3rd Place Come for Dessert Recipe Contest - 2015
Summer Berry Surprise
| 8 eggs, separated |
| 4 cups flour |
| 2 cups sugar |
| ½ cup vegetable oil |
| 2 cups milk |
| 1 teaspoon Almond Extract |
| 1 Tablespoon Baking Powder |
| 1 teaspoon Salt |
|
Zest of two lemons
|
| 1 tablespoon lemon juice |
|
3 cups of mixed berries of choice:
Blueberries, red raspberries, blackberries, etc., cut up
|
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Adjust oven rack to center position; preheat to 325°.
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Wash/dry two 10" OR three 9" round cake pans to
ensure grease free sides, then grease pan bottom;
cut wax paper to fit bottom - don't grease top of paper.
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Beat egg whites until very stiff peaks form.
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Mix remaining ingredients together (except berries) until
well blended; fold in beaten egg whites.
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Pour some batter onto each cake pan, covering bottom.
Sprinkle on some berries (drain, if necessary);
pour on remaining batter; sprinkle on rest of berries.
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Swirl to marble, if desired.
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Bake for 40 - 60 min., depending on pan size or until center
is set and pick comes out clean.
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Cool, inverted on a raised cooling rack.
| 12 oz. container whipped cream cheese |
| 1 teaspoon Vanilla extract |
| ⅔ cup sugar |
| 2 teaspoons lemon juice |
| Zest of one lemon |
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Mix all ingredients together.
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Spread between cake layers.
| 2 pints Heavy Whipping Cream* |
| 7 Tablespoons sugar |
| 1 Tablespoon Raspberry extract or lemon juice |
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Add coloring to whipping cream, if desired.
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Whip cream until stiff and spreadable but not too
much or icing will look rough.
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Frost sides and top of cake - pipe on a border, if desired,
and garnish with your choice of berries.
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Serve chilled.
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*If you can find Whip-it, a whipped cream stabilizer, add
this and the icing will hold up really well.
