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3rd Place Come for Dessert Recipe Contest - 2015

Lynette Shenk - Page County Fair
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images/Summer Berry Surprise Graphic

Summer Berry Surprise

Cake Ingredients

8 eggs, separated
4 cups flour
2 cups sugar
½ cup vegetable oil
2 cups milk
1 teaspoon Almond Extract
1 Tablespoon Baking Powder
1 teaspoon Salt
Zest of two lemons
1 tablespoon lemon juice
3 cups of mixed berries of choice: Blueberries, red raspberries, blackberries, etc., cut up

  • Adjust oven rack to center position; preheat to 325°.
  • Wash/dry two 10" OR three 9" round cake pans to ensure grease free sides, then grease pan bottom; cut wax paper to fit bottom - don't grease top of paper.
  • Beat egg whites until very stiff peaks form.
  • Mix remaining ingredients together (except berries) until well blended; fold in beaten egg whites.
  • Pour some batter onto each cake pan, covering bottom. Sprinkle on some berries (drain, if necessary); pour on remaining batter; sprinkle on rest of berries.
  • Swirl to marble, if desired.
  • Bake for 40 - 60 min., depending on pan size or until center is set and pick comes out clean.
  • Cool, inverted on a raised cooling rack.

12 oz. container whipped cream cheese
1 teaspoon Vanilla extract
⅔ cup sugar
2 teaspoons lemon juice
Zest of one lemon

  • Mix all ingredients together.
  • Spread between cake layers.

2 pints Heavy Whipping Cream*
7 Tablespoons sugar
1 Tablespoon Raspberry extract or lemon juice

  • Add coloring to whipping cream, if desired.
  • Whip cream until stiff and spreadable but not too much or icing will look rough.
  • Frost sides and top of cake - pipe on a border, if desired, and garnish with your choice of berries.
  • Serve chilled.
  • *If you can find Whip-it, a whipped cream stabilizer, add this and the icing will hold up really well.