Berry Breakfast Cake
|Blue cornmeal||355 Milliliter (1 1/2 Cups)|
|Unbleached white flour||120 Milliliter (1/2 Cup)|
|Non alum baking powder||15 Milliliter (1 Tablespoon)|
|Blueberry/Boysenberry syrup||120 Milliliter (1/5 Cup)|
|Unrefined vegetable oil||15 Milliliter (1 Tablespoon)|
|Skim milk/Soy milk||355 Milliliter (1 1/2 Cups)|
|Blueberries/Boysenberries||240 Milliliter (1 Cup)|
Combine first three ingredients.
Beat egg whites until fluffy.
Beat together berry syrup, oil and skim milk, and gently fold in egg whites.
Stir in dry ingredients, pour batter into an oiled cake pan, sprinkle with berries, and place on a baking sheet.
Bake at 425oF (220°C) for 30 minutes until golden.
Serving size: Complete recipe
Calories 2347 Calories from Fat 333
% Daily Value*
Total Fat 37 g57.6%
Saturated Fat 5.8 g29%
Trans Fat 0 g
Cholesterol 7.1 mg2.4%
Sodium 1495.6 mg62.3%
Total Carbohydrates 439 g146.3%
Dietary Fiber 42.8 g171.2%
Sugars 61.1 g
Protein 70 g140.8%
Vitamin A 4.4% Vitamin C 64.1%
Calcium 160.3% Iron 104.4%
*Based on a 2000 Calorie diet