1/4 c All-Purpose Flour
2/3 c Granulated Sugar
1/8 ts Salt
1/8 ts Ground Nutmeg
1 c Low-Fat Buttermilk
1 ts Grated Lemon Rind
c Fresh Lemon Juice
2 tb Stick Margarine Or Butter;
-Melted
2 lg Egg Yolk
3 lg Egg Whites; Room Temperature
1/4 c Granulated Sugar
1 1/2 c Blackberries; Blueberries Or
-Raspberries
Cooking Spray
3/4 ts Powdered Sugar
Preheat oven to 350. Lightly sppon flour into a dry measuring cup; level
with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg
into a large bowl; add buttermilk, lemon rind, juice, margarine, and egg
yolks, stirring with a whisk until smooth.
Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup
granulated sugar, 1 tbsp. at a time, beating until stiff peaks form. Gently
stir one-fourth of egg white mixture into buttermilk mixture; gently fold
in remaining egg white mixture . Fold in blackberries.
Pour batter into an 8-inch square baking pan coated with cooking spray.
Place in a larger baking pan; add hot water in larger pan to depth of 1
inch. Bake at 350 for 35 minutes or until cake springs back when touched
lightly in center. Sprinkle with powdered sugar. Serve warm.
Yields
5 Servings