Naked Cake

Ingredients · 8 servings

• 220 gFlour, sifted
• 220 gSugar, divided
• 120 gButter, softened
• 4Egg, room temperature
• 120 mlMilk, room temperature
• 10 mlVanilla extract
• 8 gBaking powder
• 2 gSalt, fine
• 300 gWhipped cream, chilled
• 250 gMascarpone, chilled
• 350 gFresh berry, washed and dried

Equipment

oven, mixing bowl, spatula, 20 cm cake pan, parchment paper, wire rack, serrated knife, serving plate, pastry brush, sieve, stand mixer, offset spatula

Instructions

1. 1
   Gather setup

   Gather and weigh every ingredient, then set out 2 round 20 cm pans, parchment, bowls, mixer, spatula, rack, knife, and serving plate. · 5 min

   What to look for: All ingredients are measured and tools are within reach

2. 2
   Prepare pans

   Heat oven to 180°C / 350°F. Grease the pans with butter, line the bases with parchment, and dust the sides lightly with flour. · 5 min

   What to look for: Pans are evenly lined and lightly coated

3. 3
   Cream butter

   Beat butter, 180 g sugar, and salt until pale and fluffy, scraping the bowl once so the sponge bakes even and tender. · 5 min

   What to look for: Butter mixture looks lighter in color and airy

4. 4
   Add eggs

   Add eggs 1 at a time, beating well after each addition, then mix in vanilla extract until the batter looks glossy. · 4 min

   What to look for: Batter is smooth, thick, and glossy

5. 5
   Finish batter

   Fold flour and baking powder into the butter mixture in 3 additions, alternating with milk, until no dry streaks remain. · 4 min

   What to look for: Batter is smooth with no visible flour pockets

6. 6
   Bake sponge

   Divide batter between pans, smooth the tops, and bake until golden and springy in the center, about 22 to 25 minutes. · 25 min

   What to look for: Sponge is golden, risen, and pulling slightly from the pan edges

7. 7
   Cool layers

   Cool cakes in pans for 10 minutes, turn onto a rack, cool completely, then trim and split into 4 even vanilla sponge layers. · 45 min

   What to look for: Layers are level, cool, and free of steam

8. 8
   Make filling

   Beat mascarpone with 40 g sugar until smooth, then fold in chilled whipped cream gently so the filling stays airy. · 5 min

   What to look for: Cream is thick, smooth, and softly mounded

9. 9
   Layer cake

   Place 1 sponge layer on a plate, spread with cream, scatter berries, and repeat, leaving the sides thinly covered and rustic. · 10 min

   What to look for: Berry filled layers are visible through a thin coat of cream

10. 10
    Serve cake

    Chill the cake briefly, then slice with a warm clean knife and serve while the berries look fresh and the cream is soft. · 10 min

    What to look for: Slices hold their layers while the cream remains soft