Personal-size Strawberry Chiffon Layer Cakes recipes
This recipe crafts delicate personal-size strawberry chiffon layer cakes. It involves preparing a light, airy gluten-free chiffon cake base, stabilizing egg white meringue, and then assembling layers with strained apricot preserves, fresh, thoroughly dried strawberries, and freshly whipped cream. The result is an elegant, refreshing dessert perfect for individual portions.
Equipment
- 1 Stand Mixer With whisk and paddle attachments
- 3 Mixing Bowls Assorted sizes
- 8 Small Cake Pans Or appropriate muffin/cupcake pans for personal size
- 1 Fine-mesh Sieve For sifting dry ingredients and straining preserves
- 1 Rubber Spatula For folding batter
Ingredients
Main
- 40 grams 1/3 cup millet flour
- 40 grams 1/3 cup garbanzo-fava flour
- 48 grams 1/4 cup potato starch
- 24 grams 3 tablespoons arrowroot starch
- 1/2 teaspoon xanthan gum
- 96 grams 1/2 cup granulated white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt or table salt
- 57 grams 1/4 cup canola oil
- 78 grams 1/3 cup water, room temperature
- 3 large egg yolks room temperature
- 5 grams 1 teaspoon vanilla extract
- 36 grams 3 tablespoons granulated white sugar
- 1/4 teaspoon cream of tartar
- 3 large egg whites room temperature
- powdered sugar
- 2 cups heavy whipping cream
- 1/2 cup 60 grams powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup 76 grams apricot preserves, warm, strain and cool to room temp
- 1 – 1 1/2 pounds fresh strawberries cut 8 small berries in half leaving stems in tact; for the remaining berries: remove stems, hull and slice from stem to tip ends into 1/8″-1/4″ thick pieces (dry thoroughly!)
Instructions
- Preheat your oven to the recommended temperature for chiffon cakes (typically around 325-350°F or 160-175°C) and prepare your small cake pans, lining the bottoms with parchment paper if not non-stick.
- In a large bowl, sift together the millet flour, garbanzo-fava flour, potato starch, arrowroot starch, xanthan gum, 96g granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the canola oil, room temperature water, egg yolks, and vanilla extract until fully combined. Pour this wet mixture into the dry ingredients and whisk until a smooth batter forms.
- In a clean stand mixer bowl, whip the room temperature egg whites with the cream of tartar on medium speed until soft peaks begin to form. Gradually add the remaining 36g granulated sugar, increasing speed to high, and continue whipping until stiff, glossy peaks are achieved.
- Gently fold one-third of the whipped meringue into the cake batter to lighten it, then carefully fold in the remaining meringue in two additions, taking care not to deflate the mixture.
- Divide the batter evenly among the prepared cake pans and bake for approximately 20-30 minutes, or until golden brown and a skewer inserted into the center comes out clean. Cool cakes completely on a wire rack.
- While cakes cool, prepare the strawberries: hull and thinly slice the majority of the berries, ensuring they are thoroughly dried. Reserve 8 small berries, cut in half with stems intact, for garnish.
- In a chilled stand mixer bowl, whip the heavy cream with the powdered sugar and 1/4 teaspoon vanilla extract until medium-stiff peaks form.
- Once the cakes are completely cool, use a serrated knife to carefully slice each cake horizontally into two even layers. Gently warm the apricot preserves, then strain through a fine-mesh sieve; cool to room temperature. Brush the cut sides of the cake layers with the strained apricot preserves.
- To assemble: place a cake layer on a serving plate, spread with a thin layer of whipped cream, then arrange a generous layer of sliced strawberries. Repeat with the second cake layer, finishing with whipped cream, sliced strawberries, halved berries, and a dusting of powdered sugar.
Notes
Achieving a light chiffon texture hinges on room temperature ingredients, especially eggs, and carefully folding the meringue into the batter to retain air. Ensure all gluten-free flours are sifted for a lump-free batter. For the whipped cream, chilling your bowl and whisk beforehand will yield a stable, airy result. Crucially, thoroughly dry your sliced strawberries to prevent moisture from seeping into the cake, which can make it soggy. Strain the apricot preserves meticulously for a smooth, glossy finish. A gentle hand during assembly ensures neat, appealing layers.