Blueberry Citrus Sponge Cake
Blueberry Citrus Sponge Cake
Photography by Jodi Pudge
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 244 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 37 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 135 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 10 |
| vit C | 13 |
| folate | 10 |
- Preparation time: 20 minutes
- Cook time : 40 minutes
- Total time : PT60M
- Portion size: 12
Serve this light dessert with berries and, if desired, whipped cream.
Ingredients
- 2 cups 2cupssifted cake and pastry flour
- 2/3 cup 2/3cupgranulated sugar
- 2 tsp 2tspbaking powder
- 1/4 tsp 1/4tspsalt
- 1/2 cup 1/2cupvegetable oil
- 1 tbsp 1tbspgrated orange rind
- 1/3 cup 1/3cuporange juice
- 2 tsp 2tspgrated lemon rind
- 2 tbsp 2tbsplemon juice
- 2 tsp 2tspvanilla
- 8 8egg whiteegg whites
- 3 tbsp 3tbspicing sugar
- 2 cups 2cupsblueberryblueberries Glaze:
- 1/4 cup 1/4cupgranulated sugar
- 1/4 cup 1/4cuporange 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
