Berry Chantilly Cake (Whole Foods Copycat)

Have you heard about the Whole Foods Chantilly Cake outrage? Well if you didn’t, I’ve got the tea.  Apparently this simple sponge, layer cake became a fast favorite when it launched in 2005. It’s simple but classic with its light vanilla sponge cake layers and silky, almond flavored mascarpone frosting, but like everything else it became a victim of “shrinkflation” and they changed the fresh berry filling to a simple berry jam. Apparently this was the “icing on the cake” (in a bad way) for Whole Foods Stans and they were rioting in the streets…not really but they were pissed. Well as my mom always taught me, “if you don’t ask you don’t get” and after lots of complaints Whole Foods obliged and went back to the original recipe. As always, I was inspired by this story and made a copycat version for you all just in case it leaves the shelves once more. Super light sponge, a vanilla almond simple syrup soak, lots of fresh berries and a light mascarpone frosting, its the perfect celebration cake , or just eat it on a regular weeknight like I did.

Ingredients-

Sponge Cake-(My Grandma’s recipe :) )

Egg white mixture-

6 Large egg whites

1 cup sugar

3/4 teaspoon fine table salt

3/4 teaspoon cream of tartar

Yolk Mixture-

6 large egg yolks

1 cup sugar

2/3 cup water

2 1/2 teaspoons pure vanilla extract

Dry Mix-

2 Cups All Purpose Flour

2 teaspoons baking powder

Steps-

Vanilla/Almond Soak (simple syrup)

1/2 cup water

1/2 cup sugar

1/2 teaspoon pure almond extract

1 teaspoon pure vanilla extract

Mascarpone Chantilly Frosting- (If you like a lot of frosting I would 1.5X the recipe)

4 tablespoons soft, room temperature butter (but be very soft but not melted)

8 oz Mascarpone cheese

1 1/2 teaspoons pure almond extract

1/2 teaspoon pure vanilla extract

2 cups powdered sugar, sifted

2 cups heavy cream

Pinch of salt

Mixed Berries- 1 pint of fresh raspberries, 1 pint blueberries, 1 pint blackberries and 1 pint strawberries (cut into small chunks)

Make the Cake-

1. Preheat your oven to 325F. Butter and lightly flour 3- 9 inch round cake pans. (You can also use 4 pans for slightly thinner layers)

2. Using a stand mixer fitted with the whisk attachment or using an electric hand beater, beat the egg whites and 1 cup sugar until stiff, shiny peaks form (meringue style). When it is about half way there add in the 3/4 teaspoon salt and cream of tartar. Set aside.

3. In a separate large bowl by hand, beat together the egg yolks and 1 cup of sugar with a whisk until pale yellow and a bit fluffy, about 2-3 minutes. Whisk in the water and vanilla extract to combine.

4. In another bowl whisk together the flour and baking powder. Gently whisk it into the egg YOLK mixture just to combine.

5. Finally fold the stiff egg whites in until just combined.

6. Evenly distribute the batter into the 3 greased cake pans. Place the cakes in the middle rack of the oven and bake about 22-25 minutes or until the cake springs back when you touch it in the center.

7. Allow the cakes to cool for 5 minutes and then carefully flip them out onto a wire rack to cool completely. While the cakes cool make the Soak and frosting.

For the soak-

In a small saucepan combine the 1/2 cup water and 1/2 cup sugar. Bring to a simmer, whisking occasionally just until the sugar dissolves, about 5 minutes. Whisk in the 1/2 teaspoon of almond extract and 1 teaspoon of vanilla. Allow to cool at room temp.

Frosting-

1. Using a stand mixer fitted with a whisk attachment or using electric hand beaters, beat the softened butter until creamy, 1 minute. Add in the mascarpone and beat until creamy and you see no lumps, 2-3 minutes.

2. Add in the almond and vanilla extracts and the pinch of salt. Gradually add in the sifted powdered sugar on low speed until creamy and combined.

3. With the mixer on medium speed stream in the heavy cream and then beat until it has a creamy, Whipped spreadable texture.

Assembling the cake-

1. Once the cakes are cooled, use a serrated knife to trim off the domed tops of the cakes to make them a flat even layer but also to expose the inner sponge (better for the soak).

2. Place the first layer cut side up on the plate or cake stand. Use a pastry brush to generously brush to top of the sponge cake with the Soak. Next, spread on about a 1/2 inch thick layer of the frosting then sprinkle on a layer of assorted berries.

3. Top that frosting layer with another layer of cake, repeat the soak, frosting and berries. Add the third and final layer of cake and brush the top with a thin layer of the soak.

4. Finally frost the entire outside of the cake with the remaining frosting and decorate the top with berries if you prefer.

5. Place the cake in the fridge ideally overnight as it will result in the best texture.