• 4 cups assorted fresh berries
• 1 cup sugar
• 1 tbsp lemon juice
• 2 tsp cornstarch
• SPONGE CAKE:
• 1 ½ cups all-purpose flour
• 1 ? cups sugar, divided
• 2 tsp baking powder
• ½ tsp salt
• 4 eggs, separated
• ½ cup water
• ? cup vegetable oil
• CREAM FILLING:
• 1 (8 ounce) package cream cheese, softened
• ½ cup confectioners'' sugar
• 2 cups whipping cream, whipped

In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour.

Gently press berries; drain, reserving juice. Set berries aside.

In a large saucepan, combine cornstarch and reserved juice until smooth.

Bring to a boil; cook and stir for 1-2 min. or until thickened. Cool completely.

In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt.

Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth.

In another mixing bowl, beat egg whites on medium speed until soft peaks form.

Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an un-greased 9-in. spring form pan.

Bake at 325 degrees F for 30-38 min. or until cake springs back when lightly touched. Cool for 10 min.; remove from pan and cool on a wire rack.

In a mixing bowl, beat cream cheese and confectioners'' sugar until smooth.

Fold in whipped cream. Split cake into three layers; place one layer on a serving plate.

Spread with a third of the filling; top with a third of the berries and drizzle with ¼ cup berry syrup.

Refrigerate for at least 2 hours before serving.

by Pak101.com (few years ago!) / 847 views