Triple Berry Genoise Cake with Whipped Cream Frosting

Ingredients

Yellow Genoise Sponge Cake

Recipe credit: Best Vanilla Sponge Cake

• 4 large eggs at room temperature
• 2 cups sugar
• 1 cup of milk (preferably whole)
• 1 stick (8 tablespoons) of unsalted butter
• 1 tablespoon vanilla extract
• 2 cups of all purpose or cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Whipped Cream Frosting

Recipe credit: Whipped Cream Frosting

• 2 cup of cold heavy whipping cream
• 1 teaspoon vanilla extract
• 1-2 tablespoons sugar (depending on how sweet you’d like it)

Triple Berry Cake

• 1 cup of strawberries, sliced
• 1 cup of raspberries, halved
• 1 cup of blueberries, halved
• 1 cup of sliced almonds (optional)

Preparation

Yellow Genoise Sponge Cake

1. Preheat oven to 350°F and prepare two 9 inch cake pans by lining with parchment paper and buttering the sides.
2. Whip the room temperature eggs in the bowl of a stand mixer or with a handheld mixer until light and foamy.
3. Add the vanilla extract.
4. Slowly incorporate the sugar as the mixer continues to spin.
5. Allow the eggs and sugar to continue mixing on high speed for about another 5 minutes until it reaches a “ribbon stage” or is fluffy and thick.
6. In a separate bowl combine all of the dry ingredients.
7. With the mixer on low, slowly incorporate the dry ingredients and continue to mix until just combined.
8. While the batter is mixing, combine the butter and milk in a microwave safe bowl and microwave until the butter is melted and the combination is hot.
9. Take about 2 cups of the batter and add it into the melted butter and milk mixture and whisk together until combined. Add this mixture back into the batter and mix to combine.
10. Evenly divide batter into the prepared cake pans.
11. Bake for about 30 minutes or until a toothpick comes out clean.

Whipped Cream Frosting

1. Place your whisk and bowl into the freezer for about 15-20 minutes.
2. Remove from freezer and add all of the ingredients and whip (but don’t overwhip!) until stiff peaks are formed.

Triple Berry Cake

1. To the bottom layer of your cake, add an even, but thick layer, of the whipped cream.
2. Firmly press about half of the berries into the whipped cream and add more whipped cream on top.
3. Add the second layer of the cake and repeat the whipped cream and berries process.
4. Pour the rest of the whipped cream over the cake and begin smoothing out with an offset spatula until the top and the sides are evenly covered.
5. Press almond slices into the sides of the cake, top with more fresh berries, and enjoy!