BERRY SPONGE CAKE

CAKE
• 2/3 cup flour
• � tsp. Salt
• 4 Eggs, yolks and whites separated (room temperature)
• 2/3 cup sugar
• 2 tsp. Each Lemon juice and cold water
• 2 tsp. each Orange, lemon and lime zest. Finely grated

CREAM
• 1 � cups whipping cream 35%
• � cup sugar
• 1 tsp. Vanilla
• 250 g Mascarpone cheese

GARNISH
• 1 � cups of each Strawberries-quartered, raspberries and blueberries

Preheat oven to 375o In a bowl, sift the flour and salt. Set aside.

In another bowl, use an electric mixer to beat the egg yolks until they turn pale, Gradually add sugar, beating the mixture thoroughly as you go.

Add lemon juice, water and half of the citrus zests.

In another bowl, use an electric mixer to beat the egg whites until stiff peaks form Incorporate the reserved mixture by carefully mixing with a spatula. Pour the mixture into three non-greased 8 in. cake pan.

Bake on the lower rack for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool upside down on a rack. To remove from pan, slide a knife blade around the edge of the cake and carefully remove from pan. Set aside.

CREAM

In a large bowl - glass or metal, use an electric mixer to ship the cream, sugar and vanilla until the mixture doubles in volume and becomes light and airy. Add Mascarpone cheese and remaining citrus zests. Mix carefully with a spatula.

ASSEMBLY

Place one of the cakes on a cake plate. Spread 1/3 of the cream mixture followed by 1/3 of the berries over the cake. Cover with second cake. Repeat process and cover with third cake. Top with remaining cream mixture and berries.

8 - 10 servings.