A slice of this cake is like a slice of heaven (seriously!). It's extremely easy to make and is best served in the spring and summer when the sun is out and smiles are abundant =)
Old-Fashioned Berry Layer Cake
(adapted from Martha Stewart Living)
1 cup all-purpose flour
¼ cup cornstarch
6 large whole eggs, plus 4 large egg yolks
1 cup granulated sugar
¼ teaspoon salt
2 teaspoons vanilla
¾ cup vegetable oil
4 cups heavy cream
½ cup icing sugar
Fruit (the recipe recommends to use strawberries, raspberries, blueberries and blackberries but you can use whatever you prefer)
1. Preheat oven to 350F and butter two 9-inch round cake pans. In a large bowl, sift together flour and cornstarch.
2. Using an electric mixer, whisk whole eggs, egg yolks, granulated sugar, salt and one teaspoon of vanilla. Beat on high speed until thick and pale on surface (should hold ribbon-like trail on surface when whisk is raised), about 5 minutes.
3. Add flour mixture to egg mixture. With mixer on low speed, beat until combined. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer and fold mixture several times using the whisk.
4. Divide batter between pans and smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are springy to the touch and a toothpick inserted in the middle comes out clean, about 30 minutes.
5. Immediately invert cakes onto a wire rack, then reinvert cakes and let them cool completely, top sides up.
6. Using an electric mixer, whisk cream, icing sugar and remaining vanilla (one teaspoon). Start on low speed and gradually increase to medium-high, whip until stiff peaks from, about 2 minutes.
7. Using a serrated knife, trim the tops of the cakes to make level. Slice each cake in half horizontally into two layers. Place one on bottom layers on a serving plate. Spread a quarter of whipped cream over the layer; arrange a quarter of the fruit on top. Repeat with remaining cake layers, cream and fruit. Serve immediately.