| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy, Grains | Cakes, Desserts | 6 | Servings | |
INGREDIENTS
| 2 | c | Frozen Boysenberries; thawed |
| Undrained | ||
| 1 | tb | Sugar |
| Solid Vegetable Shortening | ||
| 1/4 | c | Whole Wheat Flour |
| 1/4 | c | All-Purpose Flour |
| 2 | tb | Sugar |
| 1/2 | ts | Baking Powder |
| 1/4 | ts | Baking Soda |
| 1/8 | ts | Salt |
| 1 | Egg Yolk | |
| 2 | tb | Nonfat Milk |
| 1 1/2 | tb | Vegetable Oil |
| 1 1/2 | ts | Orange Peel; grated |
| 1/2 | ts | Vanilla Extract |
| 1/4 | Vanilla Bean; split | |
| 3 | Egg Whites | |
| 1 1/2 | ts | Powdered Sugar |
INSTRUCTIONS
BOYSENBERRY SAUCE CAKES 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 350°F. 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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