Early mornings in the summer are my favorite. That cool, crisp sheen over everything, a dewy freshness that heat and humidity haven’t quashed yet. I used to dog-sit for our neighbors back in the 7th or 8th grade, and while you couldn’t find me up before 11 any other morning, on those days I’d roll out of bed and pad across the driveway in the rosy dawn to let Buddy out and feed him breakfast. Those mornings I sat and waited on the stoop for him to come back in, dew from the grass clinging to the tops of my feet, I’d feel buoyed by the thought of a whole day stretching long and open ahead of me — a wide world of dense, lazy, baking-hot summer to come. For that moment, though, it was just stillness. Sleepy anticipation on a misty summer morning.
These last few days before we leave for Hawaii feel kinda like that. After a whirlwind last couple of weeks lettering escort cards (while watching Kingsman) or stamping welcome bags (while watching OITNB) or taking pictures of lettering escort cards and stamping welcome bags while watching Kingsman and OITNB, I’m at home at our sun-dappled dining table, trees verdant outside our window and our grumpy AC groaning in the background, waiting for B2 to get home from his last day of work (I took off these two days before we fly out, teehee). All our marriage miscellany is packed up and ready to go for our flight tomorrow, the trash is out on the curb, the recycling is broken down, the floors are swept and the counters wiped down. It’s just quiet, still anticipation. The green calm before the brilliant summer day to come.
Scalloped bowl and mini cake stand: Anna Wallace Ceramics!
So, with only a week and change left to go, this is the second to last post in our wedding menu series — a miniature version of our wedding cake! We decided on a vanilla chiffon cake with strawberries and whipped cream frosting for the top two tiers, uncomplicated and classic and a nod to our Asian mamas’ frequent pleas for something “not too sweet,” and then we chose a guava chiffon with strawberry frosting on the bottom to add a little more oomph and sturdiness. I opted to make the simpler of the two to share with you all, although I did make “both” tiers just because I thought a miniature two-tiered cake was paradoxically fun and nonsensical. (It also means that this is the first cake recipe ever on this lil blog that you could make into a real-people 6-inch cake!)
I approached this project with a little trepidation. I had visions of miniature strawberries & cream cakes once (more like seven times) before, and each of those seven times the cakes drooped or wouldn’t torte or squished whipped cream everywhere. So this time around I used a stabilized whipped cream with a smidge of gelatin, which doesn’t affect the flavor at all but adds a strength and structure to the whip to help the layers stay layered, and froze the cakes to make them easier to slice and handle. I used Molly’s genius tomato can method to make the two sizes of tiers, gave the strawberries a little sugar spa treatment, and here we are — airy, light, eggy vanilla chiffon, crimson macerated strawberries, and gently sweetened whipped cream to tie all together, dusted with confectioners’ sugar and decorated using Sara Tso’s amazing tutorial.
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
- For the cake: 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.
- 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.
- 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 overmixing. With the last addition, fold until just incorporated.
- 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.)
- 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.
- For the strawberries: 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.
- When cake is fully cool, torte them into layers and set aside while you prepare the whipped cream.
- For 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.
- 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.
- 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. Note that this whipped cream will need to be used within 20 or so minutes of beating — because it’s stabilized, it tends to become more difficult to spread after that.
- Frost cake as desired (I used Sara Tso from Matchbox Kitchen’s excellent naked cake tutorial here) and enjoy immediately, as naked cakes have a tendency to dry out a bit quicker. (I did find that these froze pretty well, frosting and all, though!)
Notes
Be sure to separate the eggs carefully; even a small amount of yolk in the whites will prevent them from beating up properly.
Using parchment to line the tin cans will cause the bottom to sink slightly when you invert the cakes to cool. I thought it was negligible for the tin cans, especially when compared to how hard it was to get the cakes out without the liners, but it may be more noticeable for a 6-inch tin, in which case it might be better to use a tin with a removable bottom.
In the several trials I did for this cake, the leavener proved to be the hardest for me to get right. I was looking for a very close crumb and ended up with one that was still slightly more open than I was aiming for. If you don’t mind this and want a tall cake, keep it at 1/4 tsp baking powder as written. If you’d like a tighter crumb, decrease to 1/8 tsp baking powder.
Valentina @Hortus
I seriously can’t wait to see pics of your wedding! These cakes are lovely beyond belief. And you’re so right about summer mornings! Being a morning person during this time is the best thing ever. Have a safe trip to Hawaii!
tworedbowls
Right??? I feel like I’m kind of a medium morning person usually but the summertime makes me want to be a real, 8am (7am??) breakfast-eating morning person. So dreamy. Thank you dearest Valentina!!!
Our Food Stories
How exciting with your trip to hawaii!! hope you have a great time!! and these cakes look so beautiful and delish – wish i could have a piece with my morning coffee now <3
tworedbowls
Thank you so much, sweet ladies! Hope you both are doing wonderfully! 🙂
Jennie
Oh these are adorable! I love them. They look so beautifully gorgeous and fresh and summer. I only imagine how delicious your wedding cake is going to taste 🙂
Congratulations on getting all your pre-wedding tasks out of the way. Now you can just focus on enjoying the big day!
Jennie x
tworedbowls
Thank you so much, Jennie!! I know, I’m happy that we have a summer wedding and a summery cake to go with it! 🙂 Thanks so much for your sweet words 🙂
Warm Vanilla Sugar
I couldn’t agree more – it’s the early mornings that I live for in summer! And my summer evenings would be better with a pretty cake like this. I mean, really??? This is amazing!!
tworedbowls
I know, I wish it could be summer morning all the time! <3 Thank you so much, Katrina!
Amanda | What's Cooking
I love your mini cakes and what a beautiful memory if those pristine mornings. When I’m lucky I can recreate that feeling, but it’s usually relegated to growing up. You really bright me back. Your wedding cake looks amazing. I’ve always been afraid to try the can method, but now I think I must. Enjoy! Xo
tworedbowls
Amanda, what a lovely comment! I know, when I was writing it really struck me how that feeling was so distinctly child-like. Just summer break and wondering what book to read at the pool! But just like you said, with a little luck we can recreate it from time to time 🙂 Thank you so much for such thoughtful words!
themoonblushbaker
I am simply in love with this mini cakes. Strawberries and cream; so Wimbledon 🙂 but yet perfect for the Northern hemisphere summer. Using cans are really clever; only if i remember to save them before they go in recycling! Have a great time off on your trip!
tworedbowls
Oh my gosh yes!! So Wimbledon!!! The best strawberries and cream I have ever had were when I managed to go one summer. Thank you so much for the sweet words, Belinda!
Anne
Those little cakes are literately the cutest things ever! They look soft enough to sleep on!! Omg your wedding cake sounds absolutely amazing and perfect in every way!!!! I mean strawberries, whipped cream and GUAVA??!!!
I totally get your parent’s cries of not making it too sweet; mine would be exactly the same way. And the real reason I absolutely love summer is because of the reasons you described above (plus: NO SCHOOL).
joyosity
Gorgeous! I don’t know if you’ve ever heard of Cleveland cassata cake, but if you just add some custard in between the layers, that’s what you’d have!
Kristin | Tasty Joy
Oh, I just love your miniature cakes 🙂 Wonderful idea to add gelatin to the cream; I’ll have to tuck that one away for later 🙂 Also, your writing in this post is just beautiful…that first paragraph…wow!
molly yeh
AHH!!!! YOUR FLIGHT IS TOMORROW!!! omgomgomgomg. i am squealing in excitement. and this cake!!!! amazing. i know those “not too sweet” pleas well 🙂 eeeeeee!!! cynthia is gonna be a misses!!!!!!!!!
Betty | le Jus d'Orange
Oh my gosh have SO MUCH FUN. Congratulations <3<3. This is so beautiful and your writing is SO dreamy and sigh-worthy. Sending so much love your way!!!!!! SO SO excited for you!!!
Michelle @ Hummingbird High
omhygawd cynthia this is just so, so cute!!! have fun at your wedding — it sounds like you really thought out all the details (especially the food) and it’s going to be such a blast!!! congrats to you guys again!!!
Erin @ Her Heartland Soul
Oh my yum!! I’m trying to think of a reason I need to make this! haha It looks mouthwatering!
cakeoversteak
So perfect!!! I can’t wait to see/hear more about the wedding. It’s nice that you took two days off before you left. Doing all of that crap like breaking down recycling, packing, sweeping, making sure everything is in order, etc. can be so exhausting! I know I was running around like a chicken with my head cut off before the wedding. Wishing you both the best! :-*
June @ How to Philosophize with Cake
What pretty cakes! I love chiffon, this sounds like a great way to use it 🙂
s0370
This is so perfect! I love mini cakes, and with the 4th of July coming up, these would be a perfect addition to a sweet little picnic. Gorgeous photos, wonderful recipe!
xx Sydney
Lisa @ Healthy Nibbles & Bits
Chiffon cake is near and dear to my heart that was the one thing my mother would bake for us. Love how you made this so simple with just strawberries and cream!
stephanie
cynthia, i love this so much. your words, your imminent wedding, your fluffy perfect tiny wedding cake reproduction (minus the guava bottom). i just know you and andy’s day is going to be perfection. wishing the two of you so so so much joy xoxo
cococakeland
“not too sweet” omg you just echoed the voices of so many asians. haha! also guava chiffon with strawberry frosting on the bottom tier.. eeks! oh man, it’s going to be such an incredible wedding – really excited for you guys… will you email me pics? hehe… and loving these gorgeous towers of strawberry chiffon creamy cuteness! sending lots of love for the big day!! XO
Kimberly/TheLittlePlantation
Completely adorable and beautiful.
Want to wish you an AMAZING wedding day 🙂
Nicole
So lovely! You’re going to have the best time and your guests will feel so loved because of all the work you put into the menu! Hawaii sounds soooo good right now.
Jessie Snyder | Faring Well
I love what you said about summer mornings, they’re my favorite too <3. And oh my goodness have the best time at your wedding! So so so crazy excited for you! Big time hugs and congratulations you two!!!
alanafixfeastflair
The way you described an early summer morning is exactly how I imagine it in my head. I have loved every post in this series and am so crushed it’s the second to the last but then again, you’re getting married SO SOON, so I guess it has to be close to the end. Can’t wait for the last one!! I think I know what it is and am crossing my fingers and toes that it is!! xoxoxo
Kathryn
I am absolutely swooning over this cake. What a perfect choice! These are the prettiest little cakes ever. And I can’t believe your wedding is nearly here!!!!!
Diane @picturesandpatisserie.co.uk
I love the pictures; they make me want to start baking, right now. I can’t wait to show them to my daughters when they come home from school. Thank you, Diane x
sundiegoeats
omg gelatin is the secret (!!!!!!)
Betty@YummyWorkshop
These are so incredibly cute!
Summer
This cake is so dreamy, I hope you have the most amazing wedding! Can’t wait to see the pics, I’m sure you’ll be gorgeous. Also I love your comment about asian moms pleading for cakes that aren’t too sweet. It’s SO TRUE. My momma refuses to eat cake unless it comes from an asian bakery and has fruit on it. Hope your flight went well and congratulations!
Aysegul at www.foolproofliving.com
I am loving this cake and the tomato can method.. Good luck with the wedding and the rest of the preps.. Cheers!
Jade Sheldon-Burnsed
Oh my, these cakes are heavenly. Perfect for a wedding…
Sherrie
Oh I love this SO MUCH! I also had a take on a strawberry shortcake for my wedding cake. Classic and perfect and summery in every way. I am sending you all the good travel and love vibes as I can. Your day is going to be so special, and I’m so happy for you!!!! All the love, all the time, xo.
Sini
This cake is filled with love & summer vibes; just perfect for your special day! I hope you had a safe trip to Hawaii and are not all stressed out because of the wedding preparations. Remember to enjoy it all, breath it all in. It’s going to be magical <3
Lindsey
perfection, girl! these are breathtaking. i am so giddy for you two, and so excited for your big day! so many virtual hugs to you! xoxoxo!
Christine @ Cooking with Cakes
what gorgeous presentation of these little gems!!! totally stealing the cake recipe for various incarnations, it is SO a keeper. x
Sam @ SugarSpunRun
Your photography is stunning, your posts are always such a pleasure to read! 🙂
Stardancer
The cake is adorable! But mostly I wanted to say (preemptively) CONGRATULATIONS, and I hope it’s everything you could ever want! Enjoy Hawaii 😀
Greg L
Hi! I was wondering if you had any experience with larger chiffon cakes aside from the typical ring-shape – it is possible to make them larger without them collapsing? I just tried doubling this recipe and putting it into a ~9″ springform, but when I lifted the pan to remove the cake (after inverting to cool), I found it had already fallen out of the pan and had collapsed onto itself. Do you have any suggestions?
tworedbowls
Hi Greg, that’s so frustrating! I’m so sorry that the recipe didn’t work for you and for this late (and unhelpful) response — unfortunately I don’t have any experience with a 9″ springform chiffon, so your guess is as good as mine. 🙁 I did do a little Googling and it looks like it’s very important not to grease anything in the pan for a large cake, which you probably already knew, but other than that, it seemed like it might just be that a larger than 6″ cakes would require a different recipe than mine to be sturdier? Again, I’m so sorry that you ran into trouble! Hope you had better luck with another recipe or you were at least able to make a trifle out of it!
greglum
This is what it ended up becoming! (just thought to reply with a photo link now ahah) It still turned out all right, just not what I was going for hahah. I now have a 6″ cake round (although not a springform), so I’ll try again some day!
http://payload358.cargocollective.com/1/18/581026/9478544/IMG_4705_5000.jpg
Laura (Tutti Dolci)
I adore mini cakes and this is just perfection!
Kankana
Ahhh Hawaii!! I want to go there again, or probably just stay there forever. We had been there for our honeymoon, 10 days vacation and we had so much fun! You guys will enjoy a lot. It’s one of my fav travel destination 🙂
Winter
Hi! I’m a novice baker and this is my very first attempt to make a chiffon cake.
So, I followed your chiffon recipe for my husband’s birthday caramel cake using a 6 inch (regular) round tin and they were just absolutely PERFECT! Moist and fluffy! (like it was actually bought from a bakeshop). I couldn’t believe it! It didn’t shrink at all. And when I was supposed to invert it for cooling, it immediately came out from the pan. Did not even need to run a knife around it. I was more surprised than my husband while he was very impressed! haha!
Out of all the recipes out there, yours by far was the best! Thank you so much!
tworedbowls
This totally made my day!! THANK you for trying the recipe and for such kind words. I’m so glad you liked it!
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