About the Recipe
This delightful, allergy-friendly rendition of the classic Gluten-Free Berry Chantilly Cake brings all the joy without the gluten or nuts, making it an ideal dessert option for those with dietary restrictions or allergies. The cake features a moist vanilla-bean base, which is crafted using gluten-free flour blends that ensure a light and airy texture, reminiscent of traditional cake recipes. This careful selection of ingredients creates a perfect backdrop for the star of the show—a rich, mascarpone-free Chantilly cream that is both luscious and creamy, yet light enough to complement the cake without overpowering it.
As you delve into each slice, you will discover that the Chantilly cream is expertly whipped to achieve a velvety consistency, allowing it to hold its shape beautifully while still providing a melt-in-your-mouth experience. This creamy layer is generously spread between the cake layers, creating a delightful contrast to the moist vanilla-bean cake. The vibrant mixed berry filling, made from a medley of fresh strawberries, blueberries, raspberries, and blackberries, adds a burst of color and flavor that elevates the entire dessert. The berries are often macerated with a touch of honey or maple syrup, enhancing their natural sweetness and providing a delightful tartness that balances the richness of the cream.
To crown this stunning dessert, an abundance of fresh berries is artfully arranged on top, creating a visually appealing presentation that is sure to impress guests at any gathering. The decorative finish may include a dusting of powdered sugar or a drizzle of berry coulis, adding an extra layer of sophistication and flavor. This showstopper is not just a feast for the eyes but also a safe and delectable treat for any occasion, whether it be a birthday celebration, a summer picnic, or a festive holiday gathering. With its allergy-friendly ingredients and exquisite taste, this Gluten-Free Berry Chantilly Cake is a testament to the fact that everyone can indulge in a delicious dessert without compromise.
Ingredients
Moist Yellow Cake
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature/ buttermilk
8 ounces sour cream, room temperature
Chantilly Frosting
1 stick unsalted butter, room temperature
16 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
2½ - 3 cups confectioner's sugar
⅛ tsp. salt
1 cup heavy whipping cream (1 half pint)
1 tsp. almond extract, optional
Berry Syrup optional
½ cup water
¼ cup sugar
2 heaping tablespoons of berry jam (I used strawberry)
1 heaping tablespoon of apricot jam
Garnish
Strawberries
Blueberries
Raspberries
Preparation
Preheat the oven to 350 degrees Fahrenheit. Lightly brush three 6-inch cake pans with vegetable oil or cooking spray and line the bottoms with parchment paper.
In a medium bowl, sift together the sweet rice flour, brown rice flour, tapioca starch, white rice flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
Using a hand mixer, whisk the egg whites in a medium bowl, starting on low speed and increasing to high speed until soft peak form. When the beater is pulled out, a peak should rise and the very tip should fall. Set aside. (See note about skipping this step.)
In the bowl of a stand mixer fitted with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, approximately 3 minutes.
With the mixer on low speed, add the egg yolks and vanilla and almond extracts, mixing until combined.
Keeping the speed on low, slowly add the dry ingredients in three batches, adding the sour cream and milk in between, mixing until just combined.
Using a rubber spatula, fold in one-third of the whipped egg whites to loosen the batter. Then carefully fold in the remaining whipped egg whites until almost combined. Fold in the sprinkles just until evenly distributed.
Divide the batter among the prepared baking pans and use an offset spatula to spread it into an even layer. Pick each cake pan up 1-2 inches and drop it on the counter a few times to release any large air bubbles.
Bake for 29-33 minutes until the cake springs back when gently pressed in the middle and a toothpick comes out dry or with a few moist crumbs. This cake will appear very light and airy in texture when gently pressed, so take care not to overbake it.
Remove from the oven. Let cool in the pan for 10 minutes, then invert the cake onto a wire rack to cool completely. To do this, I place a large wire rack or sheet pan over the baking pan and, holding it together, carefully flip the cake to release. Peel off the parchment paper, then place a wire rack over the top, and carefully flip right side up.
Chantilly Frosting
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Be cautious not to overmix, as this can result in a grainy texture and alter the appearance of the frosting.
Gently fold the whipped cream into the mascarpone cream cheese mixture until fully incorporated.
If not using immediately, cover and refrigerate. Allow the frosting to come to room temperature for approximately 10 minutes before applying it to the cake.
Berry Syrup
In a small saucepan, combine the water, sugar, and jam. Heat over medium heat until the sugar has fully dissolved. Allow the mixture to cool. (This process can also be accomplished using a microwave.)
Assembly
When constructing a four-layer cake, utilize a large bread knife to trace the exterior of the cake. Subsequently, carefully saw back and forth through the cake, ensuring that the knife maintains a consistent parallel alignment.
Following this, spread a layer of berry syrup atop the initial layer of cake (the rough, cut side in the case of a four-layer cake).
Finally, either pipe or spread a thin layer of icing.
Notes