Fresh Berry Cream Cake
Ingredients
The cake
-
2½
cups
cake flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
salt
-
¾
cup
unsalted butter
-
1¾
cups
granulated sugar
-
5
large
egg whites
-
½
cup
sour cream
-
1
tablespoon
pure vanilla extract
-
1
cup
whole milk
Whipped cream & berries
-
2
cups
cold heavy cream
-
⅓
cup
confectioners' sugar
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
almond extract (optional)
-
2
cups
fresh mixed berries
-
optional dusting of confectioners' sugar and/or fresh florals
Instructions
- Preheat the oven and prepare three 8-inch or 9-inch cake pans with parchment paper.
- Whisk together the dry ingredients for the cake.
- Beat the butter and sugar until creamy, then add the egg whites, sour cream, and vanilla.
- Mix in the dry ingredients and milk until just combined.
- Divide the batter into the prepared pans and bake until a toothpick comes out clean.
- Cool the cakes completely before assembling.
- Whip the heavy cream with sugar and extracts until medium peaks form.
- Level the cooled cakes if necessary and layer with whipped cream and berries.
- Chill the assembled cake for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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