Description
This Very Berry Christmas Cake is a light and festive dessert featuring a fluffy sponge cake layered with fresh berries and a delicate cream topping. Perfect for holiday celebrations, it combines the sweetness of seasonal berries with a tender, airy cake base topped with a smooth cream glaze and additional berries for a burst of freshness.
Ingredients
Scale
For the Cake:
- 6 large eggs, separated
- ¾ cup (100 g) cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- ¾ cup granulated white sugar, divided
- ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 2 tablespoons water
For the Topping:
- 1 cup confectioner’s sugar (icing sugar)
- ¼ cup cooking cream (or heavy cream)
- 2 cups fresh berries of your choice
- 1 egg white
- 1 cup granulated white sugar
Instructions
- Prepare the Sponge Cake Base: Preheat your oven and grease your baking pan. In a bowl, sift together the cake flour, baking powder, and salt. In a separate large bowl, beat the egg yolks with ¼ cup of granulated sugar, vanilla extract, and water until the mixture is pale and thick.
- Whip the Egg Whites: In another clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining ½ cup of granulated sugar and continue beating until stiff peaks form. Gently fold the whipped egg whites into the yolk mixture, taking care not to deflate the batter. Then carefully fold in the sifted dry ingredients just until combined.
- Bake the Cake: Pour the batter into the prepared pan and bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Prepare the Cream Topping: Beat the egg white with the granulated sugar until glossy and firm (meringue). In a separate bowl, whip the cooking cream until slightly thickened. Gently fold the meringue into the whipped cream. Add confectioner’s sugar and gently mix to combine for sweetness and smooth texture.
- Assemble the Cake: Top the cooled cake with the cream mixture, spreading it evenly. Arrange the fresh berries on top of the cream decoratively to finish the cake.
Notes
- Ensure the egg whites are beaten to stiff peaks to give the cake a light and airy texture.
- Gently fold ingredients to avoid deflating the batter for a fluffy sponge.
- This cake is best served chilled and fresh on the day of preparation.
- You can use any combination of fresh berries such as strawberries, blueberries, raspberries, or blackberries.
- Adjust sugar quantities based on your preferred sweetness level, especially in the cream topping.
