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Course

Preparation

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DIY

Source: Patricia Chuey, RD | Category: Dessert, Baking

Orange Almond Sponge Cake with Blueberries

A deliciously moist cake that offers fiber and endless options for fruit toppings.

Orange Almond Sponge Cake with Blueberries recipe made with canola oil by Patricia Chuey

Ingredients

  • 6 eggs, separated
  • 1/8 tsp cream of tartar .5 mL
  • 1/2 cup granulated sugar 125 mL
  • 1/2 cup canola oil 125 mL
  • 1/2 tsp pure almond extract 2 mL
  • 1/2 cup whole wheat flour or gluten-free flour 125 mL
  • 1 cup almond meal (very finely ground almonds or almond flour) 250 mL
  • 2 Tbsp finely grated orange zest 30 mL
  • 1/8 tsp salt .5 mL
  • 3 cups fresh or frozen thawed blueberries to garnish 750 mL
  • 3 cups nonfat blueberry yogurt 750 mL
6 eggs, separated1/8 tsp cream of tartar1/2 cup granulated sugar1/2 cup canola oil1/2 tsp pure almond extract1/2 cup whole wheat flour or gluten-free flour1 cup almond meal (very finely ground almonds or almond flour)2 Tbsp finely grated orange zest1/8 tsp salt3 cups fresh or frozen thawed blueberries to garnish3 cups nonfat blueberry yogurt

Instructions

  • 1. Preheat oven to 325ᵒF (160ᵒC). Line the bottom of a 9-inch springform pan with parchment paper.
  • 2. In a large bowl, beat egg whites with cream of tartar for about 2 minutes or until frothy. In two additions, add 1/4 cup (60 mL) of the sugar, beating until soft peaks form.
  • 3. In another bowl, beat egg yolks with the remaining sugar for about 2 minutes until light yellow and thick. Do not continue to beat. Add canola oil, almond extract, almond meal, flour, orange zest, and salt. Stir gently to combine. Stir in about one-third of the egg whites.
  • 4. Add remaining egg whites and fold until mixed. Transfer to springform pan.
  • 5. Bake for about 50 minutes or until toothpick inserted comes out clean and cake is firm to touch. Allow cake to cool fully before slicing and serving. Serve with blueberries and yogurt. Cake freezes well.

Yield

12 servings

serving size

1 slice

nutritional analysis

Per serving

Calories270
Total Fat17 g
Saturated Fat2 g
Cholesterol95 mg
Carbohydrates25 g
Fiber3 g
Sugars16 g
Protein8 g
Sodium90 mg
Potassium60 mg

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