss the sliced strawberries with the granulated sugar and set aside, stirring occasionally.
11 -
Trim the tops of the cooled cakes until they are flat and level.
12 -
Place one layer of cake on a cake board or serving dish. Top with about 1¼ cups of whipped cream and spread with an offset spatula. Use the back of a spoon to create a slight hollow in the center for the strawberries.
13 -
Spoon the macerated strawberry slices into the hollow, leaving excess juices behind. Place the second cake layer on top.
14 -
Apply a thin layer of whipped cream around the entire cake to seal in crumbs. Refrigerate for about 10 minutes.
15 -
Smoothly frost the cake with the remaining whipped cream. Whisk any leftover cream a few more times to stiffen slightly.
16 -
Fill a piping bag fitted with a star tip with the stiffened whipped cream and pipe a shell border around the top edge. Pile the quartered strawberries in the center and serve.
# Notes:
01 -
For best results, ensure all ingredients are at room temperature before beginning.
02 -
The cake can be assembled up to 4 hours before serving and kept refrigerated.