When I hear the word Chantilly, it brings me back to culinary school days and perfecting my Chantilly cream. We had to whisk it by hand, which took a little sweat, a tired arm, and about 10 minutes to get the peaks tall enough to pass the test, while being careful to not over whip, making the cream into butter.
The history of Chantilly cream dates back to the 18th century. In the hamlet of Chantilly, there was a dairy, a mill, barns, and cottages. This delicate and sweet cream were the signatures of the little hamlet. The name grew from there as the Duc de Conde, the owner of Chantilly, dined with his cousin Louis XIV of France.
Now Chantilly Cake is a cake topped with that “light as snow” cream. We also added strawberries and chopped walnuts for garnishment.
Chantilly cake is a basic sponge of which there are many variations. Many cultures have similar sponge cakes such as Dominican Cake from the Dominican Republic or Yema Cake from the Philippines. But Chantilly cake is a little lighter, less buttery, and topped with that extra light and just sweetened whipped cream.