Berries and Cream Layer Cake is the perfect combination for your summer celebrations; three layers of sponge cake, fresh whipped cream and a loaded with berries. 
We are a few days into July and there has been a lot of baking happening over here and I have to say this is one of my favorite cakes that has come out of my kitchen. I have been hustling to get this recipe out to the world, because everyone really needs it and should make it asap.
The fluffiest sponge cake is not only delicious to eat, but is fun to make. It is made in two parts, dividing the egg yolks and egg whites keeps this cake light, airy and the perfect texture. Although you can enjoy this cake on its own, fresh whipped cream and berries will only make it better!
I am feeling like the red, white and blue theme is a must this week and this Berries and Cream sponge cake is what every celebration needs. 
Berries and Cream Layer Cake
Berries and Cream Layer Cake is the perfect combination for your summer celebrations; three layers of sponge cake, fresh whipped cream and a loaded with berries.
Ingredients
Sponge Cake
- 5 Eggs, Divided
- 1 Cup Granulated Sugar, divided
- 1 Tbsp Vanilla Extract
- ¼ Cup Milk
- 1 Cups All Purpose Flour
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
Citrus Simple Syrup
- 1 Cup Granulated Sugar
- 1 Cup Water
- Peel of 1 Orange
- Peel of 1 Lemon
Whipped Cream
- 2 Cups Heavy Whipping Cream
- ¼ Cup Granulated Sugar
Berries
- (wash and remove stems before using)
- Strawberries
- Blueberries
- Blackberries
- Raspberries
Instructions
Sponge Cake
- Preheat oven to 350 degrees F and line (3) 8" cake pans with parchment paper
- 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 and vanilla extract until foamy
- On low speed, add in flour, baking powder and salt
- Pour the mixture into another bowl and set aside
- Whisk egg whites until stiff peak
- Slowly add in the remaining sugar to the egg whites
- Fold the egg whites into the egg yolk mixture until fully combined
- Pour batter into (3) 8" cake pans
- Bake for 15-20 minutes or until cake springs back at the touch
Citrus Simple Syrup
- While the cake is baking, combine sugar, water and citrus peel in a small saucepan
- Bring to a boil for 3-4 minutes
- Remove from the heat and allow the syrup to cool before using
Whipped Cream
- Once the cake is ready, add heavy whipping cream, sugar and vanilla in a mixing bowl with whisk attachment
- Whisk until soft peaks form
Assemble
- Once the cake is baked and cooled, brush the simple on to each layer of the cake
- Place the first layer of cake on a cake plate
- Spread a layer of whipped cream on the first layer of cake
- Top with the mixed berries
- Repeat with next two layers or cake, whipped cream and berries
- Finish the top layer with a beautiful pile of berries
- Serve immediately or refrigerate until ready to serve
Nutrition
- Serving Size: 10
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