Tunnel Of Summer Fruit Sponge Cake

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1 1/2 cups sifted cake flour

1/4 teaspoon baking powder

12 large egg yolks, at room temperature

1 cup granulated sugar

2/3 cup (5 1/3 ounces) orange juice, at room temperature


1 1/2 cups fresh raspberries

1/2 cup fresh blueberries

2 to 3 small fresh ripe apricots, sliced, pitted and diced (to yield 3/4 cup)

2 tablespoons chopped fresh mint

2 cups whipping cream

3 tablespoons sugar

1 teaspoon vanilla

1 tablespoon finely grated orange zest


1/4 cup fresh blueberries

1/4 cup fresh raspberries

Sprigs of fresh mint

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