Berries and Cream Cake with Chantilly Cream
like ogres, it's layered
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I’ve never made a pretty cake in my life. Up close, they are always mildly ugly and I’m okay with that. I can’t, in good faith, sell you on a cake that looks perfect because it’s likely I would have compromised on taste. That is not to say a perfect-looking cake can’t be delicious (obviously it can) but I’ve never had the patience or touch for perfect-looking food. I’m not a food stylist and when I, god-willing one day, have a cookbook to call my own, I’ll probably definitely hire one. They’ll have to give way to being a little messy though; I won’t want to sell you all down the river.
Which brings me to this cake, it’s my go-to white cake for events, for no other reason other than it’s delicious. It follows the same principles as most white cakes: beat butter and sugar together, add in eggs (whites), use lots of vanilla, some greek yoghurt, a good amount of salt, and then gently incorporate flour and whole milk. The outside forms the most addictive, slightly crunch crumb and it bakes very quickly. It doesn’t need to be a layer cake, it can be a sheet cake, and it can be baked in any cake vessel you want (that will change the bake time however). It’s perfect for summer and berries and champagne.
Berries and Cream Cake
Serves 8-10
If you don’t have a weighing scale get one! A cheap, electric one like this is all you need. The more accurate you can be, the less disappointment can occur. Speaking of disappointment, I’m putting in a disclaimer now so you don’t wag your scary fingers at me later: this is a delicate cake, it tastes amazing but it can be a bit breakable if you aren’t careful. It may well sag in places - structural integrity is not the name of the game here, just be patient and careful though and it will turn out whimsical and fun and all that jazz.
Cake
380 grams cake flour or AP flour sifted
2 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1 1/4 teaspoons salt
226 grams unsalted butter, softened
430 grams granulated sugar
230 grams egg whites (6-7 egg whites)
160 grams greek yoghurt, room temp
2 teaspoons vanilla bean paste or 1 1/2 tablespoon vanilla extract
220 milliliters whole milk
2 cups mixed berries (if using strawberries, cut them at least in half for easier cake slicing), for serving
Chantilly Cream
2 cups whipping cream
2 cups mascarpone
1/2 cup icing sugar
1 teaspoon vanilla bean extract
1/2 teaspoon flakey sea salt
Preheat oven to 180c (350f). Line three 9-inch cake pans (if you only have one just line one and bake the layers individually). This cake can also be a one-layer sheet pan cake, so feel free to use any cake pan you like.
Cream the softened butter and sugar together until very light and fluffy (about 3 minutes in a stand mixer, on high, with the whisk attachment). Scrape the bowl down half way through to make sure to not miss anything. Add in the egg whites and beat for another 2-3 minutes on high until combined. Then beat in the yoghurt and vanilla. Using the paddle attachment, turn the mixer to low speed and slowly add in the flour. Then slowly pour in the milk until just combined. Don’t over mix! It’s okay if there are a few lumps, just fold them in by hand.
Pour the batter evenly into the three cake pans and bake for 20-25 minutes or until a knife comes out clean. If your oven runs hot like mine, it may take more like 18 minutes. Let cakes cool completely in their pans on a wire rack or you can leave them on the grates of a gas stove if you have one.
Once the cakes have completely cooled, carefully wrap the layers in plastic wrap and freeze them for at least 45 minutes. (You can use the layers straight away but this is a very light cake so will be hard to assemble cleanly). If they are ‘domed’ on top you can use a serrated bread knife to flatten the tops out.
Make the chantilly by whipping together the cream, mascarpone, and icing sugar until thickened but not over whipped. Fold in the vanilla and salt - add more to taste.
Carefully unwrap the cake layers and spoon a sixth of the cream on to the bottom layer. Level out the cream with a knife or spatula then place a third of the berries on top of the cream - then add the next sixth of cream making sure not to go all the way to the edge of the cake as the weight from the other layers will push the cream and berries out a bit. Add the next cake layer on top and repeat the process. Add the last cake layer on top then decorate the cake with the remaining cream and berries.
This cake is very soft and delicate, so it may sag or fall a little in places but that’s totally fine. Just go slow with decorating it! I am always a taste over looks person, so trust me, it’s worth the hassle.