| 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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