Go Back
–+ servings
finished chantilly cake topped with fresh berries
Recipes
No primary category found.

Chantilly Cake Recipe

5 from 8 votes
prep 45 minutes
cook 30 minutes
3 hours
total 4 hours 15 minutes
Serves 12 slices
Super light and fluffy chantilly cake made with angel food cake layers and frosted with silky chantilly cream and fresh berries.
Servings 12 slices

Equipment

Ingredients

Angel Food Cake

  • 12 large egg whites, room temperature
  • 1 Tbsp lemon juice, OR 1 tsp cream of tarter
  • 350 grams granulated or superfine sugar
  • 2 tsp vanilla bean paste
  • 150 grams cake flour, spooned and leveled
  • 1/4 tsp fine sea salt

Chantilly Cream

  • 60 grams powdered sugar, spooned and leveled (OR 1/4 cup/50g granulated sugar)
  • tiny pinch fine sea salt
  • 480 mL heavy whipping cream, cold
  • 2 tsp vanilla bean paste, OR vanilla extract
  • 1/2 lb fresh strawberries, sliced
  • 170 grams fresh blueberries

Method

Angel Food Cake

  1. Preheat the oven to 350F/176C convection and line two ungreased 8 inch baking pans with parchment paper.
  2. Make sure to clean your metal bowl and whisk for the stand mixer well. I wipe it with a little vinegar after cleaning to make sure there is no greasy residue.
  3. Place the egg whites in the bowl of the stand mixer with the lemon juice (or cream of tarter) and turn the mixer up to medium-high speed.
    12 large egg whites room temperature, 1 Tbsp lemon juice OR 1 tsp cream of tarter
  4. Beat for a minute or so and when the egg whites look frothy, stream the sugar into the bowl with the mixer going. It should take about a minute to get all the sugar in slowly.
    350 grams granulated or superfine sugar
  5. Continue beating for a few minutes, just until the meringue reaches a soft peak (see image in blog post). Add the vanilla and mix again just until it's combined.
    2 tsp vanilla bean paste
  6. Sift in the cake flour and salt, turn the mixer up to medium-low speed, just until the flour is mostly combined, about 30-60 seconds. Use a rubber spatula to scrape the edge of the bowl and fold the batter a couple more times until it's well combined.
    150 grams cake flour spooned and leveled, 1/4 tsp fine sea salt
  7. Spread the cake into two UN-GREASED 8 inch cake pans. Make sure to spread the batter evenly with an offset spatula or spoon because the lack of fat will prevent it from spreading and if left uneven, it will bake uneven.
  8. Bake for about 25 minutes. Press gently on the top center and there should be a slight bounce/resistance and no wet batter.
  9. Remove from the oven and flip over onto a cooling rack (not a flat surface or it will sweat) and allow it to cool completely to room temperature, 1-2 hours.
  10. Meanwhile slice the strawberries and place them on a paper towel to soak any excess liquid. Make the chantilly cream right before slicing the cake and assembling.
    1/2 lb fresh strawberries sliced

Chantilly Cream

  1. Sift the powdered sugar and salt into the bowl of the stand mixer (or a large bowl with a hand mixer).
    60 grams powdered sugar spooned and leveled (OR 1/4 cup/50g granulated sugar), tiny pinch fine sea salt
  2. Add the heavy whipping cream and vanilla bean paste on top and beat at medium-low speed for about 1-2 minutes, until it starts to thicken.
    480 mL heavy whipping cream cold, 2 tsp vanilla bean paste OR vanilla extract
  3. Increase the speed to medium-high and continue beating for another 1-2 minutes, until the cream forms stiff peaks. Don't over-beat passed this.
  4. Use the rubber spatula to scrape the edge of the bowl and fold it a couple of times to make it smooth and silky.

Assemble

  1. Once the cakes have cooled completely, use a large serrated knife and a turn table to slice the cakes in half. The cakes are SUPER spongy so it's kind of difficult but just move slowly and try not to squish the cake.
  2. Spread a very thin layer of chantilly cream on the cake, top with an even layer of strawberries and blueberries (or other fruit) and then spread another very thin layer of whipped cream on top of the fruits. Repeat with the rest of the layers and then spread the rest of the chantilly cream on top of the cake with more fresh berries.
    170 grams fresh blueberries, 1/2 lb fresh strawberries sliced
  3. Refrigerate the cake for at least an hour to set and serve fresh!

Notes

Best served fresh but can be stored covered in the refrigerator for a few days.
*if you're having trouble with the cake rising, you can add 1 tsp baking powder to it.

Nutrition

Calories: 322kcalCarbohydrates: 43gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 106mgPotassium: 136mgFiber: 1gSugar: 34gVitamin A: 593IUVitamin C: 13mgCalcium: 34mgIron: 0.3mg
Course: Cakes
Cuisine: French
Keyword: angel food cake, berry cake, chantilly cake, chantilly cream, fresh berry cake, fruit cake