Spring Celebration Cake

By The Canadian Living Test Kitchen

91 people added this to their Recipe Box

Rate this recipe »

This recipe makes 12 portions servings

Nutritional Info
Per serving: about	-
cal	336336 cal
pro	5 g5g pro
total fat	14 g14g total fat
sat. fat	9 g9g sat. fat
carb	46 g46g carb
fibre	2 g2g fibre
chol	51 mg51mg chol
sodium	163 mg163mg sodium
% RDI:	-
calcium	44 calcium
iron	77 iron
vit A	1616 vit A
vit C	5353 vit C
folate	1212 folate

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.

Ingredients

1-1/4 cup sifted cake and pastry flour 1-1/4 1-1/4cup cupsifted cake and pastry flour
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
1-1/2 cups egg whites , (about 11)1-1/2 1-1/2cups cupsegg whiteegg whites, (about 11)
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 tsp cream of tartar 1 1tsp tspcream of tartar
1/2 tsp salt 1/2 1/2tsp tspsalt
2 tbsp grated orange rind 2 2tbsp tbspgrated orange rind
2 tsp vanilla 2 2tsp tspvanilla
Fruit Topping
2 cups halved strawberries 2 2cups cupshalved strawberrystrawberries
1 cup blueberries 1 1cup cupblueberryblueberries
3 peeled and thinly sliced kiwifruit 3 3peeled and thinly sliced kiwifruit
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
Orange Cream
2 cups` whipping cream 2 2cups` cups`whipping cream
1/4 cup orange flavoured liqueur 1/4 1/4cup cuporange flavoured liqueur
1 tbsp icing sugar 1 1tbsp tbspicing sugar

Preparation

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.

Additional information :

Substituyion
Orange Juice Cream: Substitute orange juice concentrate for the liqueur in the Orange Cream.