Berry Cherry Sponge Cake Recipes

MARY'S CHERRY CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
• Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
• Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
• Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
• For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

BERRIES-AND-CHERRIES ICE CREAM CAKE

Steps:

• Combine vodka and 1/3 cup sugar; gently stir in cherries and berries. Let stand 2 hours, stirring occasionally; or refrigerate, covered, up to 12 hours. Strain (reserving syrup for another use).
• Pulse wafers in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press half of mixture into the bottom of a 9-inch springform pan; freeze until firm, about 30 minutes.
• Temper cherry ice cream in the refrigerator until it has the texture of soft-serve, about 20 minutes. Meanwhile, beat cream with remaining 1/3 cup sugar to soft peaks. Stir two thirds of whipped cream (refrigerate the remainder) into cherry ice cream just to combine. Pour ice cream mixture over crust; smooth top and freeze until firm, about 1 hour.
• Top with remaining crumb mixture; press to lightly pack. Freeze 20 minutes. Meanwhile, temper vanilla ice cream in the refrigerator about 20 minutes, then stir into remaining whipped cream just to combine. Fold in half of cherry-berry mixture. Spread over crumb mixture, smooth top, and sprinkle with remaining berry-cherry mixture. Cover and freeze at least 4 hours and up to 2 days.
• Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water. Let cool until no longer hot but still pourable, about 10 minutes. Run a thin-bladed knife between cake and sides of pan to loosen; remove sides. Run knife between bottom of cake and pan; transfer to a cake plate. Drizzle chocolate evenly over cake; top with whole cherries and berries.
• Return to freezer until chocolate hardens, 2 to 3 minutes; or freeze, loosely covered, up to 8 hours. Slice into wedges using a sharp knife dipped in hot water (if cake is too firm to slice, let temper in the refrigerator 10 to 15 minutes first).

BERRY PINWHEEL CAKE

Steps:

• Preheat oven to 375°. Line bottom of a a greased 15x10x1-in. pan with parchment; grease parchment., Beat egg yolks and eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in water, oil and vanilla. In another bowl, whisk together flour, baking powder and salt; fold into egg mixture. Spread evenly into prepared pan. , Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in lemon curd. Gently fold in strawberries., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, 1 hour. Dust with confectioners' sugar before serving.

CHERRY GLAZED SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.

CHERRY-GLAZED SPONGE CAKE

Steps:

• In large bowl of an electric mixer, beat butter and sugar until fluffy; add eggs, one at a time, beating well after each addition Stir in almond extract and flour until well blended.
• Spread batter in a well-greased 10x15-inch baking pan.
• With a knife, lightly mark off batter into 15 equal pieces; then spoon equal portions of pie filling into center of each piece.
• Bake in a 350° oven for 35-40 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
• Let cool in pan.
• Dust with powdered sugar before serving.

CHERRY SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped.
• In a large bowl, mix butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry pie filling. Stir just until blended. Divide the batter evenly between the three pans.
• Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans on a wire rack. When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack.
• To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl. Beat with an electric mixer until blended. Gradually mix in the sugar, stirring until smooth. Spread frosting between the layers and onto the sides and top of the cake.

BERRY CHERRY SPONGE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, beat the egg whites until stiff.
• In a separate bowl, beat egg yolks.
• Add Splenda, lemon juice, lemon peel and almond extract and beat thoroughly.
• Stir in flour and baking powder.
• Beat until light yellow and smooth.
• Fold in beaten egg whites.
• Pour into an ungreased 10" tart pan.
• Bake 25 minutes.
• Invert pan to cool.
• Prepare fruit layer while cake is baking.
• Combine jam, cherries, and blueberries in a small saucepan.
• Cook over low heat until fruit breaks down, about 10 minutes.
• Combine water and cornstarch in a small bowl and whisk into fruit mixture and stir until thickened about 5 minutes.
• Allow to cool at room temperature.
• For cheese layer, combine light cream cheese, Splenda, vanilla, and milk in a small bowl and beat until smooth.
• Spread over cooled cake.
• Spread cooled fruit mixture over cheese layer.
• Drizzle chocolate syrup over individual servings if desired.