This Whipped Cream Triple Berry Sponge Cake is a delightful and easy-to-make dessert perfect for any occasion. You’ll love creating this light, fluffy sponge cake layered with fresh berries and rich whipped cream, making it a standout among berry cake recipes.
Key Ingredients & Substitutions:
- All-purpose flour: Use cake flour for an even lighter texture.
- Granulated sugar: Coconut sugar can be a less refined alternative.
- Eggs: Crucial for structure; no direct substitute recommended for this recipe.
- Mixed berries: Fresh or frozen (thawed and drained) strawberries, blueberries, and raspberries work best. You can use any combination you prefer.
- Heavy cream: Essential for the whipped cream. Full-fat coconut cream (chilled overnight) can be a dairy-free option.
Ingredients:
For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 large eggs, separated
- 1 ½ cups granulated sugar, divided
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 2 cups heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Berry Filling:
- 4 cups mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Servings: 10-12
- Calories per serving: Approximately 350-400
- Tools Needed: 9-inch round cake pans (2), electric mixer, mixing bowls, spatula
Step-by-Step Instructions:
1. Prepare Your Pans and Preheat the Oven
Grease and flour two 9-inch round cake pans. Preheat your oven to 350°F (175°C) to ensure it’s ready. This prevents the cake from sticking and bakes it evenly.
2. Sift Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Sifting helps to aerate the flour, creating a lighter sponge. Set this mixture aside for later.
3. Beat Egg Yolks and Sugar
In a large bowl, beat the egg yolks with 1 cup of granulated sugar until light and creamy. This step builds the foundation for your sponge cake. Stir in the milk and vanilla extract.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined. Be careful not to overmix, as this can develop the gluten too much. Set this batter aside.
5. Whip Egg Whites
In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup of granulated sugar, continuing to beat until stiff, glossy peaks appear. This adds air and volume to your cake, making it light.
6. Fold Egg Whites into Batter
Gently fold the whipped egg whites into the batter in two additions. This delicate action keeps the air in the mixture, which is crucial for a fluffy sponge cake. Distribute the batter evenly between the prepared pans.
7. Bake the Sponge Cakes
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Prepare the Berry Filling
In a medium bowl, gently toss the mixed berries with 2 tablespoons of granulated sugar and lemon juice. The sugar helps to draw out some of the berry juices and sweeten them slightly. Set this aside.
9. Make the Whipped Cream
In a large, chilled bowl, beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter. This creamy topping is essential for your berry cake recipe.
10. Assemble Your Cake
Once the cakes are completely cool, place one cake layer on your serving plate. Spread a generous layer of whipped cream over the top, then arrange about half of the berry mixture over the cream. Carefully place the second cake layer on top, then spread the remaining whipped cream and top with the rest of the berries.
Variation Ideas:
- Lemon Zest: Add the zest of one lemon to the sponge cake batter for a brighter flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the top of the finished cake for an extra treat.
- Nutty Crunch: Sprinkle toasted slivered almonds between the layers for added texture.
- Flavorful Whipped Cream: Infuse your whipped cream with a touch of almond extract for a different twist.
Storage Instructions:
Store your Whipped Cream Triple Berry Sponge Cake in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Because of the fresh whipped cream and berries, this cake does not freeze well.
Frequently Asked Questions (FAQ):
Can I make the sponge cake ahead of time?
Yes, you can bake the sponge cake layers a day in advance. Store them wrapped tightly at room temperature until you’re ready to assemble the cake.
What if I don’t have fresh berries?
You can use frozen mixed berries. Thaw them completely and drain any excess liquid before tossing them with sugar and lemon juice.
Why did my whipped cream not get stiff?
Ensure your heavy cream is very cold, and use a chilled bowl and whisk for best results. Overbeating can also make it grainy, while underbeating won’t create stiff peaks.
Can I use a different type of sugar for the cake?
While granulated sugar is recommended for texture, you can experiment with superfine sugar for an even finer crumb.
How do I prevent my sponge cake from being dry?
Be careful not to overbake your sponge cake. Keep an eye on it during the last few minutes of baking and remove it as soon as a skewer comes out clean.
Is this cake suitable for beginners?
Absolutely! This berry cake recipe is designed with clear steps that are easy to follow, making it a great option for those new to baking.