Description
A light and elegant Berry Chantilly Cake featuring airy sponge layers layered with smooth, lightly sweetened Chantilly cream and fresh mixed berries. This classic French-inspired dessert combines fluffy texture and bright, fresh fruit flavors perfect for spring and summer occasions.
Ingredients
Scale
Sponge Cake
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour (or gluten-free flour blend)
- 1 teaspoon vanilla extract
Chantilly Cream
- 1 cup heavy cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Fruit Topping
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 teaspoon lemon zest (optional)
Instructions
- Prepare the Sponge Cake Layers: Preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper. In a mixing bowl, beat the eggs together with the granulated sugar until the mixture is pale and fluffy. Gently fold in the sifted all-purpose flour and vanilla extract, taking care not to deflate the batter. Divide the batter evenly between the prepared pans and bake for 20-25 minutes. Use a toothpick to check doneness; it should come out clean. Let the sponge cakes cool completely before proceeding.
- Whip the Chantilly Cream: Place your mixing bowl and beaters in the refrigerator to chill for about 15 minutes. Once chilled, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form. Be careful not to overmix; the cream should be smooth, light, and spreadable.
- Prepare the Berries: Wash and dry all the fresh berries thoroughly. Slice the strawberries while keeping blueberries and raspberries whole. If desired, toss the berries lightly with lemon zest to enhance their natural flavors.
- Assemble the Cake: Place one sponge cake layer on your serving plate and spread a generous layer of Chantilly cream on top. Evenly distribute a portion of the mixed berries over the cream. Place the second sponge cake layer on top and repeat with another layer of Chantilly cream and mixed berries. Finish by topping the cake with an abundant spread of cream and a decorative pile of fresh berries.
- Chill and Serve: Refrigerate the fully assembled cake for at least one hour to allow the flavors to meld and the cream to set. Serve the cake chilled to enjoy its light texture and fresh taste.
Notes
- Ensure eggs are at room temperature for better volume in sponge cake.
- Do not overwhip the Chantilly cream to avoid turning it into butter.
- Fresh berries are best used on the day of serving for optimal flavor and freshness.
- Lemon zest is optional but adds a lovely citrus brightness to the berries.
- The cake can be assembled a few hours ahead but is best served the same day.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend of equal measure.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 45 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 115 mg
Keywords: Berry Chantilly Cake, sponge cake, Chantilly cream, fresh berries, light dessert, French cake, summer dessert
