Berry Sponge Cakes Food

MARY BERRY'S EASY VICTORIA SANDWICH

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
• Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
• Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
• Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
• To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

BERRY CHERRY SPONGE CAKE

Steps:

• 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.