Caprese Chiffon Shortcake

Ingredients

• 2.25 cup cake flour (about 255 g; sifted)
• 1.5 cup granulated sugar (divided)
• 2 tsp baking powder
• 1 tsp fine salt
• 7 large eggs (separated; at room temperature)
• 0.5 cup neutral oil (such as grapeseed or canola oil)
• 0.5 cup whole milk
• 0.5 cup fresh basil leaves (finely chopped or blended with the milk)
• 1 tsp vanilla extract
• 450 g ripe tomatoes (peeled if desired, seeded, and finely diced)
• 300 g strawberries (hulled and finely chopped)
• 150 g granulated sugar (for the tomato-strawberry jam)
• 2 tbsp lemon juice
• 1 tsp pectin (optional, for a firmer spread)
• 450 g whole-milk ricotta (well drained)
• 1.5 cup heavy whipping cream (cold)
• 0.75 cup powdered sugar (sifted)
• 1 tsp vanilla extract (for the ricotta cream)
• fresh basil leaves (for garnish; amount to taste)
• small tomatoes (for garnish; amount to taste)

Steps

1. 1

   Prepare the jam first so it has time to cool. Place the diced tomatoes, chopped strawberries, sugar, and lemon juice in a saucepan over medium heat.

2. 2

   Cook the fruit mixture, stirring frequently, until the tomatoes and strawberries break down and the liquid becomes thick and glossy, about 25–35 minutes. If a firmer jam is desired, stir in the pectin according to its package directions during the final few minutes.

3. 3

   Transfer the jam to a shallow container and cool completely. Refrigerate until cold before assembling the cake.

4. 4

   Make the basil milk for the cake. Warm the milk gently, remove it from the heat, add the basil, and steep for 10 minutes. Strain and cool; blend the basil into the milk instead if a stronger green color and flavor are desired.

5. 5

   Preheat the oven to 325°F (165°C). Prepare four ungreased 8-inch cake pans, or bake in batches. Chiffon batter needs the sides of the pan to remain ungreased so it can climb as it bakes.

6. 6

   Sift the cake flour, baking powder, salt, and half of the sugar into a large bowl.

7. 7

   Whisk the egg yolks with the oil, basil milk, and vanilla until smooth. Add this mixture to the dry ingredients and whisk just until no dry flour remains; do not overmix.

8. 8

   In a clean bowl, whip the egg whites until foamy. Gradually add the remaining sugar and continue beating until the whites form glossy medium-stiff peaks.

9. 9

   Fold one-third of the whipped egg whites into the batter to lighten it. Fold in the remaining whites in two additions, using a spatula and stopping as soon as the batter is evenly combined.

10. 10

    Divide the batter among the prepared pans. Bake at 325°F (165°C) until the tops spring back lightly and a skewer inserted in the center comes out clean, approximately 18–25 minutes per layer.

11. 11

    Invert the baked layers immediately onto a rack or the pan feet and cool completely. Once cool, loosen the edges with a thin knife and remove the layers. Chill them briefly if they are difficult to handle.

12. 12

    Make the ricotta whipped cream. Beat the drained ricotta, powdered sugar, and vanilla until smooth. Add the cold heavy cream and whip until the mixture holds soft-to-medium peaks; stop before it becomes grainy or buttery.

13. 13

    Place one cake layer on a serving plate. Spread a thin, even layer of tomato-strawberry jam over the cake, leaving a small border around the edge.

14. 14

    Spread or pipe ricotta whipped cream over the jam. Repeat with the remaining cake layers, jam, and cream, finishing with ricotta cream on top.

15. 15

    Decorate with fresh basil leaves and small tomatoes. Refrigerate the assembled cake for at least 30 minutes to set the layers, then slice and serve chilled or slightly cool.

Notes

The source states that the cake makes one 8-inch layer cake serving approximately 16–20 people and that the pictured cake used a dome shape made with an additional 6-inch layer and three 8-inch layers. The full published recipe was not visible in the supplied page excerpt, so quantities and method are informed estimates rather than a faithful extraction of the author's subscriber-only recipe.

Nutrition per serving

• dessert
• layer cake
• Italian-inspired
• vegetarian
• summer
• baked
• fruit jam
• basil