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.