# Chantilly Cake

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A classic Chantilly cake: three layers of sponge filled with crème diplomate and finished with whipped cream.

Servings: 8 · Cook 120 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chantilly Cake](https://image.fridge.menu/adaptations/42g9pyb0/f64dc4aac6e78a6ab6c0531822526f141ec8949bb48a417077637491878211bc.jpg)

## Ingredients

- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 70 g [Plain flour](https://fridge.menu/en/i/flour)
- 70 g [Potato starch](https://fridge.menu/en/i/potato-starch)
- 500 ml [Milk](https://fridge.menu/en/i/milk)
- 5 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 60 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 40 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 800 ml [Double cream](https://fridge.menu/en/i/heavy-cream)
- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 tsp [Vanilla extract](https://fridge.menu/en/i/vanilla-extract)
- [Milk](https://fridge.menu/en/i/milk) — to taste

## Steps

1. Whisk the whole eggs with the sugar using an electric mixer until the mixture is light and fluffy. (15 min)
2. Fold in the sifted flour and potato starch gently with a spatula, working from the bottom up.
3. Butter and flour a 22 cm tin, then pour in the batter.
4. Bake in a preheated fan oven at 180°C. (28 min)
5. Leave the sponge to cool.
6. Pour the milk into a saucepan, add the vanilla pod and bring to the boil.
7. Separately mix the egg yolks with the sugar, then add the cornflour.
8. Pour the mixture into the boiling milk and, stirring constantly, cook the custard until it thickens.
9. Transfer the custard to a bowl, cover with cling film and leave to cool.
10. Whip the double cream with the sugar and vanilla extract.
11. Add a third of the whipped cream to half of the custard and gently fold together.
12. Using a serrated knife, slice the cooled sponge into three layers.
13. Place a spoonful of the cream on the serving plate, then the first sponge layer, and brush it with milk.
14. Spread the diplomate cream and cover with the second layer, then repeat with the remaining layers.
15. Coat the sides of the cake with the whipped cream and decorate the top to taste.
16. Chill the cake in the refrigerator until ready to serve.

Published 2026-10-07

https://fridge.menu/en/r/tort-shantyli-42g9pyb0

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