Yields810 ServingsUnitsDefaultPrep Time45 minsCook Time2 hrsTotal Time2 hrs 45 mins
Allergens
For cake:
2cupssifted cake flour (not self-rising; sift before measuring)
1tspbaking powder
1tspbaking soda
½tspsalt
1stick unsalted butter, softened
1cupsugar
1tsppure vanilla extract
2large eggs
1cupwell-shaken buttermilk
For berries:
½cupFino (dry) Sherry
½cupsugar
4cupsmixed berries, cut if large
For cream:
8ozmascarpone (1 cup)
1cupchilled heavy cream
¼cupsugar
Garnish:
Confectioners sugar
Make cake:
1
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.
2
Sift together flour, baking powder, baking soda, and salt.
3
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
4
Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
5
Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.
Macerate berries:
6
Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.
Make cream and assemble cake:
7
Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
8
Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.
2cupssifted cake flour (not self-rising; sift before measuring)
1tspbaking powder
1tspbaking soda
½tspsalt
1stick unsalted butter, softened
1cupsugar
1tsppure vanilla extract
2large eggs
1cupwell-shaken buttermilk
For berries:
½cupFino (dry) Sherry
½cupsugar
4cupsmixed berries, cut if large
For cream:
8ozmascarpone (1 cup)
1cupchilled heavy cream
¼cupsugar
Garnish:
Confectioners sugar
Directions
Make cake:
1
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.
2
Sift together flour, baking powder, baking soda, and salt.
3
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
4
Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
5
Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.
Macerate berries:
6
Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.
Make cream and assemble cake:
7
Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
8
Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.
AuthorJustin S.