Berry Chiffon Layer Cake


This cake is for a special person my oldest son!  He graduated from college on Saturday and asked if I could make a cake for his party.  He didn’t want just any cake he wanted berry short-cake so this what I came up with and I’m pleased to say it was a big hit.

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With his converse tennis shoes and silly neck tie pose (he said comfort is important) we couldn’t be more proud of the young man he’s become.

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I started with a simple chiffon cake and add whipped cream and berries.  What a great combo it turned out to be light and airy cake with sweet berries and simple whipped cream.  This is diffidently a wonderful pairing of simple taste that make a decadent treat.

You start with this simple cake:

  • 2 cups cake flour (sifted)
  • 1 1/4 cups castor sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup grape seed or canola oil
  • 1/3 cup orange liquor
  • 3 large egg yolks
  • 8 egg whites
  • 1 tsp cream of tartar
  • Preheat oven to 325°F
  • Prepare cake pans by lining the bottoms of 2 – 10 inch round cake pans with parchments paper. Spray the top of the wax paper with cooking spray and dust the wax paper bottom of pans with some flour set aside.
  • Whisk together 2 cups cake flour, 1 cup sugar, baking powder, and ½ teaspoon salt in a large bowl.
  • Whisk together oil, orange liquor and egg yolks in separate bowl.
  • Add oil mixture to flour mixture and then beat with mixer at medium speed until smooth.
  • Beat egg whites with stand mixer at high speed until foamy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • Stir a heaping spoonful of stiff egg white into the egg white mixture. Then gently fold in the rest of the egg whites until mixed.
  • Divide cake batter equally among prepared pans. Bake at 325 degrees for 20 to 25 minuets or until cake springs back when lightly touched.
  • To prevent cakes from shrinking from the sides of the pans, immediately cool the cakes in their pans upside down on wire racks.


  • 4 pints of mixed berries
  • Strawberries, Blueberries, Black Berries and Raspberries
  • 6 tablespoons of Raspberry  or Strawberry jam with 4 Tablespoons orange liquor or water.

Icing sugar:

  • 2 Tablespoons powdered sugar

Whipped cream:

  • 3 cups of  heavy whipping cream chilled very cold (place in freezer on for 15 minutes).
  • Whip it or gelatin sheets or powder 2 packets or sheets.

Place the cream the bowl of a mixer and sprinkle the gelatin over the cream let sit for 1 minute.  Mix on high-speed until firm peaks form watch closely this only take a few minutes.



Slice the cooled cakes in half length wise place on parchment until ready to use.  Start with one cake a time place the first one on a cake plate and spread about 4 tablespoons of jam glaze on the cake line with berries.  on the next cake layer place about half a cup scoop of whipped cream then place on top of the berry layer.  Continue with remaining layers finishing top with remaining cream and berries.  Dust with powdered sugar.


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