Orange cloud cakes with boysenberry sauce

 
                 Orange Cloud Cakes with Boysenberry Sauce
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Fruit
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----BOYSENBERRY SAUCE-----
    2      cups          Frozen Boysenberries -- thawed
                         undrained
    1      tablespoon    Sugar
                         -----CAKES-----
                         Solid Vegetable Shortening
      1/4  cup           Whole Wheat Flour
      1/4  cup           All-Purpose Flour
    2      tablespoons   Sugar
      1/2  teaspoon      Baking Powder
      1/4  teaspoon      Baking Soda
      1/8  teaspoon      Salt
    1                    Egg Yolk
    2      tablespoons   Nonfat Milk
    1 1/2  tablespoons   Vegetable Oil
    1 1/2  teaspoons     Orange Peel -- grated
      1/2  teaspoon      Vanilla Extract
      1/4                Vanilla Bean -- split
 					
    3                    Egg Whites
    1 1/2  teaspoons     Powdered Sugar
 
 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 350øF. 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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