Serve this light dessert with berries and, if desired, whipped cream.
- Portion size 12 servings
- Credits : Easy and Healthy Summer Meals 2009
MethodIn large bowl, whisk together cake-and-pastry flour, granulated sugar, baking powder and salt.
In separate bowl, whisk together oil, orange rind and juice, lemon rind and juice, and vanilla; beat into dry ingredients until smooth and thick.
In another bowl, beat egg whites until foamy; beat in icing sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold one-third into batter; fold in remaining whites. Fold in blueberries.
Scrape into greased and flour-dusted 10-inch (3 L) Bundt or tube cake pan. Swirl knife through batter to remove air bubbles.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack for 30 minutes.
Glaze: Meanwhile, in small saucepan, bring sugar and juice to boil, stirring; boil for 1 minute. Let cool.
Loosen cake from edges of pan. Invert onto rack; brush with glaze. Let cool.
Nutritional facts Per serving: about
- Sodium 135 mg
- Protein 4 g
- Calories 244.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 37 g
- Iron 10.0
- Folate 10.0
- Calcium 3.0
- Vitamin C 13.0