Chantilly Cake Part 2! #fruitcake #shortcake

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Chiffon Sponge:
5 large eggs separated
1 1/2 cup granulated sugar
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon lemon zest
1/2 tsp cream of tartar
3/4 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Bake at 325°F for 30 minutes then 350°F for 10 minutes

Baked in a standard cookie sheet(13”x18” inch)
Will work in 13x9” inch cake pan or 2-8” inch cake pans but bake time will vary.

Fruit Filling:
Seedless raspberry jam
1 cup chopped fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 tsp almond extract
Zest of 1 orange

Simple Syrup:
1/2 cup granulated sugar
1/2 cup water
Heat on stove until it comes to a boil, let cool

Chantilly Cream:
1 8oz pkg. Marscapone cheese
1 ½ cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract

American Hybrid Buttercream:
1/2 cup butter (softened)
1 cup vegetable shortening
2 tablespoons hot water
1 teaspoon vanilla extract
5 cups powdered sugar
Cream butter, shortening, water and vanilla for 10 minutes, then add powdered sugar and mix for an additional 5-7 minutes. Add more hot water as needed.