Berry Layer Cake

Here is a great summer dessert that will put your local berries to good use. The original recipe makes a gigantic 4 layer cake with cream and berries in between. I opted to half the recipe and make individual size cakes as I didn't have a big enough crowd to share this with and we all know that fresh whip cream doesn't last long. You can use a 3" muffin pan which will yield 6 mini cakes.

We enjoyed these mini cakes with my oldest and best friend Kylee on her birthday. Ky and I first met at the tender age of two. Awww! Yes, well Mom say's we were making mud pies together back then and continue to share a love of food to this day. Ky is going to hate this because she is very modest but she just so happens to be the best home cook I know. I think it's because she doesn't follow a recipe and is really good at creating amazing flavor combination's on a whim. She is the only person I know that would prefer to cook on her birthday and that she did!

PS - did I mention she is an electrial engineer? Who say's girls can't be amazing cooks and break down the barriers in a male dominant career? Sorry for boasting Ky, but I'm just so proud of you!

• 1/2 cup all-purpose flour
• 2 tbsp cornstarch
• 3 large whole eggs plus 2 large egg yolks, room temperature
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1/8 tsp salt
• 1 tsp pure vanilla extract
• 2 cups heavy cream
• 2 tbsp confectioners sugar
• fresh strawberries, raspberries and blueberries

1. Preheat oven to 350°. Grease muffin tin (make sure to grease well as sponge cake has a tendency to stick). Sift together flour and corn starch and set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolks, granulated sugar, salt and 1/2 tsp vanilla extract. Beat on high speed until thick and pale (should be able to hold a ribbon-like trail on the surface), about 5 minutes. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer and fold mixture several times.
3. Add flour mixture to egg mixture. With mixer on low speed, beat until just combined. 
4. Evenly pour batter into muffin pan. Bake until toothpick inserted into cake comes out clean, about 17-20 mins.
5. Immediately invert cakes onto wire rack. Then reinvert cakes, and let them cool completely, top side up.
6. In a bowl of an electric mixer fitted with the whisk attachment, combine cream, confectioners' sugar, and remaining vanilla extract. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 mins.
7. Using a serrated knife, cut cakes in half. Place one of the bottom layers on a plate. Spread a few dollops of cream on top and cover with berries. Cover with the top half of the cake and repeat cream and berries. Serve immediately!