Chantilly Cake

Have you ever had the Chantilly cake from Whole Foods?  It is so good!  It is also spendy.  For the smaller cake you spend $30 and the larger cake is $46.  I went in search for a cake recipe online and I found one.  The rub is, I have no clue where I found the recipe because I copied it and didn't make note of the site.  If I go to my Pinterest, I have several pinned . . . because I was on a hunt.

I will say that I'm not sure if the cake itself is true to the Chantilly cake.  I had a copycat cake recently that was light but it was from a mix.  This cake is from scratch.  I need to make another and either buy a piece of cake for $3.49 from Whole Foods to compare it or go to my friend who is a connoisseur of Chantilly cake and get her feedback.  Honestly, the latter would be more fun!

Cake
15 oz. flour
1.5 oz. cornstarch
1/8 oz.  (~3/4t) salt
1/2 oz.  (~1T) baking powder
11 oz. sugar
8 oz. butter
7 oz. egg whites, about 7 egg whites
12 oz. milk
1/2t almond extract, or to taste

Preheat oven to 350.

Combine flour, cornstarch, salt and baking powder.

In another bowl whip butter and sugar until light and fluffy.  Gradually add egg whites until incorporated.  Slowly add milk until incorporated.  Add almond flavoring to taste.

Slowly add dry ingredients to wet, adding about 1/3 at a time until each portion is incorporated.

Prepare a 2-inch-deep 8" cake pan by spraying with cooking spray.  Then place a parchment circle in the bottom of the pan.  Spray parchment lightly.  Pour batter into pan and bake for 45 to 55 minutes.  Cake should be golden on top and spring back gently when pressed.

Cool completely.

* If you do not want to cut the cake into equal layers, you can cook the batter in 2 or 3 pans and alter the cooking time to 25 to 30 minutes for 2 pans and less time for 3 pans.

Chantilly Icing
1 lb. cream cheese
1 lb. powdered sugar
1 lb. mascarpone** (see below for substitute)
2 lbs. (1 qt.) heavy cream
1/2t almond extract

Chill bowl and attachment(s) in refrigerator until chilled. 

Beat cream cheese and powdered sugar until blended and there are no lumps.  Add mascarpone and mix until combined. Slowly add whipping cream at low speed until all is added.  Add almond extract.

Fit mixer with whisk attachment.  Whip at med.-high speed until ribbons begin to form in the cream.  Turn mixer to high and watch closely, mixing just until icing is consistency of whipped cream or mousse.  Do not over-whip.  Mixture should stand in peaks on a spoon or spatula.

Keep chilled until ready to use.

** If you cannot find mascarpone at your store or you don't want to spend the money on it.  Mix 16 oz. cream cheese, 1/3C sour cream, 1/4C heavy cream.  You will not need all of this for the icing recipe.  This is a very good substitute for mascarpone.

Simple Syrup

1/2C hot water
1/2C sugar
dash almond extract (optional)

Combine over a low flame.  Stir until sugar is completely dissolved.  Store in an airtight container in the refrigerator.

To assemble the cake:

Clean berries, removing stems and leaves from strawberries (as you can see, I didn't remove the stems).  Drain well and set aside.

Slice cake layer into 3 layers.  Place one cake layer on surface top side down, exposing the sliced side.  Sprinkle with simple syrup to moisten - do not douse.  Use a spatula to spread a generous amount of the icing.

Cover surface with berries to the edge.  You can use an egg slicer for quick cutting of strawberries.

Add second layer of cake and repeat - simple syrup, icing, berries.

Add the final layer of cake and sprinkle with simple syrup.  Cover the entire cake with Chantilly cream.  You can decorate with a border if you wish.  Add fresh berries to the top. 

Refrigerate at least 6 hours or, preferably, overnight before serving.