Berry Whipped Cream Cake
A British style vanilla sponge cake adorned with delicious Chantilly cream and fresh berries.
Servings 10 slices
Calories 457
Ingredients
For the cake:
- 1 cup granulated sugar
- 1 cup butter softened at room temperature
- 4 eggs room temperature
- 1 cup all-purpose flour Plain flour
- 2 teaspoon baking powder
- 1½ teaspoons vanilla extract
- 3 tablespoons milk room temperature
For the cream:
- 1¼ cups heavy whipping cream UK-Double Cream, cold
- 6 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder
- 2 cups mixed berries of your choice.
Instructions
For the cake:
- Preheat the oven to 350°F (170°C)
- In a mixer or food processor, cream the butter and sugar until light and fluffy. Add the remaining ingredients and blend until combined.
- Split the batter between 2 greased 8 inch round pans, and bake for 25 minutes or until a cake tester comes out clean. Cool on cooling rack for at least 15 minutes then remove cake from pan.
For the cream:
- Add all of the ingredients into a food processor or mixer. Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).
- Place one layer of the cooled cake on a cake plate. Cover with half of the cream. Place the second layer on top and cover with the remaining cream. Decorate with berries of your choice.
Notes
Do not leave the assembled cake out in hot weather for over 20 minutes or the cream may start to melt.
Nutrition
Calories: 457 | Carbohydrates: 40g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 155mg | Sodium: 205mg | Potassium: 182mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1140IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg