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Tangy blueberry cake- ANNETTE SYM

Cuisine type: Traditional
Special options: Low fat
Course: Dessert

INGREDIENTS

3 egg whites
½ cup sugar

3/4 level teaspoon bicarb soda
½ cup apple sauce (in jar)
2 level tablespoons lemon juice
1 level tablespoon lemon rind grated
1 level teaspoon vanilla essence
½ cup buttermilk
2 cups self raising flour
1 x 430g can drained blueberries

LEMON ICING
3/4 cup icing sugar
1-2 tablespoons lemon juice
METHOD

Preheat oven to 180°C fan forced.

In a large mixing bowl beat egg whites and sugar for one minute using an electric beater. Stir bicarb soda into apple sauce (it will froth). Add to bowl.

Pour Lemon juice, rind, essence and buttermilk into mixture and stir together. Gently fold flour into mixture in one go; DO NOT BEAT as this will make the cake tough. Gently fold in well drained blueberries (mixture can look a little lumpy). Pour into a ringed cake tin (19cm) that has been coated with cooking spray. Bake 35-40 minutes or until firm to touch in centre. Allow cake to sit in tin 5 minutes before turning onto a wire rack to cool.

LEMON ICING
Place icing sugar into a small bowl; slowly add enough juice to make a spreadable consistency. Sprinkle grated lemon rind over icing for decoration.

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