Berry Cherry Sponge Cake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 egg whites
• 4 egg yolks
• 1/2 cup splenda sugar substitute
• 2 tablespoons lemon juice
• 1 teaspoon lemon peel, grated
• 1/8 teaspoon almond extract
• 1/2 cup potato starch (not potato flour)
• 1 teaspoon baking powder
• 8 ounces light cream cheese, softened
• 4 teaspoons splenda sugar substitute
• 1 teaspoon vanilla
• 1 tablespoon milk
• 10 ounces sugar-free strawberry jam
• 1/2 cup cherries, chopped
• 1/2 cup blueberries
• 2 tablespoons water
• 2 tablespoons cornstarch
• sugar-free chocolate syrup (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a small bowl, beat the egg whites until stiff.
• 3 in a separate bowl, beat egg yolks.
• 4 add splenda, lemon juice, lemon peel and almond extract and beat thoroughly.
• 5 stir in flour and baking powder.
• 6 beat until light yellow and smooth.
• 7 fold in beaten egg whites.
• 8 pour into an ungreased 10" tart pan.
• 9 bake 25 minutes.
• 10 invert pan to cool.
• 11 prepare fruit layer while cake is baking.
• 12 combine jam, cherries, and blueberries in a small saucepan.
• 13 cook over low heat until fruit breaks down, about 10 minutes.
• 14 combine water and cornstarch in a small bowl and whisk into fruit mixture and stir until thickened about 5 minutes.
• 15 allow to cool at room temperature.
• 16 for cheese layer, combine light cream cheese, splenda, vanilla, and milk in a small bowl and beat until smooth.
• 17 spread over cooled cake.
• 18 spread cooled fruit mixture over cheese layer.
• 19 drizzle chocolate syrup over individual servings if desired.