Inspired by the Whole Foods Berries & Cream Chantilly Cake, my version has a few different tweaks to it. It is made with a chiffon base, has less mascarpone in the cream, and is also akin to the fresh fruit cream cakes from Asian bakeries.

For making chiffon, do NOT grease or line the cake pans with parchment paper. As eggs are one of the leavening agents, it must cling to the pan in order to rise and set. It then needs to be turned upside-down after it comes out of the oven, or it will shrink and deflate as it cools.

My chiffon recipe makes two 6-inch cake pans, and it will make 4 total layers of cake. However, this recipe only needs 3 of the layers, so you can use the last layer for parfaits, ice cream topping, or as a base inside a tart.

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Chiffon Cake (two 6-inch cake pans)

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• 3 large egg whites (90 g)

• Pinch of cream of tartar

• 2 g kosher salt

• 25 g granulated sugar

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• 125 g all-purpose flour or cake flour, sifted

• 7 g baking powder, sifted

• 95 g granulated sugar

• 3 large egg yolks (60 g)

• 90 g cold water

• 55 g neutral oil

• 5 g vanilla extract

 

Chantilly Cream

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• 350 g heavy cream

• 150 g mascarpone, softened

• 75 g powdered sugar

• 5 g vanilla extract

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Assembly

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• Strawberries (quartered for filling, halved and whole for top)

• Blueberries, blackberries, raspberries (halved for filling, halved and whole for top)

• Simple syrup

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Instructions

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1. For chiffon: begin making a French meringue by mixing together the egg whites, cream of tartar, and kosher salt. Whip on medium speed while streaming in the first sugar. Continue to whip to medium-stiff peaks.

2. While the meringue is whipping, sift together the dry ingredients in a separate bowl. Whisk the egg yolks, water, oil, and vanilla. Stream into the dry ingredients, and whisk until batter is completely smooth. 

3. Once the meringue is ready, fold carefully into the egg yolk batter.

4. Divide batter evenly among two 6-inch ungreased cake pans. Bake in a 350°F oven for 30-35 minutes, or until it's cooked completely through. A cake tester inserted in the center should come out clean.

5. Turn cakes upside-down and place on wire racks to cool. 

6. For Chantilly: smooth out softened mascarpone with a rubber spatula. Slowly stream in some heavy cream, whisking constantly to prevent any lumps from the mascarpone. Add the remaining cream, powdered sugar, and vanilla. Whip to medium-stiff peaks. Set aside in the fridge until needed.

7. For assembly: ensure all berries are rinsed and completely patted dry with paper towels or tea towels.

8. Slice each cake layer in half. Only 3 of the 4 layers will be used.

9. Place some cream on a cake board or plate where you'll be building the cake. Add one of the cake layers. Lightly brush with simple syrup, then add a thin of Chantilly on top. Pipe a ring around the edge of the cake to prevent the fruit from spilling. Add enough fruit in a single layer, then top with more Chantilly.

10. Repeat step 5 with the second layer of cake. Top with the last layer of cake, and crumb coat the entire cake with more Chantilly. Refrigerate for 30 minutes.

11. Decorate the outside of the cake with the remaining Chantilly, and add berries to the top for garnish.​​​​​