A heavenly, light-as-air dessert with fluffy whipped cream, fresh berries, and delicate sponge cake—perfect for celebrations!
📝 Ingredients
Sponge Cake
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6 large egg whites, room temp
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½ tsp cream of tartar (stabilizes egg whites)
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1 cup (200g) granulated sugar, divided
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6 large egg yolks
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1 tsp vanilla extract
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1 cup (120g) cake flour, sifted
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¼ tsp salt
Filling & Topping
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2 cups (480ml) heavy cream, cold
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¼ cup (30g) powdered sugar
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1 tsp vanilla extract
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2 cups mixed fresh berries (strawberries, raspberries, blueberries)
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Optional: Shaved white chocolate or mint leaves for garnish
👩🍳 Instructions
1️⃣ Bake the Sponge Cake
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Preheat oven to 350°F (175°C). Line two 9-inch round pans with parchment (do not grease).
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Whip egg whites: Beat egg whites + cream of tartar until foamy. Gradually add ½ cup sugar, beating until stiff peaks form.
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Beat yolks: In another bowl, whip yolks + remaining ½ cup sugar + vanilla until pale and thick (~5 mins).
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Fold: Gently fold yolk mix into egg whites. Sift flour + salt over batter in 3 additions, folding gently.
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Bake: Divide batter between pans. Bake 18-20 mins until tops spring back. Cool upside down (prevents collapse).
2️⃣ Assemble
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Whip cream: Beat cream + powdered sugar + vanilla to stiff peaks.
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Layer: Place one cake layer on a plate. Spread with ½ the whipped cream and 1 cup berries. Top with second layer.
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Decorate: Frost sides/top with remaining cream. Pile berries on top. Garnish with chocolate/mint.
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Chill 1 hour before serving.
💡 Pro Tips
✔ No cake flour? Use 1 cup all-purpose flour – 2 tbsp + 2 tbsp cornstarch.
✔ Lighter cake: Separate eggs cold, then bring to room temp.
✔ Make ahead: Bake cake layers 1 day early; assemble day-of.
🌟 Why It’s Divine
✅ Ethereal texture (sponge cake + whipped cream = cloud-like!).
✅ Not too sweet—balanced by tart berries.
✅ Stunning presentation (yet secretly easy!).
Serve with sparkling wine or coffee!