A vanilla-scented sponge cake layered with a raspberry soak, chantilly cream and loads of fresh berries. This whimsical cake is light, not-too-sweet and oh so beautiful. To finish, I like to top it with tons of berries and blooms sticking out of the sides.
Notes
The cake layers can be made days in advanced, wrapped and stored in the fridge.
The assembled cake keep in the fridge up to 5 days.
Feel free to bump up the sugar in the soak and the cream. I order raw cream from a farm in PA. It is so sweet and delicious on it’s own I rarely add any sweetener at all.
Play around with different berries, peaches would also be wonderful!
The sponge cake batter can make two 9-inch cakes or three 8-inch cakes. To make a cute towering layer cake bake up the batter in four 6-inch baking pans.
Berries and Cream Cake
Description
adapted from Liz Pruitt
Ingredients
Vanilla Sponge Cake
1 cup (240 ml) whole milk
6 tablespoons (85g) unsalted butter
2 tablespoons avocado oil
1 tablespoon vanilla paste or extract
1 teaspoons salt
1 1/2 cups (300g) granulated sugar
4 large eggs, room temperature
2 cups (250g) all purpose flour
2 teaspoons baking powder
Berry Soak
4 cups of raspberries
2 tablespoons sugar
2 tablespoons water
Whipped Cream & Berries
2 pints of heavy cream
2 tablespoons granulated sugar (optional)
6-8 cups of mixed berries, raspberries, blackberries, blueberries, boysenberries..
Instructions
Make the Vanilla Sponge Cake
- Preheat the oven to 350. Grease and line the bottom of three 8-inch or two 9-inch cake pans.
- Sift the flour and baking powder and set aside.
- In a small saucepan, heat the milk, butter and oil. Bring to a simmer, turn off the heat and add the vanilla and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the sugar and eggs until pale and thick, 3-4 minutes. Using a rubber spatula, carefully fold the flour into the eggs in three stages, trying not to deflate the eggs.
- Add a cup of the egg/flour mix to the milk and whisk to combine. Pour the rest of the hot milk into the bowl with the egg mix folding gently until no streaks appear.
- Divide the batter evenly into the cake pans. Bake for 30-35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool for 15 minutes in the pan. Before transferring to a wire wrack to cool completely.
Make berry soak
Combine berries and sugar in a blender and blend until smooth, strain out the seeds
Whip the cream
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks.
Assemble the cake
Place one cake on a serving platter. Spoon a few tablespoons of the berry mixture on the layer, it doesn’t need to be completely covered. Spread 1/3 of whipped cream on top, cover with berries, making sure to place some around the very rim where they will show. Press them gently into the cream. Repeat with the next layer. For the top layer, spread the rest of the whipped cream and decorate with more berries and edible flowers. Chill in the fridge until ready to serve. Cake will keep for up to 5 days in the refrigerator. Store covered.
Notes
Bake times:
Two 9- inch layers 30- 35 minutes
Three 8-inch layers – 28-30 minutes
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