Berry Sponge Cakes Recipes

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.

SUMMER BERRY CREAM CAKE

Steps:

• To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
• Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
• When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
• In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
• Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.

PICNIC BERRY SHORTCAKES

Steps:

• In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled., Cut sponge cakes crosswise in half; trim the cakes to fit in the bottoms of 4 wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.

BLACKBERRY-TOPPED SPONGE CAKES

Steps:

• Place sponge cakes on serving plates. Top each with 3 blackberries. Place remaining blackberries in a food processor; process until pureed. Strain and discard seeds and pulp., Transfer puree to a small saucepan. Stir in brandy and sugar. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Pour over berries. If desired, top with whipped cream.