Blackberry Jam Cake

By dashy_65

Ingredients

• 1 cup plus 2 tsp. sifted cake flour, divided
• 1/2 c. 1% low-fat milk
• 1 T. margarine
• 2 eggs, separated
• 1/2 c. sugar
• 1 t. B.P.
• 1/8 t. salt
• 1 t. vanilla
• 1 t. almond extract
• 1/2 c. seedless blackberry jam
• 2 t. powdered sugar

Details

Servings 8

Preparation

Step 1

Spray 8" cake pan with Pam and dust with 2 t. flour, se aside.

Heat milk and margarine over medium high heat in heavy saucepan to 180* or until tiny bubbles form around edge. (Do not boil) Remove from heat: set aside.

Beat egg whites (at room remperature) at high speed of an electric mixer until foamy. Add 1/2 c. sugar, 1 T. at a time, beating until stiff peaks form. Add yolks; beat well. Combine remaining flour, B.P., and salt. With mixer at low speed, add to egg white mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in extracts. (Batter will be thin)

Pour batter into pan. Bake 350* for 28 minutes or until wooden pick comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely.

Using serrated knife, split cake in half ; place bottom layer, cut side up on serving plate. Spread with jam; top with remaining layer, cut side down. Place paper doily on top; sift powdered sugar over doily. Carefully remove doily.

cal 196, fat 3.1g