Skip to main content
Donate

Weekend Recipe: Berry Chiffon Cake

June 30, 2017
Support Provided By
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

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!

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
By Sandi Hemmerlein
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
By D.J. Waldie
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.
By Sandi Hemmerlein