Chantilly cake is a layer cake filled with berries and chantilly cream (a type of sweetened whipped cream).[1] It is popular in the Southern United States.[1]
 The cake is composed of yellow sponge layers with berries and sweetened whipped cream. | |
| Type | Cake |
|---|---|
| Place of origin | United States |
| Region or state | South |
One well-known version of berry chantilly cake was designed by baker Chaya Conrad while working at a Whole Foods in New Orleans in 2002[2] or 2005.[3][4] Her original inspiration was a recipe from her grandmother.[2] Over the years, and while working for different bakeries, Conrad has changed the recipe many times.[3] At Whole Foods, she used a yellow cake, and at the bakery she opened later, she uses a white cake.[2] She includes mascarpone cheese in the whipped cream.[3] The cake has been described as a cult favorite.[2] In 2024, Whole Foods attempted to standardize the cake across all of its stores.[2] The standardized design used berries on top of the cake and jam between the layers, and resulted in complaints from customers who were accustomed to fresh berries in the filling.[2] According to Conrad, the varying prices, seasonal availability, and perishability of the berries can make the original cake design complicated to manage from a business perspective.[2]
A 19th-century variation used a cake made with rice flour, filled it with jam and custard instead of fresh berries, and topped it with chantilly cream.[5] This version was also called trifle cake, after trifle.[5]
See also
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References
edit- ^ a b Maloney, Ann (March 27, 2018). "How to make Whole Foods' Berry Chantilly Cake at home: See recipe, steps, tips and more". NOLA.com. Archived from the original on 2020-11-11. Retrieved 2021-12-07.
- ^ a b c d e f g "Whole Foods Tried to Change This Cake Recipe. Customers Lost It".
- ^ a b c Massov, Olga. (18 September 2023). The making of a berry big hit. The Washington Post,
- ^ "We Figured Out How to Make the Famous Chantilly Cake". Taste of Home. 2022-05-13. Retrieved 2022-06-27.
- ^ a b Boermans, Mary-Anne (2013-11-07). Great British Bakes: Forgotten treasures for modern bakers. Random House. ISBN 978-1-4481-5501-9.