Fresh Berry Chantilly Cake
Ingredients:
For the Vanilla Sponge Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
For the Chantilly Cream:
1 cup heavy cream
1/2 cup mascarpone cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Fresh Berries:
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup raspberries
2 tablespoons granulated sugar (optional, for sweetening the berries)
Instructions:
1. Bake the Sponge Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Prepare the Chantilly Cream:
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