Description
The Very Berry Christmas Cake is a light and festive dessert featuring a fluffy sponge cake layered with fresh berries and a smooth, creamy frosting. This cake combines the delicate texture of a classic sponge with the vibrant flavors of mixed berries, making it perfect for holiday celebrations and special occasions.
Ingredients
Scale
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
Frosting and 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 Batter: Preheat your oven to 350°F (175°C). In a mixing bowl, sift together the cake flour, baking powder, and salt. In another large bowl, beat the 6 egg yolks with ½ cup of granulated sugar, the vanilla extract, and water until the mixture is pale and creamy. Gradually fold the sifted dry ingredients into the egg yolk mixture, combining gently to maintain the batter’s airiness.
- Whip Egg Whites to Stiff Peaks: In a separate clean bowl, beat the 6 egg whites with cream of tartar until soft peaks form. Gradually add the remaining ¼ cup granulated sugar while continuing to beat until stiff, glossy peaks form. Carefully fold the egg whites into the batter in three additions, ensuring the mixture remains light and airy.
- Bake the Cake: Pour the batter into a greased and lined cake pan. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely on a wire rack.
- Prepare the Frosting: In a medium bowl, beat the heavy cream until it thickens slightly. Sift in the confectioner’s sugar and continue to whip until soft peaks form. Set aside in the refrigerator until needed.
- Prepare the Sugar Syrup for Berries: In a small saucepan, whisk together the egg white and granulated sugar over low heat until the sugar dissolves and the mixture becomes slightly thickened and warm (do not boil). Remove from heat and cool to room temperature.
- Assemble the Cake: Slice the cooled cake horizontally into two layers. Spread the whipped cream frosting on the bottom layer and evenly arrange the fresh berries over the cream. Place the second cake layer on top. Lightly brush the top with the sugar syrup to add a glossy finish and drizzle any remaining syrup over the berries for added sweetness and shine.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Slice into 8 to 8 generous pieces and serve chilled for a refreshing and festive treat.
Notes
- Use fresh, ripe berries for the best flavor and texture.
- Make sure egg whites are beaten to stiff peaks to give the cake its light and airy texture.
- You can substitute the heavy cream with cooking cream, but heavy cream will provide a richer taste.
- If preferred, you may decorate the cake with additional powdered sugar or a dusting of cocoa powder for a festive look.
- Store the cake covered in the refrigerator and consume within 2-3 days for optimal freshness.
