1/4 cupevaporated milkor fresh milk but at room temperature
4large eggsat room temperature
1teaspoonvanilla extract
For the whipped cream
1pintheavy whipping creamchilled
1/2cupconfectioners sugar
1teaspoonvanilla extract
1teaspoonunflavored gelatin
1tablespoonwatercold
For the topping and layers
5raspberries
6strawberries
6cherries
1teaspoonconfectioners sugarfor dusting
1cupberry jamcan be raspberry or strawberry
Instructions
Preheat the oven at 350° F/180°C.
In a bowl add the butter and soften until getting a uniform whipping butter. Make sure butter is soft. Then add the caster sugar and whip again on medium speed.
Pour the vanilla extract and the eggs on by one while continue mixing. Add the baking soda and spoon the flour one spoon at a time. Finally add the milk and continue mixing until getting a uniform fluffy cake batter.
Grease the rounds cake pans with either spray or butter and flour. You can cover the bottom of the pan with parchment paper if desired.
Bake the cakes for 20-25 minutes until golden brown. Do not overcook as the sponge cake could dry and become sandy to the taste.
Let the cakes cool for a few minutes before taking them out of the cake molds. This is important as this sponge cake is delicate and could brake if taken out when warm.
Let the cakes cool on a cooling rack and prepare the whipping cream. Make sure to chill the heavy cream, the whisk and the bowl before starting.
Pour the whipping cream and whip on high using the stand mixer. Add the confectioners sugar and the vanilla when the whipping cream has doubled. Stabilize the whipping cream with gelatin for easy decorating.
Take one of the cakes and place it in a serving dish. Add some jam at the bottom to keep the cake steady. Spread jam place the other cake on top. Secure the cake with two wooden sticks or with two thick plastic straws.
Using a spatula start icing the cake with the stabilized whipped cream. Decorate using a piping bag and garnish with the berries.
Notes
Use a chilled bowl/whisk and whipping cream.
Beat the cream on high and when it starts rising set to medium.
Spoon the confectioner's sugar one spoon at a time.
If using the cream for frosting and decorating, opt for using gelatin.
Unflavored gelatin is what professional bakers use to stabilize whipped cream.
Dissolve one teaspoon of unflavored gelatin with one tablespoon of cold water. Let the gelatin bloom.
Then cook the gelatin for 35 – 45 seconds in the microwave until the gelatin is dissolved. Let it stand for a few seconds.
Add one or two tablespoons of the whipped cream to equalize the gelatin temperature and add to the whipped cream.
Continue whipping until getting stiff peaks.
Use a piping bag and decorate the cake.
This whipped cream doesn't melt and preserves well for 2-3 days in the refrigerator.