Recipe by Cooking Light May 1997

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Yield:
8 servings (serving size: 1 cake slice and 1/4 cup of fruit mixture)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Combine first 4 ingredients in a large bowl; stir well. Add oil, lemon rind, lemon juice, vanilla, and egg yolks; beat mixture at medium speed of a mixer until smooth. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form using clean, dry beaters. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly; break air pockets by cutting through batter with a knife. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Invert pan; let cool for 40 minutes.

  • Combine berries, brandy, and 1 teaspoon granulated sugar in a medium bowl; stir gently. Let stand at room temperature for 30 minutes.

  • Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate, and sprinkle with powdered sugar. Cut cake into 8 slices, and serve with fruit compote.

Nutrition Facts

197 calories; calories from fat 23%; fat 5g; saturated fat 1g; mono fat 1.5g; poly fat 2g; protein 4.6g; carbohydrates 29.6g; fiber 1.8g; cholesterol 54mg; iron 1.4mg; sodium 115mg; calcium 53mg.
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