Orange Cake with Fresh Berries

Yield: 8 servings (serving size: 1 cake slice, 2 tablespoons raspberries, and 2 tablespoons blueberries)

I would do a berry compote to make this even better...enjoy

Ingredients

1 cup sifted cake flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon olive oil
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon orange-flower water
2 large egg yolks
6 large egg whites
1/4 teaspoon cream of tartar
1 tablespoon powdered sugar
1 cup blueberries
1 cup raspberries

Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well. Add rind and next 5 ingredients (through egg yolks); beat at medium speed until smooth. Beat egg whites and cream of tartar until stiff peaks form. Gently stir one-fourth of egg whites into batter; fold in remaining egg whites. Pour mixture into a 10-inch tube pan with removable bottom. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Let cool on rack 5 minutes in pan. Remove from pan; cool completely. Dust with powdered sugar. Serve with berries.


Amount per serving
Calories: 176
Calories from fat: 25%
Fat: 4.8g
Saturated fat: 0.9g
Monounsaturated fat: 3g
Polyunsaturated fat: 0.7g
Protein: 4.8g
Carbohydrate: 28.7g
Fiber: 1.7g
Cholesterol: 51mg
Iron: 1.3mg
Sodium: 178mg
Calcium: 50mg