Berries and Cream Layer Cake

Preheat oven to 350 degrees F and line (3) 8" cake pans with parchment paper
Seperate the egg yolk 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 stiff peak
Slowly add in the remaining ½ cup granulated sugar to the egg whites
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

While the cake is baking, combine sugar, water and citrus peel in a small saucepan
Bring to a simmer for 3-4 minutes until the sugar is dissolved
Remove from the heat and allow the syrup to cool before using

Add the heavy whipping cream, powdered sugar, vanilla extract and orange zest in a mixing bowl with whisk attachment
Whisk until soft peaks form

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

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