How To make Cake with Berries and Whipped Cream

Fresh Berry Cream Cake | Sally's Baking Recipes

Learn how to create a beautiful fresh berry cream cake. This minimally decorated naked-style cake is layered with fresh and fluffy whipped cream and piled high with juicy berries.

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Homemade Angel Food Cake Recipe + Whipped Cream & Fresh Berries

You will absolutely love this easy-to-make 6 ingredient light and fluffy homemade angel food cake recipe that goes great with whipped cream and berries.

Angel food cake is a white-colored sponge cake that is baked inside of a Bundt pan. it is often served with whipped cream and fresh fruit. It’s a fantastic easy to make light dessert that is great to serve to family or guests.

Ingredients for this recipe:

• 2 cups sugar
• 1 cup cake flour
• ¼ teaspoon sea salt
• 12 egg whites
• 1 ½ teaspoons cream of tartar
• 1 ½ teaspoons vanilla

Serves 12

Prep Time: 20 minutes

Cook Time: 45 minutes

Cool Time: 60 minutes

1. Preheat the oven to 350°.
2. Pulse the sugar 30-35 times at high speed in a food processor.
3. Sift the sugar and then divide it in half into two separate bowls.
4. Sift the flour and salt into one of the bowls with the sugar and whisk to combine. Set aside.
5. In a stand mixer with the whisk attachment whisk the egg whites on low speed until they become frothy, about 3-4 minutes.
6. Add the cream of tartar and vanilla to the mixer on whisk on medium speed for 4-5 minutes or until stiff peaks are formed.
7. Next, turn the speed to high, and then using the bowl with only sugar in it, add 1 tablespoon of that sugar to the mixer until it is completely mixed in and stiff peaks are formed, about 4-5 minutes.
8. Remove the bowl from the mixer and add the remaining bowl of flour-sugar-salt mixture 1/3 cup at a time and fold it in completely using a rubber spatula.
9. Transfer the batter to a 4” x 9.5” Bundt pan and smooth it out on the top.
10. Using a butter knife run it through the batter several times in a figure 8 motion to ensure all of the air bubbles are out of it.
11. Bake the cake in the pan on the lower rack at 350° for 40-45 minutes or until browned on top and springs back up immediately after pressing on it.
12. Invert the pan immediately onto a rack and cool for at least 1 hour before adding on powdered sugar and slicing and serving.

Chef Notes:

Make-Ahead: You can serve this cake as soon as it is done cooling. If you want to make it ahead, it can be made up to 2 days before serving.

How to Store: Cover and store at room temperature for up to 4 days. You can also cover it and refrigerate it for up to 6 days. This cake will not freeze that well and is not advised.

This is the angel food cake pan that I used (this is an affiliate link which allows me to make some $$ on the sale if you choose to buy it):

You can substitute regular sugar for castor sugar if you do not want to pulse it in a food processor.

If you do not have a stand mixer then you can absolutely use an electric hand mixer.
Be sure to completely fold in the flour-sugar-salt before adding more.

Decorating a Cake with Whipped Cream | Smoothing whipped cream for layer cakes

Whipped cream on cakes tastes amazing, but it can be hard to get it smooth. I go over a couple ways I use whipped cream for my cakes and typically use two kinds. A more denser whipped cream for filling cakes and piping, and a lighter and smoother whipped cream for covering the cake. We'll also decorate the tops with strawberries and raspberries! ????

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If you have frozen berries, make this quick and delicious cake!

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Quick and very tasty cake with berries! Delicious and easy recipe, highly recommended!
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Baking dish: 11 * 22 cm.
Ingredients:
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 80 grams of sugar (1/3 cup)
- 50 ml vegetable oil
- 40 ml milk
- 25 grams of cornstarch (2 tbsp)
- 90 grams of wheat flour (1/2 cup)
- 1 teaspoon baking powder
- 200 grams of berries (100 grams of cherries + 100 grams of blueberries)
- 1 tbsp flour
- 20 grams of granola (optional)

Bake in preheated 350°F (180°C) oven for 45 minutes.

Enjoy your meal!

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The Ultimate Blackberry Lime Cake Recipe!! With Berry Whipped Cream & Lime Curd!!

FULL RECIPE HERE:
The ultimate blackberry lime cake with blackberry whipped cream frosting, lime vanilla cake layers and a home-made lime curd. The ultimate spring-time cake!
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Cotton Soft Blueberry Cake

Cotton Soft Blueberry Cake – Coming back to my all time signature cotton soft sponge cake. This cake is so soft and with the blueberry puree made the flavor so phenomenal. You can go with buttercream or whipping cream, but for me, cream cheese frosting somehow goes so well with blueberry. To be honest, I’m not a fan of blueberries, maybe because it’s a little sour. Hence, the sweetness and saltiness of the cream cheese give the blueberries a good balance. If you’ve followed my other cotton sponge cakes, you’ll know this cake will melt in your mouth. Hope you will give this cake a try. Enjoy!

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Ingredients:

• Blueberry Puree
250g [2 cups] fresh blueberries
75g [⅓ cup] sugar
15ml [1 tbsp] lemon juice


• Sponge Cake
I’m using 7x7x3 inch pan

5 egg yolks
35g [3 tbsp] fine sugar
60g [¼ cup] oil
50ml [3½ tbsp] milk
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] cake flour

5 egg whites
½ tsp cream of tartar OR 1 tsp of lemon juice or white vinegar
60g [¼ cup + 1 tbsp] fine sugar


• Cream Cheese Frosting (to cover the cake and deco)
450g [2 cups] cream cheese, softened
40g [⅓ cup] powdered sugar
50g [3½ tbsp] blueberry puree
225g [¾ cup + 3 tbsp] whipping cream

syrup [1 tbsp sugar + 2 tbsp hot water]

• Deco
Piping tip: 686
Leaves (I used basil, you can used anything you desire)
Fresh blueberries


Instructions:

• Blueberry Puree
1. Wash the blueberries with salt and flour. My dad told me this is the best way to get rid of dirt or pesticides. Strain the berries and pat them dry. Place them in a milk pot.
2. Add sugar and lemon juice. Cook over a medium heat. Stir to prevent burnt.
3. Use a masher to mash the berries. Simmer for about 1 minutes. Remove the pot from the heat.
4. Strain the sauce. (there will be some berries pulp going through the sift but that’s fine. I love the pulps as well. The reason I sift is so that the berries is softened and mashed properly)
5. Set aside. The sauce will eventually be thickened like jam once it’s cool.

• Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, mix until well combined. Add in milk, vanilla extract and salt. Mix until well combined.
5. Sift in the flour. Whisk in a circular motion until combined, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use you spatula to stir and wiggle the batter to release air trapped bubbles. Drop the pan a few times to release trapped air bubbles.
9. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F and bake for another 20 minutes, or until an inserted skewer comes out clean. Total baking time is 50 minutes.
10. Remove the cake from the pans, cool them completely before slicing.
11. Once the cake is cooled. Slice the cake into 4 sheets. Trimming off the brown edges is optional. Set aside.

• Cream Cheese Frosting
1. In a large bowl, add the softened cream cheese. Make sure the cream cheese is softened. If it’s not, you can pop into microwave for a few seconds just to get it softened.
2. With an electric mixer, give it a mix to ensure no lumps.
3. Sift in the powdered sugar. Mix until well combined.
4. Add in the puree, mix until well combined. Scrape the bowl to ensure the puree is mixed evenly.
5. Add in the whipping cream in two batches. Mix until combined. After adding the second batch, mix until stiff.

• Assemble the Cake (refer to the video)


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