Chiffon Shortcake / Nude Cake Recipe

Prepare

Preheat the oven to 325°F (163°C). Lightly grease and line two 8-inch round cake pans (or three 7-inch) with parchment on the bottoms only; chiffon does not need greasing on the sides but lining the base helps remove the cake cleanly. Separate the eggs while cold and bring egg whites to room temperature later for whipping.

Sift together the cake flour, baking powder, baking soda, salt, and cocoa powder into a large bowl. Add the granulated sugar (for batter) and whisk to combine.

In a separate bowl, whisk together the egg yolks (from 6 eggs), melted and cooled butter, oil, whole milk, buttermilk, vanilla extract, vinegar, and red gel food color until smooth.

Make a well in the dry ingredients and pour the wet mixture in. Whisk just until smooth and combined, taking care not to overmix.

In a clean mixing bowl, use a stand mixer or electric hand mixer to beat the 6 egg whites with a pinch of salt: start on medium speed until foamy, then gradually add 1/4 cup of granulated sugar (reserved from the batter sugar if desired) and beat to glossy medium-stiff peaks. The whites should hold a peak that slightly droops at the tip.

Fold one-third of the beaten egg whites into the batter to lighten it, using a rubber spatula. Gently fold in the remaining egg whites in two additions until the batter is uniform with no streaks, keeping as much air as possible.

Divide batter evenly into the prepared pans (fill about 2/3 full). Smooth the tops. Bake at 325°F (163°C) for 25–30 minutes for 8-inch pans (20–25 minutes for 7-inch) or until a toothpick inserted near the center comes out with a few moist crumbs and the cake springs back lightly.

Remove from oven and invert the pans onto a cooling rack; let cool completely inverted to preserve height and prevent collapse (or cool upright if using parchment-lined removable-bottom pans). Once cooled, run a thin knife around the edge and remove cakes from pans. If cakes domed, level with a serrated knife so layers stack evenly.

Prepare the strawberries: place hulled and quartered strawberries in a bowl with 2 tbsp granulated sugar and 1 tsp lemon juice. Toss, then let macerate at room temperature for 20–30 minutes until juices are released. If they become overly runny, stir in up to 1 tsp cornstarch dissolved in a little of the strawberry juice to thicken slightly; chill until assembly.

Prepare the peaches: place sliced peaches in a separate bowl with 2 tbsp granulated sugar and 1 tsp lemon juice. Toss and let sit 20–30 minutes to macerate and release juices. If peaches are very juicy, add up to 1 tsp cornstarch dissolved in a bit of juice to lightly thicken. Chill until assembly.

Bloom the gelatin: sprinkle 1 tsp unflavored gelatin over 1 tbsp cold water in a small bowl; let sit 5 minutes. Heat gently (10–15 seconds) in the microwave or in a small saucepan just until gelatin dissolves to a clear liquid; do not boil. Let cool slightly but not set.

In a chilled mixing bowl, pour the cold heavy cream and begin whipping on medium speed. When cream thickens and holds soft peaks, add the confectioners' sugar and vanilla. With the mixer running, slowly drizzle in the warm dissolved gelatin and continue whipping to medium-stiff peaks. The stabilized whipped cream should hold shape but remain spreadable. Keep chilled until use.

Level the cake layers if needed so they are flat and even. Place the first red velvet chiffon layer on a cake board or serving plate with the cut/flat side up (flat surface toward filling is preferable for stability).

Spread a thin crumb coat of stabilized whipped cream (about 1/2 cup) on the first layer to seal crumbs. Chill 10 minutes to set slightly.

Spoon half of the macerated strawberries over the chilled crumb coat, spreading evenly but leaving about 1/2 inch from the edge. Gently press fruit into the cream so it sits flat and stable.

Dollop and spread about 1 cup of stabilized whipped cream over the strawberry layer to encase the fruit and provide a smooth surface for the next cake layer.

Place the second cake layer on top, flat side down. Lightly press to adhere. Repeat the process for the second fruit layer using the macerated peaches: spread a thin crumb coat of whipped cream, add the peach slices and a thin layer (about 1 cup) of whipped cream over the fruit.

If making a three-layer cake, reserve one cake layer for a central red-velvet-only tier without fruit: place the third cake layer on top and add a thin layer of whipped cream between layers as needed.

Apply a final smooth coat of stabilized whipped cream over the top and sides of the cake, using an offset spatula. Chill 15–30 minutes for the frosting to set.

Finish: dust a light sprinkling of powdered sugar over the fruit or top of the cake if desired and garnish with fresh mint leaves. Keep refrigerated and serve chilled. Let slices sit at room temperature for 10–15 minutes before serving for best texture.