The Recipe Critic · by Alyssa Rivers★ 5.0 (2)
Chantilly Berry Cake
NUTRITION · PER SERVING80M COOK
CAL 59%·PRO 46%
CARBS 128G43% OF CAL
4G FIBER0G ADDED0G INTRINSIC22G OTHER101G TOTAL SUGAR
FAT 74G56% OF CAL
45G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and airy sponge cake layered with fluffy Chantilly cream and fresh raspberries. Moist, elegant, and perfect for summer gatherings or special occasions when you want an impressive dessert.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 2 1/3 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon salt
- 1 ½ cups butter (softened)
- 1 ¾ cups granulated sugar
- 6 large Egg whites (room temperature)
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 ½ cup milk (whole)
- ½ cup sour cream
- 2 Tablespoons white vinegar
- 16 ounces Mascarpone Cheese
- 16 ounces Cream Cheese (room temperature)
- 1 cup heavy cream
- 5 cups powdered sugar
- 1 ½ teaspoons vanilla
- ½ teaspoon almond extract
- 2 cups fresh raspberries (strawberries and blueberries)
At a glance
PER SERVING · TIME 80M
CAL 59%·PRO 46%
CARBS 128G43% OF CAL
4G FIBER0G ADDED0G INTRINSIC22G OTHER101G TOTAL SUGAR
FAT 74G56% OF CAL
45G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 40m
- Sodium
- 871mg
- Total sugar
- 101g
- Added sugar
- ≥92g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 223mg
- Calcium
- 176mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 871MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.