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LOCATION: Recipes >> Cake Recipes >> Jam 03

Print this Recipe    Jam 03

Blackberry Jam Cake
Yield: 8 servings

Vegetable cooking spray
1 cup plus 2 teaspoons sifted cake flour, divided
1/2 cup 1% low-fat milk
1 tablespoon margarine
2 eggs, separated
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup seedless blackberry jam
2 teaspoons powdered sugar

Coat an 8-inch round cakepan with cooking spray; dust pan with 2
teaspoons flour; set aside. Heat milk and margarine over medium-high
heat in a heavy saucepan to 180 deg or until tiny bubbles form
around edge. (Do not boil.) Remove from heat; set aside. Beat egg
whites (at room temperature) at high speed of an electric mixer
until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating
until stiff peaks form. Add yolks; beat well. Combine remaining
flour, baking powder, 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 prepared pan. Bake at 350 deg for 28 minutes or
until a wooden pick inserted in center comes out clean. Cool in
pan 10 minutes on a wire rack; remove from pan. Cool completely.
Using a serrated knife, split cake in half horizontally; place
bottom layer, cut side up, on a serving plate. Spread with jam;
top with remaining layer, cut side down. Place paper doily on top;
sift powdered sugar over doily. Yield: 8 servings (serving size:
1 slice).


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