This is one of those show-stopping desserts that makes everyone happy. It’s light and not too sweet, the whipped cream pairing perfectly with the berries. It looks great, and tastes great. This recipe is adapted from Martha Stewart’s Baking Handbook- it’s on the cover. The cake can be assembled up to 8 hours ahead if you have enough fridge space, Otherwise assemble just prior to eating.
- butter for pans
- 1 C. flour
- 1/4 C. cornstarch
- (10 eggs!) 6 whole eggs plus 4 egg yolks, room temperature
- 1 C. sugar
- 1/4 t. salt
- 3 t. vanilla, divided
- 3/4 C. vegetable oil
- 4 C. whipping cream
- 1/2 C. powdered sugar
- 3 pints of fresh berries, I used blackberries, blueberries, and raspberries
- mint leaves for garnish
Preheat the oven to 350 degrees. Butter two 9 inch round cake pans and set aside. Combine the flour and cornstarch in a bowl with a whisk and set aside. In a standing mixer with the whisk attachment, combine the whole eggs and egg yolks, sugar, salt, and 2 t. of vanilla. Beat on high speed until the mixture becomes thick and pale. Add the flour mixture and beat until just combined. Add the oil in a stream with the mixer running. Scrape the sides of the bowl and make sure all the ingredients are incorporated. Pour the batter into the two pans and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Invert the cakes immediately onto a wire rack to cool. They will begin to shrink (it surprised me at first, but it makes for a moist cake). Reinvert them so they can cool top sides up.
When completely cool, slice each cake in half horizontally so that you have four layers. Beat the whipping cream with the powdered sugar and last teaspoon of vanilla with a mixer until stiff peaks form. When you are ready to assemble the cake, place one cake layer on your cake pedestal or serving platter. Spread 1/4 of the whipped cream on it and cover it with berries. Place the next layer of cake on top and repeat with more whipped cream and berries.
Repeat with the third and fourth layers leaving the top of the cake bare. Refrigerate until ready to serve. Just before serving, top with the remaining whipped cream, berries, and mint leaves. I pressed berries around the sides strategically to attain the berry-loaded look I wanted. This cake served 12 people and we ate every bite!