Chantilly Cake Recipe

Sponge Cake

1. Prep:

   Preheat oven to 350℉ with the rack centered. Line the bottoms of three 8″or 9″ round cake pans with parchment.

2. Whip eggs and sugar:

   To a bowl of a stand mixer fitted with the whip attachment, add 6 large eggs and whip on high speed for about 1-2 minutes.

   Once foamy, add 1 1/2 cup granulated sugar one tablespoon at a time. Whip for about 10 minutes on speed 8/10, or until the eggs flow in a ribbon that doesn’t disappear for about 2 seconds.

3. Dry ingredients:

   Sprinkle or sift in 1 1/2 cup all-purpose flour and 1 1/2 tsp baking powder, in halves, then fold gently without deflating the batter, until no flour streaks remain.

4. Liquid ingredients:

   In a cup whisk 2 tablespoons melted butter” uid=”17″], 1 tablespoon hot water, and 1 teaspoon vanilla extract.[/adjustable] Add them to the batter and carefully fold it in until no streaks remain.

5. Bake:

   Bake in the oven for about 22 – 25 minutes or until a toothpick inserted in the center comes out clean, or an instant-read thermometer registers 190°F in the center.

    

6. Cool the sponge cake:

   Remove from the oven and cool inside the baking pan for 5 minutes. Then, run a knife on the inside of the baking pan losening the cake from the pan. Turn it over onto a wire rack and allow to cool completely.

   

How to make the Chantilly Cream Frosting

1. In a bowl of a mixer fitted with a whip attachment, whip 16 oz cream cheese for 3-4 minutes, stopping to scrape down the bottom several times. Add 3/4 cup granulated sugar and 1 tsp vanilla extract a[/adjustable] and whip until fully incorporated.

   Now, while continuing to whip, drizzle in 2 cups heavy whipping cream , stopping to scrape down the bottom of the mixer bowl after each addition to prevent the formation of lumps in the cream.

   Continue whipping until all cream has been added and the Chantilly cream is nice and fluffy and forms stiff peaks. Do not overwhip or the cream will become grainy, and/or separate. If this happens add a little bit more liquid heavy whipping cream and gently fold it in with a spatula, not a mixer.

How to make the soaking syrup

1. In a cup or a squeeze bottle combine 1/2 cup milk or condensed milk and 1/2 cup sweetened condensed milk . Whisk or shake to combine.

Assemble the Chantilly Cake

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