Berry Chantilly Cake
A light and fluffy cake layered with velvety whipped cream and bursting with fresh berries, perfect for any occasion.
Ingredients
For the Cake Layers
- 4 large large eggs (room temperature for best results) Let them sit out for about 30 minutes.
- 3/4 cup granulated sugar Granulated sugar is best for sweetness and volume.
- 3/4 cup all-purpose flour (or gluten-free flour blend) Choose a quality gluten-free flour blend for gluten-free version.
- 1 teaspoon vanilla extract Use pure vanilla for a richer flavor.
For the Chantilly Cream
- 1 cup heavy cream (chilled) Use the best quality you can find.
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract Use again for added flavor.
For the Berries
- 1 cup fresh strawberries, sliced Use seasonal berries for better taste.
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 teaspoon lemon zest (optional) Highly recommended for a zesty kick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 8-inch cake pans by lining them with parchment paper.
- In a mixing bowl, beat the 4 large eggs and 3/4 cup granulated sugar together until pale and fluffy, about 5 minutes.
- Gently fold in 3/4 cup all-purpose flour and 1 teaspoon vanilla extract using a spatula until just combined.
- Divide the batter evenly between the two pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before transferring to a wire rack to cool completely.
Making the Chantilly Cream
- Chill your mixing bowl and beaters. Beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
Preparing the Berries
- Wash and thoroughly dry all your berries. Slice the strawberries. If using lemon zest, toss the berries lightly to brighten their flavor.
Assembling the Cake
- Place one cooled sponge layer on your serving plate and spread with a layer of Chantilly cream. Top with mixed berries.
- Add the second layer of cake and repeat with cream and berries, finishing with a topping of whipped cream and a decorative pile of fresh berries.
Chilling and Serving
- Refrigerate the assembled cake for at least one hour before serving.
- Serve chilled for the best texture and fresh taste.
Notes
Leftover cake can be stored in the refrigerator for up to 3 days. For a dairy-free option, substitute heavy cream with coconut cream.