Berry Fruit Sponge Cake Recipes

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BLACKBERRY-TOPPED SPONGE CAKES



Blackberry-Topped Sponge Cakes image

The recipe for my blackberry cakes is easy to play with. You can replace the sponge cake with angel food, pound cake or ladyfingers. And any fruit that has liquor with the same flavor can be used. -Karen Robinson, Woodbury, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 5

6 individual round sponge cakes
4 cups fresh blackberries
1/4 cup blackberry brandy
1-1/4 teaspoons sugar
Whipped cream, optional

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.

Nutrition Facts : Calories 141 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 181mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

SUMMER BERRY CREAM CAKE



Summer Berry Cream Cake image

A sweet ending for a summer solstice party, this spongecake is light and not too sweet, and the cream and berries make it seem almost more of an unmolded trifle than a cake. I seem to remember that in Norway alcohol is poured over the split sponge, but here I've moistened the cake with a strawberry purée. You can use any fruit.

Provided by Nigella Lawson

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 17

Vegetable oil or nonstick vegetable oil spray
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
Finely grated zest of 1 lemon
1 cup flour
2 cups strawberries, hulled
2 tablespoons confectioners' sugar
1 tablespoon lemon juice
3/4 cup blueberries
3/4 cup blackberries
3/4 cup red raspberries
1/2 cup red currants or golden raspberries
2 cups heavy cream
1 teaspoon vanilla extract
1 cup strawberries, hulled
1/2 teaspoon confectioners' sugar

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.

BERRY CHERRY SPONGE CAKE



Berry Cherry Sponge Cake image

Other than the fruit, the sugar content of this recipe is very low. You may use either fresh or frozen fruit. If you use frozen fruit, it does not need to be thawed. If you don't have a tart pan use a 9" round cake pan.

Provided by LARavenscroft

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

4 egg whites
4 egg yolks
1/2 cup Splenda sugar substitute
2 tablespoons lemon juice
1 teaspoon lemon peel, grated
1/8 teaspoon almond extract
1/2 cup potato starch (not potato flour)
1 teaspoon baking powder
8 ounces light cream cheese, softened
4 teaspoons Splenda sugar substitute
1 teaspoon vanilla
1 tablespoon milk
10 ounces sugar-free strawberry jam
1/2 cup cherries, chopped
1/2 cup blueberries
2 tablespoons water
2 tablespoons cornstarch
sugar-free chocolate syrup (optional)

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.

Nutrition Facts : Calories 212.2, Fat 9, SaturatedFat 5, Cholesterol 116.2, Sodium 196.4, Carbohydrate 33.8, Fiber 1.9, Sugar 16.1, Protein 6.9

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