Summer Berry Chiffon Cake

Name: Summer Berry Chiffon Cake
Yield: Makes One Cake
Ingredients: 1/2 cup (3 1/2 ounces; 99 grams), sugar; 2 tablespoons plus 1 teaspoon low- or no-sugar-needed, fruit pectin; 8 3/4 ounces (248 grams; 1 3/4 cups), blueberries; 7 1/2 ounces (213 grams), strawberries, hulled and quartered (1 1/4 cups); 6 1/4 ounces (177 grams; 1 1/4 cups), raspberries; 1 (9-inch), round chiffon or sponge cake; 4 cups, lightly sweetened whipped cream

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Appears in Cook's Country June/July 2014

Desserts or Baked Goods

Cakes

Show your colors using summer’s most vibrant fruits—blueberries, raspberries, and strawberries—in this light and airy cake.

SERVESMakes One Cake

TIME45 minutes, plus 2 hours chilling

WHY THIS RECIPE WORKS

For a patriotic-looking cake that makes use of summer’s berry bounty, we start with fresh blueberries, strawberries, and raspberries. We use pectin to make both a sweetened blueberry filling and a raspberry-strawberry one. After chilling, w...

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