Berry Chantilly Cake

Truly easy and perfect make-ahead cake for all occasions! Light and delicate sponge cake layers loaded with fluffy Chantilly cream frosting and fresh berries.

INGREDIENTS:
For sponge cake:

• 4 large eggs, at room temperature
• 1/2 cup (100gr) sugar
• 1 teaspoon vanilla extract
• 1 cup (125gr) cake flour
• 3 tablespoons (40gr) unsalted butter, melted

For frosting:

• 1 1/2 cup (360ml) heavy cream
• 8oz (225gr) cream cheese, softened
• 1 1/2 cup (190gr) powdered sugar
• 2 teaspoons pure vanilla extract
• 1-2 tablespoons orange liquor (such as Grand Marnier), optional

For filling:

• 2 cups (265gr) fresh strawberries
• 6oz (170gr) fresh raspberries
• 6oz (170gr) fresh blackberries (or blueberries)

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C). Coat 9-inch round springform pan with non-stick cooking spray.
2. In a mixing bowl with whisk attachment, beat the eggs, sugar and vanilla extract until it’s thick, pale and quadrupled in size. It took about 5 minutes in stand mixer. (So It might take up to 10 minutes with handheld electric mixer.) When you lift the whisk, it should leave a trail in the batter, as shown in the photo above.
3. Add flour and gently fold until mostly combined. Gently stir in the melted butter and mix until the batter is smooth, about a minute. Pour the batter into the prepared pan and bake for about 20 minutes, or until inserted toothpick comes out clean. Cool in the pan for 5 minutes, and revert onto a cooling rack to cool completely.
4. To make the filling, in a mixing bowl with whisk attachment, beat the heavy cream until hard peaks form. Transfer into another bowl.
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