Summer Berry Sponge Cake with Creme en Glace

Chris Van Hoorelbeke with Crazy Moose Casino

Ingredients

1 pint Blueberries
1 pint black or Marion berries
1 pint Strawberries
½ pint raspberries
½ cup sugar
1 oz. Grand Mariner
Mix all together, Chill for at least one hour

Sponge Cake
½ cup milk
2 tsp. plus 2Tbsp. Butter
8 Large Eggs
1 ¼ cup sugar
1 cup flour
1 tsp. baking powder
1/8 tsp salt
1 tsp vanilla extract 

 

Directions

Preheat oven to 350 degrees. In small saucepan, warm milk and 2 tsp. butter on med. Low heat. With electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on med-high speed until mix is pale yellow and tripled in volume. About 8 min. With the mixer on low speed, beat the milk mix. Sift the flour, baking powder and salt into a small mixing bowl. Add half the flour mix to egg mix and blend until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12 inch baking pan with the remaining butter. Sprinkle evenly with the remaining sugar. Pour batter into pan, spreading evenly. Bake until the cake springs back when touched, about 15 mins. Cool for about 2 mins. Then gently flip it out onto a large sheet of parchment paper let cool completely.

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