Chantilly is a sweetened, vanilla-flavoured whipped cream used for desserts and puddings. It’s at times flavoured with liqueur. It requires its title from Chantilly, a medieval French industry town just north of Paris, well-known for its whipped cream.
Not just one more teatime sponge, this citrus-flavoured yeasted cake is soaked in orange liqueur syrup and crowned with Chantilly cream and fresh fruit. For when you want to go all out.
For this recipe you will need to have a 23cm/9in bundt tin or savarin mould, a sugar thermometer and a piping bag fitted with a star nozzle.