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.
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