Ingredients
- Cake:
- 7.9 ounces all-purpose flour (1 3/4 cups)
- 1/2 cup cornmeal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup granulated sugar
- 10 tablespoons butter, softened
- 3 large eggs
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 2/3 cup nonfat buttermilk
- 3 tablespoons fresh lemon juice
- 3 large eggs whites
- Cooking spray
- 2 tablespoons all-purpose flour
- Topping:
- 1 1/2 cups fresh blueberries
- 1 1/2 cups sliced fresh strawberries
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
Details
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt). Combine 1 1/2 cups granulated sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add eggs, one at a time, neating until blended; stir in rind and vanilla. Combine buttermilk and 3 tablespoons juice. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
3. Place egg whites in a large, clean bowl; beat at high speed using clean, dry beaters until stif peaks form. Gently fold half of egg whites into batter. gently fold in remaining egg whites. Spoon batter into a 10-inch tube pan coated with cooking spray and dusted with 2 tablespoons flour. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
4. To prepare topping, combine berries, 1/4 cup granulated sugar, and 1 tablespoon juice. Chill 30 minutes. Beat cream with a mixer at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Serve cake with berries and cream.
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