Cook Time:30 minsAdditional Time:1 hr 30 minsTotal Time:2 hrsServings:12Yield:12 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:1 hr 30 minsTotal Time:2 hrsServings:12Yield:12 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupreduced-fat milk4tablespoonsunsalted butter, plus more for pans1 ½cupsall-purpose flour2teaspoonsbaking powder3large eggs, at room temperature (see Tip)¼teaspoonsalt1cupsugar1teaspoonvanilla extract4cupsmixed fresh berries1 ½cupsheavy cream2tablespoonsgranulated sugar1teaspoonvanilla extract or vanilla bean paste1 ¼cupsnonfat vanilla Greek yogurt1teaspoonconfectioners’ sugar for garnish
Cook Mode(Keep screen awake)
Ingredients
½cupreduced-fat milk
4tablespoonsunsalted butter, plus more for pans
1 ½cupsall-purpose flour
2teaspoonsbaking powder
3large eggs, at room temperature (see Tip)
¼teaspoonsalt
1cupsugar
1teaspoonvanilla extract
4cupsmixed fresh berries
1 ½cupsheavy cream
2tablespoonsgranulated sugar
1teaspoonvanilla extract or vanilla bean paste
1 ¼cupsnonfat vanilla Greek yogurt
1teaspoonconfectioners’ sugar for garnish
Directions
To prepare cake layers: Butter the bottom and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Preheat oven to 350 degrees F.
Combine milk and 4 tablespoons butter in a small saucepan. Heat over low heat until the butter is just melted. Set the pan aside.
Stir flour and baking powder together, then sift onto a piece of parchment paper.
Bake in the center of the oven until golden and firm when touched in the center, about 20 minutes. Let cool in the pans on a wire racks for 10 minutes.
Run a sharp paring knife around the layers to loosen, then invert the pans onto the racks.Immediately turn the layers over so they cool with the paper on the bottom. Let cool completely.
To frost and decorate cake: Wash berries and thoroughly pat dry. Halve any large berries. Gently combine in a bowl.
Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and vanilla extract (or paste) and continue whipping until stiff peaks form. Gently fold in yogurt.
Place one cake layer on a platter and spread 1 cup of the cream mixture on top. Spread half the berries over the cream, to within 1/2 inch of the edge. Top with the second cake layer.
Using an offset spatula, fill the gap between the two layers with cream mixture so the sides are flush. Spread the top and sides of the cake with the remaining cream mixture. Spread the remaining frosting over the top and around the sides. Spoon the remaining berries on the top, mounding them slightly in the center. Dust with confectioners' sugar just before serving, if desired.
Tips
Make Ahead Tip: Wrap cooled sponge cake layers airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature. Frost cake up to 2 hours ahead. Top with berries before serving.
Equipment: Two 9-inch round cake pans, parchment paper
To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.
Originally appeared: EatingWell Magazine, May/June 2014
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Nutrition Facts(per serving)337Calories17gFat41gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
