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Chantilly cake

From Love From the Oven.

Ingredients

Sponge:

• 3 c cake flour
• 1 tbsp baking powder
• 0.5 tsp salt
• 0.75 c unsalted butter (softened)
• 1.5 c sugar
• 2 tsp vanilla extract
• 1 tsp almond extract (optional)
• 6 large egg whites
• 0.75 c milk

Simple syrup:

• 2 c water
• 1 c sugar

Frosting:

• 2 c heavy cream
• 1 tsp vanilla
• 8 oz cream cheese (softened)
• 8 oz mascarpone (softened)
• 2 c powdered sugar

Fruits:

• 1 c blueberries
• 1 c strawberries (sliced)
• 1 c raspberries (sliced)

Method

Sponge:

1. Prepare two 8-inch cake pans by lining the bottom with a round piece of parchment paper. Lightly spray the sides of the pan with nonstick baking spray. Preheat an oven to 350F.
2. In a medium bowl, stir together the flour, baking powder, and salt and set aside.
3. In a large mixing bowl or stand mixer, beat together the butter and sugar until creamy. Beat in the egg whites and vanilla, as well as almond extract. Slowly add in the flour mixture and milk, mixing as you add the ingredients. The batter should look light and fluffy.
4. Divide the batter evenly between prepared cake pans. Bake 25-28 minutes. The cakes should spring to the touch when gently poked in the center. Remove the cakes from the oven and allow them to cool.

Simple syrup:

1. In a medium saucepan, bring water and sugar to a boil, stirring until the sugar has completely dissolved, then set aside.

Frosting:

1. Whisk the vanilla and heavy cream until it’s almost stiff like shaving cream.
2. In a medium bowl, beat together the cream cheese, mascarpone, and pwdered sugar until well-combined and creamy.
3. Gently combine the cream mixture with the cheese mixture until smooth and creamy.

Cake assembly:

1. Once cooled, level the caked by cutting the top off each cake. Then cut each cake in half, using a long knife.
2. Brush the top of each cake with the simple syrup.
3. Place a light layer of the frosting on the top of each cake, and then sprinkle in the fruit. Lightly press the fruit into the frosting.
4. Add each layer of cake and repeat frosting and adding fruit until all four layers are done. Frost the entire outside of the cake and top with fruits or decorate as desired.