Light-as-a-cloud cake finishes an Easter meal with style and lots of fresh fruit. Vary the fruit - try raspberries, peaches, plums, mangoes, pineapple or star fruit — as the seasons change.
- Portion size 12 servings
Ingredients
Fruit Topping:
Orange Cream:
Method
Into bowl, sift flour with 3/4 cup (175 mL) of the sugar; sift again into second bowl and set aside. In large bowl, beat egg whites until foamy. Add lemon juice, cream of tartar and salt ; beat until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Sift flour mixture over top, one-quarter at a time, gently folding in after each addition until blended. Fold in orange rind and vanilla.
Pour into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air pockets; smooth top. Bake in centre of 350°F (180°C) oven for 40 to 45 minutes or until top springs back when lightly touched.
Invert pan; leat stan on legs attached to pan, or set on bottle or funnel, until completely cool. Transfer to serving platter. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 1 month.)
Fruit Topping: In bowl, gently toss together strawberries, blueberries, kiwifruit and sugar; let stand for 15 minutes.
Orange Cream: Whip cream with liqueur and icing sugar; spread over cake, spilling some over top.
Nutritional facts <b>Per serving:</b> about
- Sodium 163 mg
- Protein 5 g
- Calories 336.0
- Total fat 14 g
- Cholesterol 51 mg
- Saturated fat 9 g
- Total carbohydrate 46 g
%RDI
- Iron 7.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 16.0
- Vitamin C 53.0
