Ingredients
1/4 c corn starch
1 Tbs. unsweetened cocoa powder
2 Tbs. chopped candied ginger
2 eggs, at room temperature 2 egg yolks, at room temperature
1/2 cup, plus 2 Tbs. granulated sugar
1 Tbs. red food coloring
1 tsp. vanilla extract
‘/a tsp. salt 1 ~kg.(8 02.1 cream cheese, at room
temperature
2Tbs. confectioners’ sugar Ibar (4 02.1white chocolate, melted
2 cups whipped topping
% cup seedless strawberry jam
1Tbs. berry liqueur, like Chambord
1 lemon, zested and juiced
1 pint fresh blueberries 1cup sliced fresh strawberries
Preparation
aHeat oven to 350°F. Lightly coat 9" x 13"baking pan with cooking spray. In bowl, whisk together cake flour, cornstarch, cocoa powder and candiedginger. In separate bowl, using [ electric mixer On medium beat eggs, egg yolks, granulated sugar, red food coloring, vanilla extract and salt 2 min., or until light and fluffy. Reduce speed to low. Add flour mixture in 2 additions; mix just until incor- porated. Pour batter into prepared pan, ~~k~ 15 min,, or until toothpick inserted in center of cake comes out dean. Let cake cool 10 min. in pan. Invert cake onto wire cooling rack and let cool completely. Horizontally slice e in+-three 4" x 9"layers. –~
