Double Berry Cake

This recipe combines the light, airy texture of a chiffon cake with the sweet, tangy flavour of a double berry (raspberry and strawberry) coulis, cream cheese filling, and jelly glaze. It’s a perfect balance of fruity and creamy layers, topped off with a refreshing syrup.

Chiffon Cake

Ingredients:

• 55g (7 tbsp) cake flour 

• 45ml  (3 tbsp) milk

• 45ml (3 tbsp) avocado oil 

• 3 eggs

• 5ml (1 tsp) vanilla extract 

• 50g (4 tbsp) sugar 

• Pinch of Salt
  

Double Berry Coulis (Raspberry and Strawberry)

Ingredients:

• 100g (7 oz or 1.5 cups) frozen raspberries 

• 100g (7 oz or 1.5 cups) frozen strawberries 

• 50g  (4 tbsp) sugar

• 2 tsp lemon juice

  
  

Double Berry Cream Cheese

Ingredients:

• 200g  (7 oz) cream cheese, softened

• 40g (3 tbsp) sugar 

• 200ml (1 cup) 35% whipping cream/heavy cream 

• 70g (1/3 cup) double berry coulis 

• 6g (2 tsp), powdered gelatine bloomed in 30ml (2 tbsp) water

Double Berry Syrup

Ingredients:

• 2 tbsp double berry coulis

• 3 tbsp water

Chiffon Cake Instructions:

1. Preheat the oven to 340°F  (170°C). Grease and line a 15 x 10-inch (25 x 40 cm) baking pan.

2. Separate egg yolks from whites, set aside.

3. Prepare the egg yolk mixture: In a bowl, whisk together egg yolks, milk, avocado oil, and vanilla extract until smooth. Sift in the cake flour and mix until there are no lumps.

4. Whisk the egg whites: In a separate clean bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks form.

5. Combine the mixtures: Gently fold one-third of the egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until fully incorporated. Be gentle to maintain the airiness of the batter.

6. Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 20-22 minutes, or until a toothpick inserted comes out clean.

7. Cool the cake: Remove from the oven and allow the cake to cool completely in the pan. Once cooled, remove from the pan and set aside.

Double Berry Coulis (Raspberry and Strawberry) Instructions:

1. In a small saucepan, combine the raspberries, strawberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally until the berries break down and the mixture thickens slightly.

2. Sift the mixture to remove the seeds and pulp, then allow it to cool completely. You should have about 1/3 cup of double berry coulis.

Double Berry Cream Cheese Instructions:

• Beat the softened cream cheese and sugar together until smooth and creamy.

• In a separate bowl, whip the heavy cream until soft peaks form.

• Gently fold the whipped cream into the cream cheese mixture until fully combined.

• Add in the double berry coulis (raspberry and strawberry) and melted gelatine, mixing well until smooth.

• Chill the cream cheese mixture in the fridge for 30 minutes to 1 hour to firm up slightly before spreading on the cake.

Double Berry Jelly Instructions:

• In a small saucepan, combine the double berry coulis and water. Heat gently until warm, then stir in the bloomed gelatine until fully dissolved.

• Allow the mixture to cool slightly, then set aside to firm up before using.

Double Berry Syrup

Instructions:

1. In a small bowl, mix together the double berry coulis and water to create a light syrup. Set aside.

Assembling the Cake:

1. Slice the chiffon cake: Once the chiffon cake is completely cool, slice it into layers. You can cut it into two or three layers, depending on your preference.
   

2. Syrup the cake layers: Using a pastry brush, lightly brush each layer of sponge cake with the double berry syrup. This will help infuse the cake with extra berry flavour and moisture.
   

3. Spread the cream cheese mixture: After each layer is brushed with syrup, spread an even layer of the double berry cream cheese mixture over the cake.
   

4. Add the jelly: Once the layers are assembled, pour the double berry jelly over the top, letting it settle and spread evenly across the cake.
   

5. Chill: Refrigerate the assembled cake for at least 2-3 hours, or until the jelly has set and the cream cheese filling has firmed up.

Serving:

Once chilled, slice the cake carefully and serve. The light chiffon cake layers, combined with the creamy berry filling and glossy jelly, offer a refreshing and indulgent dessert. Garnish with fresh berries or a dusting of powdered sugar if desired.