Berry Chantilly Cake

• total time: 25 minutes

Ingredients

200g sugar 1 cup

200g softened butter (1 1/8 cups)

4 eggs beaten

200g self-raising flour (1 cup)

1 tsp baking powder

2 tbsp milk

1-2 tsp vanilla extract

For the filling ( homemade whipped cream) see the recipe below +

1 ½ cup of fresh berries of your choice

Directions

Preheat the oven to 350 F. Butter two 20cm sandwich tins ( or 1 deep tin) and line with non-stick parchment paper .

In a bowl mix self rising flour and baking powder. Set aside. In a large bowl, beat 200g caster sugar, 200g softened butter, then when well mixed add the eggs mix well , then add self-raising flour/ baking powder and 2 tbsp milk together until you have a smooth, soft batter. Divide the mixture between the tins or place in the single tin if using one , smooth the surface with a spatula or the back of a spoon. Bake for about 20 -25 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely. If you are using one single tin cut in half the cake. To make the filling make homemade mascarpones- whipped cream see the homemade mascarpones- whipped cream recipe

Homemade. whipped cream

½ cup (4 ounces) mascarpone

½ cup plus 2 tablespoons cold heavy cream or whipping cream

1 tablespoon powedered sugar,

Place your bowl and winks in the freezer to be xtra cold.

In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone and cream

Whip on high until soft peaks form minutes. Add the sugar. Beat the cream is firm.