Berries and Cream Layer Cake

Berries and Cream Layer Cake is the perfect cake for your light and fresh summer celebration! Three layers of sponge cake layered between fresh whipped cream and piled high with assorted colorful and juicy berries.  

Red, white and blue and berries all over! Fresh from the market, assorted berries are in season and they are exploding with the most beautiful colors and flavor. Strawberries, raspberries and blackberries are the classic trio that makes the most perfect summer and fourth of July dessert. Layers of the fluffiest and soft sponge cake piled high with fresh whipped cream and mixed berries is simple and refreshing for your back yard celebration.

What Is A Sponge Cake

A classic sponge cake is not only delicious to eat, but is fun to make. It is slightly different than a classic vanilla cake because of the meringue made out of egg whites that are folded in to the batter to make the cake extra spongy.  A traditional sponge cake is made in two parts, dividing the egg yolks and egg whites keeps this cake light, airy and the perfect texture. The fluffy layers of this sponge cake pair perfectly with fresh whipped cream and season fresh fruit.

Ingredients

Sponge Cake 
Eggs In this sponge cake recipe the eggs are divided and used at different times. The egg yolks are mixed together with the granulated sugar and whisked until light in color, while the egg whites are whisked to create a fluffy meringue.
Granulated Sugar is divided between the egg yolk and egg whites
Milk I prefer to bake with whole milk but 2 % will also work in this recipe
Vegetable Oil is used in cakes to add moisture. Cake recipes use butter or oil but the liquid tends to make a cake more moist
Cake Flour is a lower protein flour that is softer in texture and creates a light and fluffly cake
Baking Powder is the leavening agent that causes cakes to rise. Baking powder creates a much lighter and airy texture with larger air bubbles

Step-by-Step Instructions

Prepare the Sponge Cake

• Preheat oven to 350 degrees F and prepare (3) 8" cake pans with baking spray and line the bottom of each cake pan with parchment paper
• Separate the egg yolks and egg whites, place the egg yolks in the mixing bowl and set the egg whites aside
• In a mixing bowl with whisk attachment, combine egg yolks and ½ cup granulated sugar; whisk until combined pale yellow color and fluffy
• Slowly add milk, vegetable oil and vanilla extract until foamy
• On low speed, add in flour, baking powder and salt
• Pour the egg yolk mixture into another bowl and set aside
• In a mixing bowl with whisk attachment, whisk egg whites until soft peaks form
• Slowly add in the remaining ½ cup granulated sugar to the egg whites and continue whisking until sugar is combined
• Fold the egg whites into the egg yolk mixture until fully combined
• Divide the cake batter into (3) 8" cake pans
• Bake for 12-14 minutes or until cake springs back at the touch

Assemble The Berries and Cream Layer Cake

• Once the cake is baked and cooled, brush the simple syrup on each layer of cake
• Place the first layer of cake on a cake plate, spread a layer of whipped cream and top with mixed berries
• Repeat with next two layers or cake, whipped cream and berries and finish the top layer off with a beautiful pile of mixed berries
• Serve immediately or refrigerate until ready to serve

Expert Tips and FAQS

• When making the sponge cake, make sure to take your time making the meringue because the meringue will give the cake the light and fluffy texture
• Make sure to gently fold the meringue and egg yolk mixture together and all ingredients are fully combined and there are no streaks
• Bake the sponge cake immediately after your divide the batter into the cake pan because it will deflate if you let it sit out to long

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