Sponge Cake with Blackberry Topping

This recipe puts the blackberries grown in our Sacramento Delta Levee areas to good use. It’s a great summertime dessert. You can also substitute fresh blueberries for our local berries.

Click on photo for recipe

Ingredients

SPONGE CAKE:

• 6 eggs, separated
• 1-1/2 cups sugar
• 3/4 cup orange juice
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon cream of tartar

BLACKBERRY TOPPING:

• 1/2 cup sugar
• 2 teaspoons cornstarch
• 1 tablespoon grated orange peel
• 1/2 cup orange juice
• 2 cups fresh Blackberries (or blueberries)

SOUR CREAM TOPPING:

• 2 cups (16 ounces) sour cream
• 1 tablespoon confectioners’ sugar
• 1 teaspoon vanilla extract
• grated orange peel, optional

Directions

• Let eggs stand at room temperature for 30 minutes. Sift flour and baking powder; set aside.
• In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in orange juice. Add dry ingredients to yolk mixture until well blended
• In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
• Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake at 325° for 50-55 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.
• For blackberry topping, in a large saucepan, combine the sugar, cornstarch and orange peel. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in blackberries (or blueberries).
• For sour cream topping, in a large bowl, combine the sour cream, confectioners’ sugar and vanilla.
• Run a knife around side and center tube of pan. Remove cake to a serving plate; cut into slices. Serve with warm blackberry topping and the sour cream topping. Garnish with orange peel if desired.
• Yield: 12-16 servings.

Click on Blueberry version photo for recipe