Cream Berry Cake
A delightfully light and fluffy sponge cake layered with luscious whipped cream and fresh seasonal berries.
Ingredients
- •1 and 1/2 cups all-purpose flour (180g)
- •1 and 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •4 large eggs, at room temperature
- •3/4 cup granulated sugar (150g)
- •1 teaspoon vanilla extract
- •1/4 cup whole milk (60ml)
- •2 cups heavy whipping cream (480ml)
- •1/3 cup powdered sugar (40g)
- •2 cups fresh mixed berries (strawberries, blueberries, and raspberries)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan, lining the bottom with parchment paper.
- 2
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
- 3
In a large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5 minutes until pale, thick, and tripled in volume.
- 4
Gently fold the vanilla extract and whole milk into the whipped egg mixture.
- 5
Sift the dry ingredients gently into the wet mixture in two batches, folding carefully with a spatula until just combined without deflating the batter.
- 6
Pour the batter into the prepared baking pan and smooth the top.
- 7
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 8
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- 9
Whip the heavy whipping cream and powdered sugar together in a chilled bowl until stiff peaks form.
- 10
Slice the cooled cake horizontally into two even layers using a serrated knife.
- 11
Place the bottom layer on a serving plate, spread a generous layer of whipped cream over it, and top with a handful of fresh berries.
- 12
Place the second cake layer on top, frost the top and sides with the remaining whipped cream, and garnish abundantly with the rest of the fresh berries before slicing and serving.
💡 Chef tips
- Make sure your eggs are at room temperature so they whip up to maximum volume for a light, airy sponge.
- You can bake the sponge cake a day in advance, wrap it tightly in plastic wrap, and store it at room temperature before assembling.
- Keep the assembled cake refrigerated until ready to serve to ensure the whipped cream holds its shape.
✅ How it should turn out
The finished cake features a golden, pillowy sponge filled with billowy sweet cream and tart, juicy fresh berries that burst with flavor in every bite.