Strawberries & cream miniature chiffon cake.

Ingredients

• for the cake:
• 2 eggs, carefully separated
• 1/4 tsp cream of tartar
• 7 tbsp sugar, divided
• 1/2 cup plus 1 tbsp (68 g) cake flour
• 1/4 tsp baking powder* (see Notes)
• 1/8 tsp salt
• 2 tbsp vegetable oil
• 1/4 cup milk
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• two clean, empty tin cans (one 28-oz and one 14-oz) or one 6-inch round cake tin* (see Notes)
•  
• for the strawberries:
• 1/2 pound strawberries, hulled and sliced
• 1 tbsp sugar
•  
• for the stabilized whipped cream (adapted from Wilton):
• 1/2 tsp powdered gelatin (I used Knox)
• 2 tsp cold water
• 1/2 cup heavy whipping cream, very cold, plus 1 tbsp cream at room temperature
• 1-2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 325 degrees. Line the bottom of the tin cans or the cake tin with parchment paper rounds, unless you have a 6-inch tin with a removable bottom (see Notes). In a medium bowl, whisk together the cake flour, 6 tbsp sugar, baking powder and salt. In a separate small bowl, whisk together the yolks, oil, milk, vanilla, and almond extract until pale yellow. Set aside.
2. Combine egg whites and cream of tartar in a small bowl. Using an electric beater, beat the egg whites on medium-high speed until they reach soft peaks. With the beater still running, gradually add the one remaining tablespoon of sugar and continue to whip the whites until firm and glossy.
3. Give the yolk mixture another few whisks to emulsify it, then add it to the cake flour mixture and whisk until just smooth, 20-30 seconds. Very gently fold the egg whites into the mixture in batches, adding the next batch before the first has been fully incorporated to avoid over-mixing. With the last addition, fold until just incorporated.
4. Pour the batter into the two tin cans, filling each about halfway. Bake at 325 degrees for 35 minutes, then increase the temperature to 350 degrees and bake for 5-10 more minutes, for a total of 40-45 minutes. When done, the cake should be dark golden brown on top and should bounce back when pressed. (Note: The smaller tin can might finish baking a few minutes earlier than the large one -- simply remove quickly from the oven and let the larger can finish baking.)
5. Invert the tins and let the cakes cool upside down for about 30 minutes to an hour. Remove the cake by running a knife around the tin, angling the knife towards the tin to try and get the full crust on the cake.
6. Meanwhile, combine the strawberries and sugar in a bowl and let sit in the refrigerator to macerate for at least 30 minutes. Strawberries will release syrup and turn a brighter red.
7. When cake is fully cool, torte them into layers and set aside while you prepare the whipped cream. In a small bowl, combine gelatin and cold water and let stand until thick, about 5 minutes. Microwave in 5-second increments or heat over a water bath until gelatin dissolves. This will only take about 10 seconds total in the microwave.
8. Remove from heat and let it cool briefly, 2-3 minutes, until just warm but not set. Pour one tablespoon of room temperature cream into the gelatin mixture, whisking continuously, to temper the gelatin and avoid lumps.
9. Using an electric mixer on medium speed, beat the cream to soft peaks. Reduce the speed to low, add the powdered sugar and continue to beat until incorporated. Keeping the mixer on low, add the gelatin in a slow stream to the whipping cream, beating continuously. Return the mixer to high speed and beat until stiff peaks form.
10. Frost cake as desired (I used Sara Tso from Matchbox Kitchen’s excellent naked cake tutorial here and enjoy immediately.

Notes