- Cake
- 3 cups sifted Swans Down® Cake Flour
- 1 tablespoon + 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 egg whites
- 1 cup buttermilk
- 1 teaspoon almond extract
- 12 tablespoons (6 ounces) unsalted butter, room temperature
- 1 1/2 cups sugar
- Berry Compote
- 1 1/2 cups mixed berries (fresh or frozen)
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- Zest of one lemon
Frosting
- 1 batch Mousseline Buttercream
- 1/2 cup cream cheese, room temperature
- 1/2 cup mascarpone cheese, room temperature
- 1 cup unsalted butter, room temperature
- 2 cups fresh berries + more for garnish
View Comments
My box of unopened cake flour has an expiration date of 6/10 24. Should I risk using it to make the Chantilly very berry cake?
Hi Jacquie,
We do not recommend using our cake flour once the Best By date stamped on the bottom of the box has passed. Swans Down Cake Flour has a shelf life of 18 months, and the printed Best By date signifies the end of that shelf life.
There are two reasons for this recommendation. First, flour is a raw product and can turn rancid after time. Second, our tests have shown that the best baking result is not achieved using flour past this 18 month time span.
Any chance the cake can be made in a bundt pan? I don't own regular cake pans and I don't really wish to buy any.
Hi Michelle, Yes you can use a Bundt pan in place of the 3-8" pans. Please use caution not t0 fill the pan more than 2/3 of the way full. This recipe pay yield more batter than a standard Bundt pan can hold. You may end up with a few cupcakes of batter remaining. Happy Baking!
Thank you! I can't wait to try this recipe.
Did I miss the measurements for sugar in the cake?
Hi Rebecca, Thanks for catching this. The recipe was missing sugar in the ingredient list. We've made the correction. Cream 1 1/2 cup sugar with the butter. Happy Baking!