Ingredients: |
Ingredients: 4 c. assorted fresh berries
1 c. sugar
1 T. lemon juice
2 tsp. corn starch
Sponge cake:
1 1/2 c. flour
1 c. plus 2 T. sugar, divided
2 tsp. baking powder
1/2 tsp. salt
4 eggs, separated
1/2 c. water
1/3 c. vegetable oil
Cream Filling:
1 pkg. cream cheese (8 oz) - soft
1/2 c. powdered sugar
2 c. Cool Whip
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Directions: |
Directions:In a bowl, combine berries, sugar, and lemon juice. Cover and refrigerate for 1 hour. Gently press berries, drain, reserve juices. Set berries aside. In a large saucepan, combine cornstarch and reserved berry juices until smooth. Bring to a boil; cool and stir or 1-2 min. or until thickened. Cool completely.
In a large mixing bowl, combine the flour, 1 c. sugar, baking powder, and salt. Whisk egg yolks, water, and oil. Add to dry ingredients, beating till smooth. In another bowl, beat egg white until soft peaks form. Gradually add remaining sugar, beating on high until stiff peak form; folding into batter. Spread into a 9 in. spring form pan and bake at 325º for 30-38 min. or until cake springs back when lightly touched. Cool 10 min. and remove from pan to cool on wire rack.
In a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in cool whip. Split cake into 3 layer; place one layer on a serving plate. Spread with 1/3 c. of the filling, top with 1/3 c. of the blueberries, and drizzle with 1/4 c. berry syrup. Repeat layers twice. Loosely cover and refrigerate at least 2 hours before serving. |
This recipe for Berry Tiramisu Cake is from