Berry Cherry Sponge Cake
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
-
Cake
- 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
-
Cheese Layer
- 8 ounces light cream cheese, softened
- 4 teaspoons Splenda sugar substitute
- 1 teaspoon vanilla
- 1 tablespoon milk
-
Fruit Layer
- 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)
directions
- 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.
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Reviews
-
WHAT A WONDERFUL CAKE, & a great recipe that I followed almost to the end ~ Instead of the sugar-free chocolate syrup, I used some homemade chocolate syrup & was sinfully pleased with the results! Thanks for a great taste treat! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]
RECIPE SUBMITTED BY
LARavenscroft
United States