1Â½ cups sifted cake flour
2 cups sugar
14 egg whites at room temperature
1 teaspoon cream of tartar
1 teaspoons vanilla extract
2 teaspoons lemon extract
1 tablespoon lemon juice
1 recipe Fresh Blackberry GlacÃ©
Fresh berries – optional
Non-fat whipped topping – optional
Preheat oven to 300 F. Sift flour into a dry mixing bowl. Sift sugar into a separate bowl and set both aside.
Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla, lemon extract and juice.
When all has been incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top. Bake for approximately 1 hour until cake is pale creamy brown color and top springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan. When cool, remove cake from pan slice into 14 pieces and serve with Fresh Blackberry Sauce and fresh berries if desired.
Yield: 14 servings at approximately 258 calories; 0.1 gram total fat; 0 milligrams cholesterol; 59.7 grams carbohydrate; 0.2gram dietary fiber; 5.5 grams protein; 71 milligrams
Fresh Blackberry GlacÃ©
1. Place berries and water in food processor or blender and purÃ©e until very smooth. Strain purÃ©e into a bowl, stirring and pressing gently through strainer to remove seeds and help drain.
2. Pour berry purÃ©e into small saucepan. Whisk sugar and cornstarch into purÃ©e and bring to gentle boil over medium high, stirring constantly. Reduce heat to medium, stir in liqueur and continue to cook 30 to 60 until thickened and clear. Remove from heat and allow to cool at room temperature 15 to 20 minutes; cover and chill until ready to use. Sauce can be kept covered in the refrigerator up to 2 weeks.