Orange and Fruitpure blueberry cake
Preparation time: 30 minutes
Cooking time: 40 minutes
2 cups (230 g) pastry flour
2 / 3 cup (80 g) sugar
2 teaspoons (10 mL) baking powder
¼ teaspoons (1.5 mL) salt
½ cup (125 mL) vegetable oil
1 cup (250 mL) orange juice
5 teaspoons (25 mL) orange zest
2 teaspoons (10 mL) vanilla extract
8 egg whites
3 tablespoons (45 mL) powdered (icing) sugar
1 tub (320 g) Fruitpure blueberries
¼ cup (40 g) granulated sugar
¼ cup (65 mL) orange juice
Preheat oven to 350°F (180°C).
Whisk the flour, sugar, baking powder and salt.
In another bowl, whisk together the oil, juice, zest, and vanilla.
Combine the dry ingredients until the mixture is almost smooth.
In another bowl, beat egg whites until they mousse.
Add powdered sugar (1 tablespoon at a time) until shiny and firm with pikes.
Fold in 1/3 of the egg mixture into the cake mix.
Fold in the remaining egg white mixture.
Then, fold in the blueberries.
Grease and flour a 10