Fluffy Vanilla Sponge Cake with Whipped Cream and Berry Compote

Ingredients

• •1 1/2 cups all-purpose flour
• •1 1/2 teaspoons baking powder
• •1/4 teaspoon salt
• •1/2 cup unsalted butter, softened
• •1 cup granulated sugar
• •2 large eggs, at room temperature
• •2 teaspoons pure vanilla extract
• •1/2 cup whole milk, at room temperature
• •1 cup heavy whipping cream, chilled
• •2 tablespoons powdered sugar
• •1 teaspoon vanilla extract (for whipped cream)
• •1 cup mixed berries (e.g. strawberries, blueberries, raspberries)
• •3 tablespoons granulated sugar (for berry compote)
• •1 tablespoon lemon juice

Instructions

1. 1

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

2. 2

   In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   In a large bowl, cream the butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.

4. 4

   Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. 5

   Gradually add the dry ingredients to the wet mixture in three additions, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.

6. 6

   Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. 8

   To make the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Keep refrigerated until assembling.

9. 9

   For the berry compote, heat the mixed berries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries are softened and the mixture thickens slightly. Let cool.

10. 10

    Once the cake has cooled completely, spread the whipped cream evenly over the top. Spoon the berry compote over the whipped cream.

11. 11

    Serve immediately or refrigerate until ready to serve.