How to make a Chantilly Cake

Ingredients

• 7 1/2 large (270g) egg whites, room temp
• 6 tablespoons (93g) milk, any fat (for egg mixture), room temp
• 3 teaspoons vanilla extract
• 3/4 teaspoon almond extract (optional)*
• 4 1/2 cups (540g) cake flour**
• 2 1/4 cups (450g) white granulated sugar
• 1 1/2 tablespoons baking powder
• 1 1/2 teaspoons kosher salt (I use Diamond Crystal)
• 3/4 cups (171g) unsalted butter, softened
• 7 1/2 tablespoons (90g) oil (flavorless such as veg or canola)
• 1 cup + 1/2 tablespoon (252g) milk, any fat (for mixing into dry), room temp
• 16 oz fresh strawberries
• 5 oz fresh blackberries
• 6 oz fresh raspberries
• 6 oz fresh blueberries
• 3-6 tablespoons of white granulated sugar
• 3 1/8 cups (710g) heavy whipping cream, very cold from the fridge
• 1 1/4 cups (282g) full-fat Greek yogurt, cold***
• 3/4 cups (142g) powdered sugar (sifted if clumpy)
• 2 1/2 teaspoons vanilla extract