Blueberry Citrus Sponge Cake
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Serve this light dessert with berries and, if desired, whipped cream.
Servings: 12
Ingredients:
Blueberry Citrus Sponge Cake
Photography by Jodi Pudge
| 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% |
Suggested Recipes
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2 cups (500 mL) sifted cake-and-pastry flour
2/3 cup (150 mL) granulated sugar
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) vegetable oil
1 tbsp (15 mL) grated orange rind
1/3 cup (75 mL) orange juice
2 tsp (10 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
2 tsp (10 mL) vanilla
8 egg whites
3 tbsp (45 mL) icing sugar
2 cups (500 mL) blueberries
Glaze:
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) 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.
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.
Additional Information
Tags:
Cakes; Grains; Sugar/Sweets; Fruits; Eggs; Bake; Entertaining;
Source
Easy and Healthy Summer Meals 2009
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