Indulge in the decadent delight of a Chantilly cake, a classic dessert that combines layers of fluffy sponge cake with rich Chantilly cream and fresh berries.
This heavenly confection is perfect for special occasions or as a sweet treat to brighten any day.
With its delicate flavors and elegant presentation, a Chantilly cake is sure to impress your friends and family.
Let’s dive into the recipe and discover how to create this delicious dessert from scratch.
Ingredients
- For the Sponge Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup milk
- For the Chantilly Cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For Assembly:
- Fresh berries (such as strawberries, raspberries, and blueberries)
- Additional powdered sugar for dusting
Equipment
- Two 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Wire cooling rack
- Offset spatula
Instructions
Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix the Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Beat the Eggs and Sugar: In a separate mixing bowl, beat the eggs and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the Wet Ingredients: Gradually add the melted butter and vanilla extract to the egg mixture, beating until smooth.
Alternate adding the dry ingredients and milk, mixing until just combined.
Bake the Cake: Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Chantilly Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Assemble the Cake: Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand.
Spread a generous layer of Chantilly cream over the top, then arrange fresh berries on top of the cream.
Place the second cake layer on top and repeat the process with the remaining Chantilly cream and berries.
Decorate and Serve: Dust the top of the cake with powdered sugar for a decorative touch.
Slice and serve the Chantilly cake immediately, or refrigerate until ready to serve.
Nutritional Facts
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 135mg
- Sodium: 250mg
- Total Carbohydrates: 36g
- Sugars: 20g
- Protein: 6g
Health Benefits
While Chantilly cake is undeniably indulgent and should be enjoyed in moderation, it does offer some potential health benefits.
For example, fresh berries are rich in antioxidants, vitamins, and fiber, which are beneficial for overall health and may help reduce the risk of chronic diseases.
Additionally, consuming homemade desserts made with quality ingredients can provide a sense of satisfaction and enjoyment, promoting mental well-being.
FAQs (Frequently Asked Questions)
1. Can I use whipped topping instead of Chantilly cream?
Yes, you can use store-bought whipped topping as a convenient alternative to homemade Chantilly cream. However, homemade Chantilly cream offers a richer flavor and texture.
2. Can I make the sponge cake in advance?
Yes, you can bake the sponge cake layers in advance and store them in an airtight container at room temperature for up to two days, or freeze them for longer storage.
3. Can I use different types of berries?
Absolutely! Feel free to customize the Chantilly cake with your favorite berries or a combination of different types for added flavor and visual appeal.
4. How should I store leftover Chantilly cake?
Store leftover Chantilly cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.
5. Can I make a gluten-free version of this cake?
Yes, you can substitute gluten-free flour for the all-purpose flour in the sponge cake recipe to make a gluten-free version of Chantilly cake.