Spectacular Summer Berry Cake

Spectacular Summer Berry Cake

4.2 of 5 (24)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Spectacular Summer Berry Cake calories by ingredient


This recipe is a special treat--a must-try! Raspberries, strawberries, blackberries or blueberries will all work wonderfully. This recipe is a special treat--a must-try! Raspberries, strawberries, blackberries or blueberries will all work wonderfully.
Number of Servings: 16


    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


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

Member Ratings For This Recipe

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    8 of 9 people found this review helpful
    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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    5 of 5 people found this review helpful
    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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    3 of 4 people found this review helpful
    I like desserts like this, but lets be honest, NO ONE is going to make 24 servings out of this dessert. So I think the 184 calories a serving is very misleading and unrealistic. I see from what others are saying, I'm not alone. Let's be realistic Sparkrecipes. - 6/17/13

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    3 of 4 people found this review helpful
    The recipe calls for granulated sugar yet it's not in the ingredient list. Does the calorie count also ignore the sugar? - 6/16/13

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    1 of 1 people found this review helpful
    So tasty! - 12/27/18