• Step 1

  White Cake

  Grease each cake pan with vegetable oil and then dust with powdered sugar, tapping excess off. Preheat oven to 350 degrees and set aside
• Step 2

  Sift together gluten-free flour, gluten-free baking powder, and salt into a medium bowl, and set aside. Combine milk and vanilla in another bowl, and set aside. Beat butter in the bowl of an electric mixture fitted with the paddle attachment until pale and creamy. Add sugar in a steady stream, and continue beating until light and fluffy, about 3 minutes. Reduce speed to low. Add dry ingredients in 3 batches, alternating with the milk mixture and starting and ending with the dry ingredients. Be careful to avoid over-beating. Set aside.
• Step 3

  In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold a third of the whites into the batter until combined. Fold in the remaining whites in 2 batches.
• Step 4

  Pour batter into 3 separate prepared cake pans, evenly distribute to each pan, and smooth the top with a spatula. Bake until a cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 35 to 45 minutes. Transfer to a wire rack that has been sprayed with cooking spray; cool for 15 minutes before un-molding. Loosen the cake sides with a paring knife, and invert the cake onto a greased rack. Re-invert to prevent it from splitting. Cool completely before using or storing in the freezer.

Chantilly Berry Glaze

Add berries to a saucepan with cornstarch, lemon juice, water, and sugar. Bring the mixture to a boil and then lower the heat. When stirring use a masher or spatula to mash the berries some. When the juices have begun to thicken about 3-4 minutes then pour the mixture into another bowl and refrigerate until cool. Also, a jam or paste works just as well.

Chantilly Frosting

• In a large bowl, beat the heavy cream for 3 minutes, until stiff peaks form. Cover and place in refrigerator. I
• In a separate large mixing bowl, or bowl of a stand mixer, place the cream cheese, mascarpone cheese, powdered sugar, and pure vanilla in the bowl. With the paddle attachment, beat until completely blended, about 2 minutes.
• Make sure to scrape the sides and bottom of the bowl halfway through the beating time. Switch to the whisk attachment and lightly blend whipping cream into the cream cheese mixture. This can also be done by hand with a large spatula.
• Cover and place in refrigerator for at least 15 minutes.

Assembling The Very Berry Chantilly Cake Made Gluten Free

• Place one layer of cake on a cake plate with the bottom of the cake facing up. Spread half of the berry jam mixture on the first cake layer, the layer will be thin.
• You could add some of the fresh berries to the layer as well if desired. Next, remove the frosting from the refrigerator and place a layer of frosting on top of the fruit or jam mixture not too thick about 1/4 inch. Then continue with the next cake layer, repeating a thin layer of the berry/jam mixture and then adding a layer of frosting of about 1/4 inch.
• Add the last layer to the top layer of the cake. Use the rest of the frosting to add a thick layer of frosting to the cake use a flat spatula to the sides of the cake. Garnish the top or the sides of the cake with additional berries.