Spectacular Summer Berry Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 eggs, separated and warmed to room temp (1 hour)1 1/2 cup granulated sugar1 1/2 cups white flour1/2 teaspoon salt1/3 cup fresh orange juicezest from one orange8 cups berries (raspberries used for nutritional info)2 cups heavy cream, chilled1/4 cup confectioners sugar1/2 teaspoon vanilla extract
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
Nutritional Info Amount Per Serving
- Calories: 275.2
- Total Fat: 13.3 g
- Cholesterol: 110.5 mg
- Sodium: 110.8 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 4.8 g
- Protein: 4.8 g
Member Reviews
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WOWEETOO
who cares..i personally would enjoy my piece sugar and all or cool whip if it has to be as for 24 pieces..just cut it in quarters and have a sugar fest once in a great while is not the end of the world..and yes i lost 273 pounds and i have maintained almost four years now..bring it on girl!!
- 6/16/13
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AGRAMMIE1
I just find it impossible to believe you can cut a 10 inch cake this unstable into 24 pieces with any type of accuracy to even hope to get a trustworthy or precise calorie count. We are supposed to be counting our calories. And as with CATCHPSU was the sugar included in the calorie count - 6/16/13
Reply from SISSYFEB48 (7/17/13)
Sorry about the missing granulated sugar. I have now added it. It was included in the nutritional count. I have also adjusted the servings to 16 just to make it easier to cut.
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LADYSTARWIND
One way around the *very*thin*24 slices*...cut the cake in two horizontally....and simply make two separate pieces (unlayered...) that get cut in 12 pieces each. That's the only way I can figure out how to keep it stable, (short of Freezing the Cake, and finishing prep right as you serve) ! - 6/16/13
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CD13880342
I'd rather bake a loaf shaped cake, cut into slices and top with berries and whipped cream. Not as spectacular for presentation, but a whole lot easier, and the eating would be just as good....maybe better because I could more accurately do portion control....so I wouldn't have guilt nagging at me. - 6/16/13