This luscious raspberry cake is filled with fresh berries and a lightly indulgent whipped cream. It is a light, heavenly cake perfect for celebrations or even as a daily light dessert.
I am truly enjoying the weather: sun on my skin, the sticky, humid air, the need for only light sweaters in the morning and being able to enjoy outdoors more. I am savoring it as much as I can and especially that I get to bake with berries.
I love the wonderful pop of colors from the berries on my baked goods.
Raspberries. These cloudlike-sweet-tangy gems get the limelight in this light and mildly sweet cake. I love how this is dressed in heaping amounts of whipped cream, and with the raspberries contrasting the decadence with a bright and sweet flavor, this cake is a truly a dream.
In time with this nice and warm weather, this raspberry cake is a great one to add to your summer BBQ as a final, sweet entree.
Or you can have it for breakfast like I did.
This cake is a genoise. Or simply a sponge cake that is airy and light. Contrary to a butter cake that gets its texture from creaming the butter and sugar, genoise gets its airy texture from beating the eggs until tripled in size, incorporating as much air as possible to support its rise.
A genoise is a perfect base for fruits and cream. It is usually brushed with a sweet syrup to render moisture to the crumbs. Its light and eggy flavor profile is a perfect match for the decadent berries and cream.
Raspberry Cake with Chantilly Cream: The Process
In the bowl of a stand mixer, beat the eggs until foamy. You will see that the color has turned pale and bubbles are on the surface.
Gradually add the sugar and continue beating. The egg should be tripled in size and is thick, almost like a whipped cream but softer.
Try lifting the beater from the batter. The batter should drip down and form ribbons on the surface. These ribbons should sink rather slowly and not right away.
Next sift together the flour and cornstarch in a bowl. Fold it gently into the egg batter. Use a rubber spatula and scoop from under then going up. Repeat the gentle scooping motions just until no streaks of flour remain.
Tip: Oftentimes, the flour on the bottom of the bowl are the last ones to go. You want to double check the bottom part even if the rest of the batter is streak-free.
Fold in the melted butter just until incorporated and pour the batter into an 8-inch cake pan that is lined with parchment paper. Bake at 325 F for 35 minutes, or until a toothpick inserted at the middle of the cake comes out clean.
As the cake bakes, you can make the Chantilly cream and the stock syrup and store them in the fridge until you are ready to assemble the cake.
Let the cake cool for ten minutes in the pan, then turn it over onto a wire rack. Peel off the parchment paper and let the cake cool completely.
Assemble the Raspberry Cake
First, you need to slice the cake in half horizontally so you get two layers. Use a serrated knife and start slicing in the mid part of the cake. Turn the cake as you continue to slice through the cake, moving deeper and deeper until you have come around the entire edge.
A cake turntable is very handy here so you can rotate the cake as you slice all around it.
Lay the first layer of cake on a serving plate. Use a brush to pat stock syrup on both the surface of the two halves. The stock syrup is simply a mixture of sugar and water. It is made by bringing water and sugar to a boil until it is syrupy.
It is a clear and sweet syrup used for soaking airy cakes like sponge cakes to add moisture and flavor.
It can also be used as a sweetener for desserts, drinks and fruits.
Spread the chantilly cream over the first layer. Chantilly cream is simply our good old whipped cream sweetened with sugar and flavored with vanilla. It is a stuff made in heaven.
Arrange the raspberries in circles over the cream. Spread another layer of chantilly cream over the raspberries.
Lay the second layer of the cake over the first. And again, spread cream and arrange the berries on top.
Refrigerate the cake until ready to serve. Dust the berries with icing sugar.
Pointers and Tips:
- When folding the flour mixture to the eggs, check the bottom part of the egg batter to make sure no streaks of flour remain. Always fold the flour into egg batters gently to avoid deflating the batter too much.
- The chantilly cream is best refrigerated for at least an hour before assembling the cake.
- To serve the cake, use a sharp knife to slice it so you don’t have to press down on the cake too much and ooze out lots of cream filling.
Finally, enjoy your little piece of heaven. Let the warm wind kiss your cheeks and the raspberries moisten your lips. Enjoy summer, and enjoy your berries!
Do you love cakes? You have to try these recipes:
- Pineapple Chiffon Cake with Pineapple Glaze
- Coffee Swiss Roll
- Mango Cake Roll
- Tres Leches Cake
- Chocolate Marble Cake Loaf
- Blueberry Cheesecake
Raspberry Cake with Chantilly Cream
- 6 large eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 3 tbsp cornstarch
- 2 tbsp unsalted butter melted
- 5 cups raspberries fresh
- 2 cups heavy cream
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- 1/4 cup water
- 1/3 cup sugar
- icing sugar for dusting the berries
Make the Sponge Cake (Genoise)
- Preheat oven to 325 F. Grease an 8-inch round cake pan and line it with parchment paper. In a bowl of a stand mixer, beat the eggs until it is pale and foamy. Add the sugar gradually and continue to beat until the eggs have tripled its volume. You will know when it is ready if you lift the beater and the batter falls back in the surface forming ribbons that do not sink in right away.
- Sift together the flour and cornstarch in a bowl and fold gently into the batter. Gently scoop under, then up in a gentle repeated motion just until no streaks of flour remains. Fold the melted butter just until incorporated.
- Pour the batter into the pan and bake in the preheated oven for 35 minutes or until a toothpick inserted at the center of the cake comes out clean. Let the cake cool for ten minutes in the pan, then turn it over on a wire rack and peel off the parchment paper. Cool completely.
Make the Chantilly Cream
- In a bowl of a stand mixer, whisk the cream using the whisk attachment until it forms soft peaks. Add the sugar and vanilla and whisk until stiff peaks form. Cover and refrigerate until needed.
Make the Stock Syrup
- Combine water and sugar in a small saucepan and let come to a boil over medium heat. The mixture will be syrupy. Turn off heat immediately and strain into a jar. Let cool.
Assemble the Raspberry Cake
- Slice the cake in half horizontally using a serrated knife. Turn the cake as you cut to get even layers. Brush off excess crumbs.
- Arrange the first layer into the serving plate. Using a pastry brush, pat stock syrup on the surface of both halves of the cake. Spread the chantilly cream on the surface of the first layer. Top with fresh raspberries. Spread another layer of cream over the raspberries.
- Lay the second layer of cake over the first layer and spread chantilly cream all over the surface. Arrange more raspberries on top of the cream. Refrigerate cake until ready to serve. Dust the berries with powdered sugar upon serving.
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Sarah Fina says
Hello, can this cake be made ahead and frozen? I’m trying to plan for a children’s birthday party and it’s just too difficult some days to do it all at once. If you know what I mean.
Hi Sarah! Unfortunately, |I am not sure if the chantilly will freeze well. You can, however, make the sponge cake ahead, wrap it well in a plastic film then in foil. Freeze it for no more than 2 weeks. Then you can just work on the cream when you are ready to bake.