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. Perfect for Valentines day, date night or whenever you have a sweet tooth but don't want to make a huge batch of something.
Prep Time 8 mins
Cook Time 30 mins
Resting time 5 mins
Total Time 43 mins
Course Dessert
Cuisine American
Servings 2 cakes
Calories 400 kcal
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
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.
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.
- *This is a tart sauce so if you want it sweeter add an extra Tablespoon of sugar
Keyword individual cakes, mini cakes, vanilla chiffon cake