Blueberry Citrus Sponge Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Blueberry Citrus Sponge Cake

Blueberry Citrus Sponge Cake
Photography by Jodi Pudge

This recipe makes 12 servings

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Nutritional Info
Per serving: about -
cal 244244 cal
pro 4 g4g pro
total fat 9 g9g total fat
sat. fat 1 g1g sat. fat
carb 37 g37g carb
fibre 1 g1g fibre
chol 0 mg0mg chol
sodium 135 mg135mg sodium
% RDI: -
calcium 33 calcium
iron 1010 iron
vit C 1313 vit C
folate 1010 folate

More great recipes from this menu:

  • Preparation time: 20 minutes
  • Cook time : 40 minutes
  • Total time : PT60M

Serve this light dessert with berries and, if desired, whipped cream.

Ingredients

  • 2 cups sifted cake and pastry flour 2 cups sifted cake and pastry flour
  • 2/3 cup granulated sugar 2/3 cup granulated sugar
  • 2 tsp baking powder 2 tsp baking powder
  • 1/4 tsp salt 1/4 tsp salt
  • 1/2 cup vegetable oil 1/2 cup vegetable oil
  • 1 tbsp grated orange rind 1 tbsp grated orange rind
  • 1/3 cup orange juice 1/3 cup orange juice
  • 2 tsp grated lemon rind 2 tsp grated lemon rind
  • 2 tbsp lemon juice 2 tbsp lemon juice
  • 2 tsp vanilla 2 tsp vanilla
  • 8 egg whites 8 egg whites
  • 3 tbsp icing sugar 3 tbsp icing sugar
  • 2 cups blueberries 2 cups blueberries
  • Glaze:
  • 1/4 cup granulated sugar 1/4 cup granulated sugar
  • 1/4 cup orange juice 1/4 cup orange juice

Preparation

In 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.

Source : Easy and Healthy Summer Meals 2009

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