Description
A gluten-free Chantilly cake is a delicate, light sponge cake layered with sweetened whipped cream and fresh fruit, made without any wheat flour or gluten-containing ingredients.
Ingredients
Units
Scale
Vanilla Cake
- 2 cups gluten-free all-purpose flour
- 1 1/2 teaspoons bking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Filling
- 1/2 cup raspberry jam
- 2 cups strawberries
- 1/4 cup raspberries
- 1/2 cup blueberries
- juice from half a lemon
Frosting
- 1 block (8 oz) cream cheese, room temperature
- 1 cup heavy whipping cream (240 mL)
- 1 1/2 cups powdered sugar, sifted (180g)
Instructions
- Preheat your oven to 350°F (180°C).
- Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- In another mixing bowl, cream the butter and sugar until light and well combined.
- Add the eggs and vanilla and beat well until fully incorporated. Finally, add buttermilk and stir in.
- Gradually add the wet ingredients to the dry ingredients, and fold in until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While cakes are baking, prepare frosting:
- In the bowl of a stand mixer whip the heavy whipping cream until stiff peaks form. Set aside.
- In the bowl of a stand mixer, beat the room temperature cream cheese and sifted powdered sugar until smooth and creamy and mix until well combined. For about 5 minutes to medium to high speed until it reaches a firm consistency. You can add more powdered sugar to make it more firm. Or even add 100 grams of softened butter and beat for 5 minutes.
- Gently fold the whipped cream cheese mixture into the whipped cream until smooth and creamy. Set aside.
Assembly:
- Place one of the cooled vanilla cakes on a serving plate or cake stand.
- Spread a layer of raspberry jam on top of the cake.
- Add a dollop of the prepared frosting on top of the jam.
- Place sliced berries on top of the frosting and squeeze the juice from half a lemon over the berries.
- Carefully place the second vanilla cake on top of the frosting layer.
- Frost the top and sides of the cake with the remaining frosting, creating a smooth and even layer.
- Decorate the top of the cake with additional berries and more frosting or other decorations if desired such as mint leaves.
- Chill the cake in the refrigerator for at least two hours before serving to allow the flavors to meld together.
Notes
- Ensure the cream cheese is at room temperature for the frosting to achieve a smooth and creamy texture.
- Ensure all ingredients are at room temperature for best results.
- Use fresh berries for the best flavor and appearance.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- When measuring the gluten-free all-purpose flour, spoon it into the measuring cup and level it off with a straight edge to avoid packing too much flour into the cup.
- To ensure a light and fluffy cake, do not overmix the batter once the wet and dry ingredients are combined.
- If you prefer a sweeter filling, you can add a bit of powdered sugar to the raspberry jam before spreading it on the cake.
- For a burst of citrus flavor, consider adding some lemon zest to the cake batter or frosting.
- To make the frosting even more luxurious, you can add a splash of vanilla extract or a hint of almond extract for additional flavor.
- If you want to enhance the presentation, consider piping a decorative border around the top and bottom edges of the cake using a piping bag and a decorative tip.
- Before serving, allow the cake to sit at room temperature for about 20-30 minutes to soften slightly for better texture and flavor.
- To store any leftover cake, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. Bring it to room temperature before serving for the best taste and texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
