Berry delicious: Celebrate summer with special sponge cake and sorbet recipes - The Dallas Morning News

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Fresh from the market, assorted berries are in season and they are exploding with the most beautiful colors and flavor. Strawberries, raspberries and blackberries are a classic trio that makes the most perfect summer and Fourth of July dessert. Try them in sponge cake or sorbet recipes this year.

Kristen Massad of Dallas, a pastry chef and graduate of the French Culinary Institute in New York, blogs at joyoliver.com.

Berries and Cream Layer Cake

Berries and Cream Layer Cake

A classic sponge cake is not only delicious to eat, but also fun to make. It is slightly different than a classic vanilla cake because of the meringue made out of egg whites that is folded into the batter to make the cake extra spongy. A traditional sponge cake is made in two parts, and dividing the egg yolks and egg whites keeps this cake light, airy and the perfect texture. The fluffy layers of this sponge cake pair perfectly with fresh whipped cream and season fresh fruit.

5 eggs

1 cup granulated sugar, divided use

1/4 cup milk

1/4 cup vegetable oil

1 tablespoon vanilla extract

1 cup cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Citrus Simple Syrup (recipe follows)

Whipped Cream (recipe follows)

1 cup each blueberries, blackberries, raspberries and sliced strawberries

Heat oven to 350 F and prepare (3) 8-inch cake pans with baking spray and line the bottom of each cake pan with parchment paper.

Separate the egg yolks and egg whites, placing the egg yolks in the mixing bowl and setting the egg whites aside.

In a mixing bowl with whisk attachment, combine egg yolks and 1/2 cup granulated sugar; whisk until combined and mixture becomes a pale yellow color and fluffy.

Slowly add milk, vegetable oil and vanilla extract until foamy.

On low speed, add in flour, baking powder and salt.

Pour this mixture into another bowl and set aside.

In a mixing bowl with whisk attachment, whisk egg whites until soft peaks form.

Slowly add in the remaining 1/2 cup granulated sugar to the egg whites and continue whisking until sugar is combined.

Fold the egg whites into the egg yolk mixture until fully combined.

Divide the cake batter into cake pans.

Bake for 12-14 minutes or until cake springs back at the touch.

Once the cake is baked and cooled, brush Citrus Simple Syrup on each layer of cake.

Place the first layer of cake on a cake plate, spread a layer of Whipped Cream and top with mixed berries.

Repeat with next two layers or cake, whipped cream and berries, and finish the top layer with a beautiful pile of mixed berries.

Serve immediately or refrigerate until ready to serve.

Citrus Simple Syrup: While the cake is baking, combine 1 cup granulated sugar, 1 cup water and 1 slice of orange peel in a small saucepan. Bring to a simmer for 3-4 minutes until the sugar is dissolved.Remove from the heat and allow the syrup to cool before using.

Whipped Cream: Add 2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract and 1 tablespoon orange zest in a mixing bowl with whisk attachment. Whisk until soft peaks form.

Strawberry Sorbet

Easy Homemade Strawberry Sorbet

This 5-ingredient sorbet is sweetened with simple syrup, lemon juice and a pinch of salt for an easy, delicious and dairy-free frozen dessert.

Sorbet is different than ice cream, sherbet or gelato. It’s a simple combination of fruit and sugar and it is naturally dairy-free. Seasonal fresh fruit is naturally sweet, so make sure that the amount of simple syrup balances the sweetness of the fruit you choose. Once the fruit and simple syrup are blended, churn sorbet in a traditional ice cream maker to produce a smooth and creamy sorbet that can be enjoyed by the scoop or in your favorite waffle cone.

2 1/2 pounds fresh strawberries, rinsed and sliced (approx. 6 cups)

1 1/2 cups granulated sugar

1 cup water

1/4 cup lemon juice

1/8 teaspoon salt

In a small saucepan, bring the granulated sugar and water to a simmer, stirring until the sugar is completely dissolved. Remove the syrup from the stove and allow it to cool to room temperature.

Rinse the strawberries and slice them in half. Place the strawberries, simple syrup, lemon juice and salt in a blender, blend on high speed until the ingredients are smooth and there are no fruit chunks remaining.

Following the directions of your ice cream maker, freeze the sorbet until it looks like soft serve ice cream (this will take approximately 30 minutes but the sorbet will still be very soft). Pour the sorbet into a freezer-safe container and freeze until firm (approximately 6-8 hours or overnight).

Scoop the sorbet into a bowl or a cone, garnish with fresh mint and serve!

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Berry delicious: Celebrate summer with special sponge cake and sorbet recipes - The Dallas Morning News
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