1. Grease& flour a 10 inch bundt pan or angel food cake pan& set aside. 2. In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind. 3. Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside. 4. Sift flour, baking powder& salt into another large bowl. 5. Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter. 6. Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries. 7. Scrape into prepared pan& smooth top. 8. Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes. 9. While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool. 10. Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool. 11. Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
