1 cup All Purpose Flour
1/4 cup Cornstarch
6 Whole Eggs
4 Large Egg Yolks brought to room temperature
1 cup Granulated Sugar
2 tsp Pure Vanilla Extract
3/4 cup Vegetable Oil
4 cups Heavy Cream
1/2 cup Confectioners Sugar
1 pint of Strawberries
1/2 pint of Blueberries, Raspberries, Red Currants, and Fresh Mint Leaves
Bon Cook Products Used
1. Preheat oven to 350 degrees F and place oven rack in center position. Place two Flexipan® Round Molds or Round Tray on Perforated Baking Sheet and set aside. In Mixing Bowl, sift together flour and cornstarch and set aside. In bowl of electric mixer, combine whole eggs, egg yolks, granulated sugar, salt and 1 teaspoon vanilla extract. Beat on high speed about 5 minutes until thick and pale.
2. Add flour mixture to egg mixture. Combine on low speed. Add oil in a steady stream while mixing until combined. Using Whisk, fold mixture several times.
3. Divide the batter between the molds and bake for 30-45 minutes depending on choice of mold or tray. Remove from oven and let cool. Unmold and then re-invert cakes so the top sides are up and let cool completely. In bowl of electric mixer, combine cream, confectioners sugar, and remaining vanilla. Add vanilla beans if desired. Starting on low speed and gradually increasing to medium-high, whip about 2 minutes until stiff peaks form.
4. Trim tops of cakes to make level and slice each cake in half horizontally into two layers. Place one of the bottom layers on a serving plate. Spread a quarter of the whipped cream over layer. Arrange a quarter of the mixed berries on top. Repeat with remaining cake layers, cream and berries. Garnish with fresh mint leaves and serve immediately.
Active Time: 40
Total Time: 80