Triple Berry Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.

Separate eggs

Separate the 4 large eggs into yolks and whites, placing yolks in one medium bowl and whites in the mixing bowl reserved for whipping.

Beat yolks

Whisk the egg yolks with 3 tablespoons granulated sugar, 1 tablespoon milk, 1 teaspoon vanilla extract, and a pinch of salt until pale and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a mixer on medium-low).

Beat whites

Beat egg whites on medium speed until foamy, then gradually add a little of the remaining sugar (reserve about 1 tablespoon if desired) and continue beating to soft peaks. Increase to medium-high and beat to glossy medium peaks.

Fold batter

Sift the 3 tablespoons cake flour over the yolk mixture in two additions, folding gently to combine. Fold a third of the whipped egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites in two additions until uniform but still airy. Fold in the melted cooled butter quickly and gently to avoid deflating the batter.

Bake

Pour the batter into the prepared 9-inch pan, smooth the top, and tap gently to remove large air bubbles. Bake for 12–16 minutes, until the cake is golden and springs back when lightly touched or a toothpick inserted in the center comes out clean.

Cool

Remove from oven and let the cake cool in the pan for 5 minutes. Run a knife around the edge, invert onto a cooling rack, peel off parchment, then invert again so the top is facing up. Allow to cool completely (about 30–40 minutes).

Chill bowl and beaters

Place the mixing bowl and beaters in the refrigerator for 10 minutes beforehand if they are not already cold.

Whip cream

Pour 1.5 cups chilled heavy cream into the chilled bowl. Add 3 teaspoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form. Do not overbeat; the cream should be light and spreadable.

Taste and adjust

Taste and add an additional 1/2 teaspoon powdered sugar if you prefer sweeter cream. Keep chilled until assembly.

Macerate strawberries

Place the sliced strawberries in a small bowl with 1 teaspoon granulated sugar and 1/2 teaspoon lemon zest (optional). Toss and let sit 10–15 minutes to release juices.

Slice cake

Once the sponge is fully cooled, using a serrated knife, carefully slice the cake horizontally into two even layers. If the top is domed, trim a thin layer to level before slicing.

First layer

Place the bottom cake layer on your serving plate. Spread about one-third of the whipped cream evenly over the layer (roughly 1/2 cup). Arrange half of the macerated strawberries and a few blueberries and raspberries over the cream, leaving some berries for the top and sides.

Second layer and finish

Place the top cake layer over the filled bottom. Spread the remaining whipped cream over the top and sides of the cake, reserving a couple of tablespoons for piping or decoration if desired. Arrange the remaining strawberries, blueberries, and raspberries on top in an attractive pattern, and press a few berries gently into the sides if desired.

Chill and serve

Refrigerate the assembled cake for at least 30 minutes to set the cream (longer for cleaner slices). Slice with a sharp serrated knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.