Orange Cloud Cakes With Boysenberry Sauce

Longsuffering, forbearing patience is to be the Christian’s reflection of the character of God. It is part of God’s character to be slow to anger and quick to be merciful. Part of the incomprehensibility of God in terms of my own relationship with Him is this: I cannot fathom how a holy God has been able to put up with me marring His creation to the degree I have for three score and five years. For me to live another day requires a continuation of God’s gracious patience with my sin… It becomes even more difficult to fathom when we see a sinless Being being more patient with sinful beings that sinful beings are with each other.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy, Grains		Cakes, Desserts	6	Servings

INGREDIENTS

2	c	Frozen Boysenberries, thawed
		Undrained
1	T	Sugar
		Solid Vegetable Shortening
1/4	c	Whole Wheat Flour
1/4	c	All-Purpose Flour
2	T	Sugar
1/2	t	Baking Powder
1/4	t	Baking Soda
1/8	t	Salt
1		Egg Yolk
2	T	Nonfat Milk
1 1/2	T	Vegetable Oil
1 1/2	t	Orange Peel, grated
1/2	t	Vanilla Extract
1/4		Vanilla Bean, split
3		Egg Whites
1 1/2	t	Powdered Sugar

INSTRUCTIONS

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 350Ã¸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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 140 Calories From Fat: 40 Total Fat: 4.5g Cholesterol: 30.1mg Sodium: 173.5mg Potassium: 113.8mg Carbohydrates: 21.4g Fiber: 2.6g Sugar: 10.9g Protein: 4g