Title

Weekend Recipe: Berry Chiffon Cake

Summer Berry Chiffon Cake
Cook's Country

For a patriotic-looking cake that makes use of summer’s berry bounty, this Cook's Country recipe starts with fresh blueberries, strawberries and raspberries.

We use pectin to make both a sweetened blueberry filling and a raspberry-strawberry one. After chilling, we spread the berry mixtures between layers of chiffon cake along with lightly sweetened whipped cream. A final crown of fluffy whipped cream and a pile of fresh berries and this cake is dressed to impress.

Berry Chiffon Cake
Makes one cake

INGREDIENTS

1/2 cup (3 1/2 ounces) sugar
2 tablespoons plus 1 teaspoon low- or no-sugar-needed fruit pectin
8 3/4 ounces (1 3/4 cups) blueberries
7 1/2 ounces strawberries, hulled and quartered (1 1/4 cups)
6 1/4 ounces (1 1/4 cups) raspberries
1 (9-inch) round chiffon or sponge cake
4 cups lightly sweetened whipped cream

Story continues below

INSTRUCTIONS

FOR THE FILLING: Whisk 1/4 cup sugar and 1 tablespoon pectin together in small saucepan. Add 1 1/2 cups blueberries and mash well with potato masher. Bring mixture to boil over medium heat and cook, stirring frequently, until starting to thicken, about 2 minutes. Strain mixture through fine-mesh strainer set over bowl, pressing on solids to extract juice; discard solids. Cover with plastic wrap and refrigerate until set, about 2 hours. Rinse saucepan and repeat mashing and cooking process with remaining 1/4 cup sugar, remaining 4 teaspoons pectin, 1 cup strawberries and 1 cup raspberries. Strain and press over separate bowl (discard solids), cover with plastic and refrigerate until set, about 2 hours.

TO ASSEMBLE: Using long serrated knife, cut 2 horizontal lines around sides of cake; then, following scored lines, cut cake into 3 even layers. Place 1 cake layer on platter. Spread blueberry filling evenly over top, followed by 1 1/2 cups whipped cream. Top with second cake layer, press lightly to adhere, then spread strawberry-raspberry filling evenly over top, followed by 1 1/2 cups whipped cream. Top with remaining cake layer and spread remaining 1 cup whipped cream on top (do not frost sides). Toss remaining 1/4 cup blueberries, 1/4 cup strawberries and 1/4 cup raspberries together and arrange in small pile in center of cake. Serve.

Want recipes and food news emailed directly to you? Sign up for the Food newsletter here!

We are dedicated to providing you with articles like this one. Show your support with a tax-deductible contribution to KCET. After all, public media is meant for the public. It belongs to all of us.

Keep Reading