Description

Indulge in a light-as-air sponge cake topped with a luscious dairy-free coconut whipped cream and a medley of fresh seasonal berries. This elegant dessert balances the delicate sweetness of meringue with a tropical, creamy finish that is perfect for any summer celebration.

Ingredients

1 cup cake flour
1 1/2 cups powdered sugar
1 1/2 cups egg whites (approx. 10-12 large eggs), room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup granulated sugar
2 cans high-fat coconut cream, chilled overnight
4 cups mixed berries (strawberries, blueberries, raspberries)
2 tablespoons granulated sugar (for macerating berries)

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Instructions

Preheat your oven to 350°F (175°C) and sift the cake flour and powdered sugar together three times into a large bowl to ensure a light texture.
In a clean, grease-free stand mixer bowl, whip the egg whites, cream of tartar, and vanilla on medium speed until soft peaks form.
Gradually add 1 cup of granulated sugar, two tablespoons at a time, continuing to whip until stiff, glossy peaks form.
Sift about a quarter of the flour mixture over the egg whites and gently fold it in with a rubber spatula; repeat until all flour is incorporated without deflating the batter.
Pour the batter into an ungreased 10-inch tube pan and bake for 40-45 minutes.
Immediately invert the pan onto a wire rack and let the cake cool completely before removing it from the pan.
Toss the mixed berries with 2 tablespoons of sugar; whip the solid portion of the chilled coconut cream with a splash of vanilla until light and fluffy.
Slice the cooled cake into three horizontal layers and assemble by spreading coconut cream and berries between each layer and on the top.

Notes

To ensure your cake rises perfectly, use a tube pan that has not been greased so the batter can grip the sides as it climbs. For the best coconut whipped cream, chill your cans for at least 24 hours and only use the thickened white cream at the top, saving the liquid water for other uses. Always make sure your mixing tools are completely free of oil, as any residual fat will prevent the egg whites from whipping to their full potential.

Prep Time: 25 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American