

VANILLA CAKE & BERRIES WITH SPARKLING WATER
A light cake is a successful cake! Sparkling water is a great kitchen trick to introduce air into a cake, helping it rise and making the texture lighter.
YIELD: 12 SERVINGS
PREPARATION: 20 MINUTES
COOKING: 50 MINUTES
INGREDIENTS
Dry Ingredients
2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet Ingredients
4 eggs, separated
1 cup sugar
1/2 cup canola oil
1/2 cup Montellier sparkling water (plain)
2 tbsp milk
2 tsp vanilla extract
1/2 tsp cream of tartar
Berries for serving
INSTRUCTIONS
- Preheat the oven to 350°F.
- Grease two 8-inch springform pans. Set aside.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
- Separate the eggs into two bowls. Set the yolks aside for later.
- In a stand mixer, whisk the egg whites with the cream of tartar until foamy and slightly pale. Gradually add sugar until stiff peaks form.
- In a separate bowl, whisk the egg yolks, canola oil, and milk. Add the sparkling water at the very end.
- Fold the dry ingredients into the yolk mixture. Gently fold the whipped egg whites into the batter.
- Pour the batter into the pans and bake for 50 minutes.
- Top with berries when serving.
* In collaboration with Laurie Douceur – Beautiful recipes to indulge yourself