Berry & Vanilla Cake
- Tom
- Feb 7
- 2 min read
This is a pretty and balanced cake built around classic flavors done right. Vanilla sponge is layered with vanilla cloud cream and fresh berry jam, then finished with berries and flowers on top for a sharp, natural look. Simple, fresh, and made to impress without trying too hard.
Ingredients: Vanilla Sponge
2 eggs
115g salted butter at room temp
115g caster sugar
120ml whole milk or oatmilk
150-175g AP flour (use 175 if you like denser sponge)
1tsp vanilla extract or paste
Ingredients: Vanilla Cloud Cream
225g mascarpone (cold)
135ml heavy cream
60g powdered sugar
1tsp vanilla extract or paste
pinch salt
Ingredients: Berry Jam
250g fresh berries
60g sugar
1tbsp lemon juice
1tsp cornstarch
1tbsp water
Ingredients: Toppings
100g fresh berries
Edible flowers
Process: Vanilla Sponge
1.
Preheat oven to 350°F (175C). Grease a 6” pan. Set aside.
2.
In a mixing bowl, beat butter with sugar until fluffy, pale and creamy; 4-5 minutes. This builds the base flavor and structure.
3.
Add eggs one by one and mix briefly, just until the egg is incorporated before adding the next.
4.
Add vanilla then the dry ingredients and milk on low in 2-3 increments, starting and ending with flour and mixing very briefly.
5.
Bake for 30-35 minutes. Cool in pan for 10 minutes before flipping out. Rest on a rack until cooled down. Slice into 3 layers.
Process: Vanilla Cloud Cream
1.
In a bowl, briefly loosen the mascarpone with a spatula until smooth (don’t overwork).
2.
Add cold heavy cream, vanilla, powdered sugar and salt.
3.
Whip on medium until soft peaks appear. Rest in fridge 30 mins.
Process: Berry Jam
1.
Cook berries with sugar and lemon juice 8-10mins.
2.
Mix cornstarch with water then add in and cook another 2 minutes until thick and glossy.
3.
Cool down. To assemble the cake layer with berry jam and vanilla cloud cream. Decorate with fresh berries and edible flowers.
Serve + Storage
Slice and serve cold.
It keeps beautifully in the fridge for 4 days.
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