Spectacular Summer Berry Cake
Introduction
This recipe is a special treat--a must-try! Raspberries, strawberries, blackberries or blueberries will all work wonderfully.
Ingredients
6 eggs, separated and warmed to room temp (1 hour)
1 1/2 cup granulated sugar
1 1/2 cups white flour
1/2 teaspoon salt
1/3 cup fresh orange juice
zest from one orange
8 cups berries (raspberries used for nutritional info)
2 cups heavy cream, chilled
1/4 cup confectioners sugar
1/2 teaspoon vanilla extract
1 1/2 cup granulated sugar
1 1/2 cups white flour
1/2 teaspoon salt
1/3 cup fresh orange juice
zest from one orange
8 cups berries (raspberries used for nutritional info)
2 cups heavy cream, chilled
1/4 cup confectioners sugar
1/2 teaspoon vanilla extract
Directions
Take eggs out of refrigerator ahead of time and separate. An hour on the counter will bring them to room temp.
Turn the oven on to 350 degrees.
At high speed, beat egg whites until foamy. Beat in 1/2 cup of granulated sugar, two tablespoons at a time. Beat until soft peaks form. In another bowl, beat the egg yolks until they are very thick and lemon colored. Gradually beat in the remaining 3/4 cup of sugar. At a slow speed, add the flour and salt, orange juice and zest. Beat just until incorporated, about one minute. With a wire whisk, fold in the egg whites.
Pour into an UNgreased 10-inch tube pan (think angel food cake) and bake for 40 minutes. (Until the top springs back then gently pressed with fingertip.) Invert cake over the neck of a bottle and let cool completely for 1 hour.
With a spatula, gently loosen the cake from the pan and remove. Using toothpicks as markers if needed, split cake into three layers with serrated bread knife.
Meanwhile whip the cream with the confectioners sugar and vanilla extract. (I sometimes add a whipping cream stabilizer as well)
Place bottom layer of cake on serving plate. Spread on part of the cream and top with 1/3 of the berries. Repeat with next layers. Have plenty of berries for the top layer and in the center.
Refrigerate for an hour before serving.
Serves 16
Turn the oven on to 350 degrees.
At high speed, beat egg whites until foamy. Beat in 1/2 cup of granulated sugar, two tablespoons at a time. Beat until soft peaks form. In another bowl, beat the egg yolks until they are very thick and lemon colored. Gradually beat in the remaining 3/4 cup of sugar. At a slow speed, add the flour and salt, orange juice and zest. Beat just until incorporated, about one minute. With a wire whisk, fold in the egg whites.
Pour into an UNgreased 10-inch tube pan (think angel food cake) and bake for 40 minutes. (Until the top springs back then gently pressed with fingertip.) Invert cake over the neck of a bottle and let cool completely for 1 hour.
With a spatula, gently loosen the cake from the pan and remove. Using toothpicks as markers if needed, split cake into three layers with serrated bread knife.
Meanwhile whip the cream with the confectioners sugar and vanilla extract. (I sometimes add a whipping cream stabilizer as well)
Place bottom layer of cake on serving plate. Spread on part of the cream and top with 1/3 of the berries. Repeat with next layers. Have plenty of berries for the top layer and in the center.
Refrigerate for an hour before serving.
Serves 16
Number of Servings: 16
