| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs, Vegetables |
Jewish |
Fruit, Cobblers, And |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 3 |
tb |
Margarine; softened |
| 1/2 |
c |
Low-fat sour cream |
| 1/2 |
ts |
Grated orange rind |
| 1 |
|
Egg |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Yellow cornmeal |
| 1/4 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 3 |
|
Egg whites; at room temperature |
| 1/4 |
c |
Sugar; additional |
| 2 |
c |
Blueberries |
|
|
Vegetable cooking spray |
| 1 |
tb |
Margarine |
| 1/2 |
c |
Sifted powdered sugar |
| 1 |
tb |
Water |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
GLAZE
OVEN: 350 Coat a 9- inch cake pan with vegetable cooking spray.
Combine 1/2 cup granulated sugar and 3 tablespoons margarine in a large
bowl; beat at medium speed of a mixer until light and fluffy (about 5
minutes).
Add sour cream, orange rind, and egg, and beat until well-blended.
Combine flour, cornmeal, baking soda, and salt; add to sour cream mixture,
beating just until the dry ingredients are moistened.
Beat egg whites until foamy.
Gradually add the remaining 1/4 cup of granulated sugar, 1 tablespoon at a
time, beating until stiff peaks form. Gently fold the egg white mixture
into the sour cream mixture, and fold in the blueberries.
Spoon the batter into prepared pan.
Bake for 40 minutes or until the cake springs back when lightly touched in
center.
Let cool in pan for 15 minutes on a wire rack.
GLAZE: Place 1 tablespoon of margarine in a small saucepan, and cook over
medium heat until browned. Remove from heat, and let cool slightly.
Stir in powdered sugar, water, and vanilla, and drizzle over the cake.
Recipe By : Cooking Light Magazine September 1995 Page 138
Posted to JEWISH-FOOD digest V96 #042
Date: Sun, 29 Sep 1996 17:53:59 -0700
From: ellyn salkin <seaco@ix.netcom.com>
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