This is my all time favorite cake! It is absolutely beautiful, light and, because of all the berries, almost looks healthy.
The cake is a white cake. You can use your favorite. Even a box would be fine. but this is my favorite recipe. It comes from the Better Homes and Gardens cook book, which is always my go to place for any staples: cake, biscuts, pancakes and so on.
4 egg whites
1/2 c butter softened
1 3/4 c sugar
1 t vanilla
2 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c butter milk or soured milk
Seperated whites from yolks. Let eggs and butter stand at room temperate for 30 min. I always forget this part so I'll remind you to do it first.
Prepare two 9" round or square pans. I think it's best to line the bottom of the pans with parchment paper. Lay your pans on top of the parchment. Using a sharp knife, cut the paper around the pan. Butter and flour the sides of the pan and lay the paper in the pan.
Preheat oven to 350*
In a stand mixer, beat butter on medium for 30 seconds. Add sugar and beat untill fluffy. Add vanilla. Add egg whites one at a time, beating well after each addition. Alternately add flour and milk, being sure to start and end with flour. Scrape bottom and sides of bowl well and mix another 30 seconds. Pour batter into prepared pans.
Bake for 25-30 min.
Cool on wire racks for 10 minutes. Take cakes out of pans and cool thoroughly.
The icing is ridiculously easy! It is basically flavored whipped cream. You can add whatever flavor you'd like. From what I've read, Chantilly icing is vanilla. Rouses makes this cake, called the Berry Gentilly and adds almond flavor.
32 oz heavy whipping cream
1/3 c powdered sugar
1 t vanilla
Put all ingredients in a stand mixer with the wisk attachment. Start off slow then whisk on high until light and fluffy. Don't wisk too much or you will have butter!
To assemble:
Lay down one cake. Pipe, using a large circle tip, a ring of icing around the top edge of the cake. Fill with 6-7 large fresh strawberries sliced, 15 or so fresh raspberries and lots of fresh blueberries. Top with a decent amount of icing to fill in the cracks.
Put the other cake on top of the berries. Ice the top of the cake. Pipe the sides of the cake with a flat decorative tip. Top with more berries. Pipe the top and bottom edge with a medium decorative tip. The goal is to make it look like a present, which makes a perfect birthday cake!
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