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1
In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate
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2
for 1 hour. Gently press berries; drain, reserving juice. Set berries
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3
aside. In a large saucepan, combine cornstarch and reserved juice until
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4
smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
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5
Cool completely.
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6
In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and
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7
salt. Whisk egg yolks, water and oil; add to dry ingredients, beating
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8
until smooth. In another mixing bowl, beat egg whites on medium speed
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9
until soft peaks form. Gradually add remaining sugar, beating on high
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10
until stiff peaks form; fold into batter. Spread into an ungreased 9-in.
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11
springform pan. Bake at 325 degrees F for 30-38 minutes or until cake
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12
springs back when lightly touched. Cool for 10 minutes; remove from pan
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13
and cool on a wire rack.
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14
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth.
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15
Fold in whipped cream. Split cake into three layers; place one layer on a
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16
serving plate. Spread with a third of the filling; top with a third of the
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17
berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2
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18
hours before serving.
