Berry Cherry Sponge Cake

• 4 egg whites
• 4 egg yolks
• 12 cup Splenda sugar substitute
• 2 tablespoons lemon juice
• 1 teaspoon lemon peel, grated
• 18 teaspoon almond extract
• 12 cup potato starch (not potato flour)
• 1 teaspoon baking powder
• 8 ounces light cream cheese, softened
• 4 teaspoons Splenda sugar substitute
• 1 teaspoon vanilla
• 1 tablespoon milk
• 10 ounces sugar-free strawberry jam
• 12 cup cherries, chopped
• 12 cup blueberries
• 2 tablespoons water
• 2 tablespoons cornstarch
• sugar-free chocolate syrup (optional)

1. Preheat oven to 350 degrees.
2. In a small bowl, beat the egg whites until stiff.
3. In a separate bowl, beat egg yolks.
4. Add Splenda, lemon juice, lemon peel and almond extract and beat thoroughly.
5. Stir in flour and baking powder.
6. Beat until light yellow and smooth.
7. Fold in beaten egg whites.
8. Pour into an ungreased 10" tart pan.
9. Bake 25 minutes.
10. Invert pan to cool.
11. Prepare fruit layer while cake is baking.
12. Combine jam, cherries, and blueberries in a small saucepan.
13. Cook over low heat until fruit breaks down, about 10 minutes.
14. Combine water and cornstarch in a small bowl and whisk into fruit mixture and stir until thickened about 5 minutes.
15. Allow to cool at room temperature.
16. For cheese layer, combine light cream cheese, Splenda, vanilla, and milk in a small bowl and beat until smooth.
17. Spread over cooled cake.
18. Spread cooled fruit mixture over cheese layer.
19. Drizzle chocolate syrup over individual servings if desired.

egg whites, egg yolks, splenda sugar substitute, lemon juice, lemon peel, almond, potato starch, baking powder, light cream cheese, splenda sugar substitute, vanilla, milk, sugar, cherries, blueberries, water, cornstarch, sugar

Taken from www.food.com/recipe/berry-cherry-sponge-cake-317896 (may not work)