Sponge Cake with Berries and Cream

• Preheat the oven to 350 degrees
• Prepare two 9-inch round, 2-inches deep cake pans by greasing, papering, greasing again, and flouring the pans in a standard fashion.
• Separate the eggs carefully, making sure no yolk gets into the whites. (I like to crack the eggs and pour the egg into my cupped fingers on one hand, then toss the yolk back and forth between my hands until the egg whites drop below into a waiting bowl.)
• Using a whisk attachment for a stand mixer, start beating the warmed egg yolks in the mixing bowl, and gradually add 1 cup of the sugar, beating for several minutes until the mixture is thick, pale yellow, and forms a ribbon. Beat in the vanilla
• Using a clean whisk attachment and a clean second bowl, beat the egg whites starting at low speed to break them up, then increasing to high until they foam. Add the salt and continue whisking to soft peaks. Sprinkle in the remaining ½ cup sugar, grains at a time – until the whites are stiff and glossy.
• Finishing the batter: Working quickly to prevent the batter from deflating, add one-third of the egg whites into the egg yolk mixture and, using a large rubber spatula, gently fold the whites into the mixture. Add another third of the whites and sift ½ of the flour on top. Delicately fold them into the batter, and when almost blended, repeat the sequence with the remaining egg whites and the remaining flour. When you have almost blended the last of each, fold in the tepid melted butter. Do not over-mix, or you will deflate the batter. Place the batter into the prepared cake pan and bake for approximately 25 minutes. The cakes are done if they begin to pull away from the sides of the pan or when a cake tester comes out clean. Do not overbake.
• Immediately out of the oven, run a small sharp knife around the edges of the pan to release any cake which might be clinging to the side, and then invert it onto a wire cooling rack, tap the sides and the top, and lift the pan. If the paper has stayed on top of the cake, carefully remove it. Allow the cakes to cool to room temperature. Wrap with plastic wrap and refrigerate until you are ready to assemble your finished cake. (Freeze the cakes if you plan to use it more than two days from baking.)

Prepare the berries

• Clean and slice the strawberries. Add ½ cup of sugar and toss. Refrigerate for at least two hours. (You can also use peeled, cored and sliced peaches using the same amount of sugar.)
• pick through the blueberries to remove stems and leaves.

Whip the cream

• Put the cream, vanilla, and sugar into the bowl of a stand-up mixer with a whisk attachment. Beat the cream on medium heat until soft peaks. Do not overbeat.

To assemble

• Using one 9-inch layer of sponge cake: The cake layer must be sliced in half – creating two layers. This can be tricky – so you want to move slowly. A large, serrated knife is best. Start slicing through the cake as you turn it, working the knife evenly around it, and using the knife – as a knife – meaning – let it saw – don’t just push. Once the knife can pass through to the other side of the cake, you lift the second layer and place them both – cut side up. If they are not perfect, do not worry. These imperfections are not noticeable after assembly.
• Place one cake layer on a cake plate or 10-inch cardboard round. Using a slotted spoon, evenly place ½ of the strawberries onto the cake layer. Pour ½ of the strawberry juice around the layer as evenly as possible. Add ½ of the blueberries. Add ½ of the whipped cream and smooth out over the berries.
• Place the second layer over the cream and berries, and repeat with the remaining strawberries, juice, blueberries, and cream. Refrigerate until ready to serve.
• This cake is best made several hours or even one day ahead, giving the cake time to drink in the juice.