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Orange Cloud Cakes with Boysenberry Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Desserts
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BOYSENBERRY SAUCE-----
2 cups Frozen Boysenberries -- thawed
undrained
1 tablespoon Sugar
-----CAKES-----
Solid Vegetable Shortening
1/4 cup Whole Wheat Flour
1/4 cup All-Purpose Flour
2 tablespoons Sugar
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1 Egg Yolk
2 tablespoons Nonfat Milk
1 1/2 tablespoons Vegetable Oil
1 1/2 teaspoons Orange Peel -- grated
1/2 teaspoon Vanilla Extract
1/4 Vanilla Bean -- split
3 Egg Whites
1 1/2 teaspoons Powdered Sugar
Combine Boysenberries and sugar in a food processor. Process until pureed.
Strain to remove seeds. (Can be prepared up to 3 days ahead; chill.)
Preheat oven to 350øF. Grease 6 2/3 cup custard cups or souffle dishes with
vegetable shortening. Sift both flours, sugar, baking powder, baking soda nd
salt into a medium bowl. Whisk egg yolk, milk, vegetable oil, orange peel and
vanilla extract in a small bowl to blend. Scrape seeds from vanilla bean into
egg yolk mixture. Add to dry ingredients and mix until just combined. Using
an electric mixer, beat egg whites with powdered sugar until stiff but not
dry. Fold into batter. Divide batter among prepared cups. Bake until golden
brown and when toothpick inserted in center comes out clean, about 20
minutes. Cool on rack. (Can be prepared up to 4 hours ahead.)
Using a small knife, cut between cakes and cups to loosen. Transfer cakes to
plates. Serve with sauce.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone
IV - Stinson Beach, CA
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