Delicious, elegant, and loved and devoured by all. The frosting is creamy and has a kick from the cream cheese, the sponge cake amazingly moist and springy, and the fresh fruit lends itself it a gorgeous presentation. A few pointers: 1) Don't use a springboard pan. First, I doubt it will cook thoroughly, and it would make cutting into thirds a hassle. Instead, use two round 9" cake pans, and put 1/3 of batter into one, and 2/3 into the other (approximately). Use the 1/3 cake as the base layer, and cut the other one in half. Wallah! 3 easy layers. I cooked them together for about 35 minutes at 325 degrees. 2) Don't hurt your berries trying to squeeze out the juice. The juice sauce isn't *that* important, and a little pressing will suffice. Most of the sauce is the sugar you add to it anyways. 3) Don't get a single drop of egg yolk in your egg whites or else it will make beating them to soft peaks nearly impossible. 4) To created great whipped cream, leave a glass or metal bowl and your beaters in the freezer. It's a tip my mom taught me after years of making whipped cream for strawbwerry shortcake. Also, I added perhaps a 1/4 cup sugar to sweeten the whipped cream. I didn't pour the sauce between layers - only on top. Also, you have tons of whipped filling, so use it generously between the layers. I used blueberries and strawberries for a patriotic Independence Day cake. Give it a try - it really does taste and look very gourmet.
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