Recipe - Orange Cloud Cakes With Boysenberry Sauce

BOYSENBERRY SAUCE
2 cup Frozen Boysenberries; thawed
Undrained
1 tablespoon Sugar

CAKES
Solid Vegetable Shortening
One fourth cup Whole Wheat Flour
One fourth cup AllPurpose Flour
2 tablespoon Sugar
One half teaspoon Baking Powder
One fourth teaspoon Baking Soda
1/8 teaspoon Salt
1 Egg Yolk
2 tablespoon Nonfat Milk
1 One half tablespoon Vegetable Oil
1 One half teaspoon Orange Peel; grated
One half teaspoon Vanilla Extract
One fourth Vanilla Bean; split
3 Egg Whites
1 One half teaspoon Powdered Sugar

Combine Boysenberries and sugar in a food processor. Process until pureed.
Strain to remove seeds. (Can be prepared up to 3 days ahead; chill.)
Preheat oven to 350øF. Grease 6 2/3 cup custard cups or souffle dishes with
vegetable shortening. Sift both flours, sugar, baking powder, baking soda
nd salt into a medium bowl. Whisk egg yolk, milk, vegetable oil, orange
peel and vanilla extract in a small bowl to blend. Scrape seeds from
vanilla bean into egg yolk mixture. Add to dry ingredients and mix until
just combined. Using an electric mixer, beat egg whites with powdered sugar
until stiff but not dry. Fold into batter. Divide batter among prepared
cups. Bake until golden brown and when toothpick inserted in center comes
out clean, about 20 minutes. Cool on rack. (Can be prepared up to 4 hours
ahead.) Using a small knife, cut between cakes and cups to loosen. Transfer
cakes to plates. Serve with sauce.

Source: Gourmet Magazine Typed by Katherine Smith KookNet: The Shadow Zone
IV Stinson Beach, CA