Vanilla Chiffon Cake with Strawberry Rosé Sauce for Two
Incredibly soft and fluffy whole wheat vanilla chiffon cake with a tart strawberry rosé sauce and soft clouds of whipped cream
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These mini chiffon cakes are super easy to make and are perfect for Valentines day, date night, or any time you want a lighter dessert but don’t want to make a huge batch of something.
We have been making this cake for years, and it is one of our all time favorites! The recipe came out of a vintage cookbook that our Grandma picked up second hand somewhere for our Mother. We scaled it way down to make only two perfect little cakes! The sauce is a variation of our blackberry Rosé sauce (recipe coming soon). This is a light dessert that won’t leave you feeling lugged out or strung to the roof top on a sugar high…. but it will satisfy your sweet tooth.
What you need to make vanilla chiffon cake with strawberry rosé sauce
ingredient list
- Egg
- Heavy whipping cream
- Frozen Strawberries
- Fresh Mint leaves (optional for garnish)
- Dry Rosé wine
- Cane sugar
- Whole white wheat flour
- Baking powder
- Cream of tarter
- Salt
- Cornstarch
- Oil (whatever you bake with)
- Vanilla extract
- Water
Helpful tools
- 6-8 ounce ramekins or oven safe dishes
- Electric beaters
Extra tips for this recipe
Substitutions
We have made the sauce with frozen blackberries instead of strawberries and it is delicious.
Can I use AP flour in the cakes? We have not tested this recipe with AP flour.
how to make vanilla chiffon cake with strawberry rosé sauce
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For the chiffon cakes
1. Preheat oven to 325° F and place the rack in the middle. Butter the bottom and sides of two 6-8 ounce ramekins or oven safe dishes.
2. Separate 1 egg (room temperature). Place the egg white and 1/16 teaspoon Cream of tartar (pinch) in a small mixing bowl. Beat with an electric beater for 30-60 seconds or until soft peaks form. Gradually add 1 Tablespoon sugar and beat another 30-60 seconds or until stiff peaks form.
3. In a separate small mixing bowl stir together 1/4 cup whole white wheat flour, 1/4 teaspoon baking powder, 2 Tablespoons sugar, and 1/16 teaspoon salt (pinch). Add the egg yolk, 1 Tablespoon safflower oil (or whatever you bake with), 4 teaspoons water, and 1/4 teaspoon vanilla extract.
4. Fold the egg whites into the batter. Divide evenly between the two dishes. Put on a tray and place into the oven. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let rest 5-10 minutes and then invert onto a cooling rack.
Note: The cakes may fall a little bit after taking them out of the oven and that is normal.
How to invert: Carefully push the cake away from the edges of the dish toward the center of the cake with your fingers or a butter knife, then run the knife around the edges. If the cake doesn’t come out with a few taps then take your knife and put it down the side to the very bottom and carefully push toward the center of the cake with the tip of the knife and pull up slightly. Do this in a few spots and it should come out. The key is to make small movements and more of them rather then trying to just dig the cake out in one spot.
For the Strawberry rosé sauce
While the cakes are cooking
1. Place 1 cup diced frozen strawberries, 2 teaspoons cornstarch, and 1 Tablespoon sugar in a small saucepan, stir until the strawberries are evenly coated. Add 1/2 cup dry Rosé wine (we used Rosé of Pinot Noir).
Note: This is a tart sauce so if you like you can add an extra Tablespoon of sugar.
2. Cook and stir over medium/high heat until it comes to a boil, then boil gently for about 2 minutes or until thickened and it turns glossy looking. Remove from the heat to cool until ready to use.
for the whipped cream
1. In a small mixing bowl with an electric beater beat together 1/4 cup heavy whipping cream, 2 teaspoons sugar, and 1/4 teaspoon vanilla extract until medium peaks. Store in the refrigerator until ready to use.
to serve
Spoon about 3/4 of the sauce onto two small serving plates. Spread the sauce around pushing the strawberries toward the edges. Place a cake in the center of the plate. Spoon the rest of the sauce over the top of the cakes so some of it drips down the sides. Put a dollop of whipped cream on top and garnish with a mint leaf if desired.
Other strawberry recipes you might enjoy
Boozy Chocolate Mousse for Two
Or our Cooking for Two Category
Vanilla Chiffon Cake with Strawberry Rosé Sauce for Two
Ingredients
The cake
- 1 Egg (room temperature) separated
- 1 pinch Cream of tartar 1/16 teaspoon
- 3 Tablespoons Sugar divided
- ¼ cup Whole white wheat flour
- 1 pinch Salt 1/16 teaspoon
- ¼ teaspoon Baking powder
- 4 teaspoon Water
- 1 Tablespoon Safflower oil or whatever you bake with
- ¼ teaspoon Vanilla extract
The sauce
- 1 cup Frozen diced strawberries
- 1 Tablespoon Sugar* see notes
- 2 teaspoon Cornstarch
- ½ cup Dry Rosé wine we used Rosé of Pinot Noir
The whipped cream
- ¼ cup Heavy whipping cream
- 2 teaspoons Sugar
- ¼ teaspoon Vanilla extract
Instructions
For the cake
- Preheat the oven to 325°F and set the rack in the middle. Butter the bottom and sides of two 6-8 ramekins or oven safe dishes.
- In a small mixing bowl with an electric beater beat the egg white and cream of tartar for 30-60 seconds or until soft peaks form. Gradually add 1 Tablespoon of sugar while beating and beat another 30-60 seconds or until stiff peaks form.
- In a separate small mixing bowl combine the flour, baking powder, the rest of the sugar (2 Tablespoons), and the salt. Add the egg yolk, water, oil and vanilla. Stir just until combined.
- Fold the egg whites into the flour batter until no white streaks remain (be careful not to over stir). Divide the batter between the ramekins. Put on a tray and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let rest 5-10 minutes then invert onto a cooling rack. Note: the cakes may fall a little bit after taking them out of the oven and that is normal.
How to invert
- Carefully push the cake away from the edges of the dish toward the center of the cake with your fingers or a butter knife knife. Then run the knife around the edges. If the cake doesn't come out with a few taps then take your knife and put it down the side to the very bottom and carefully push toward the center of the cake with the tip of the knife and pull up slightly. Do this in a few spots and it should come out. The key is to make small movements and more of them rather then trying to just dig the cake out in one spot.
For the sauce
- Add the strawberries, sugar and cornstarch in a small sauce pan, stir until the strawberries are evenly coated. Add the wine, cook and stir over medium/high heat until it comes to a boil, then boil gently for about 2 minutes or until thickened and it turns glossy looking. Remove from the heat to cool until ready to use.
For the whipped cream
- Beat all the ingredient together in a small mixing bowl until medium peaks. Refrigerate until ready to use.
To serve
- Spoon about 3/4 of the sauce onto two small serving plates. Spread the sauce around pushing the strawberries toward the edges. Place a cake in the center of the plate. Spoon the rest of the sauce over the top of the cakes so some of it drips down the sides. Put a dollop of whipped cream on top and garnish with a mint leaf if desired.
Notes
- *This is a tart sauce so if you want it sweeter add an extra Tablespoon of sugar
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