Caprese Chiffon Shortcake
Basil chiffon cake layered with tomato-strawberry jam and ricotta whipped cream.
I wasn’t gonna post this recipe because it was a fun experimental flavor cake, but the people wanted it so here you go!
I co-hosted a tomato potluck party at Kitsby Studios and I wanted to bring a sweet offering knowing that most dishes are savory. Since tomatoes are considered a fruit, I knew they’d pair well with a sweet cake, so I transformed the most classic tomato salad into a cake flavor.
Makes one 8-inch layer cake, about 16-20 servings.
**This particular cake was made in a dome shape. If you want to replicate this exact shape reserve some of the batter to make an additional 6-inch layer and make the other three 8-inch layers.
