Layered Polenta Cake

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Category : Desserts

Recipe : Layered Polenta Cake

Use your favorite flavor of spreadable fruit in this cake. Make sure the bowl and
beaters are clean and dry before you start beating the egg whites--any fat or moisture
can reduce their volume.

Makes 8 servings

1 cup yellow cornmeal
3/4 cup self-rising cake flour
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
3 eggs, separated (at room temperature)
1/4 cup low-fat (1%) buttermilk
4 teaspoons vegetable oil
2 teaspoons vanilla extract
1/2 cup spreadable fruit
2 teaspoons confectioners sugar

Preheat the oven to 350o F. Spray an 8" springform pan with nonstick cooking
spray.
In a large bowl, combine the cornmeal, flour, baking soda and salt.
In a medium bowl with an electric mixer at medium-high speed, cream 1/3 cup of
the sugar and the egg yolks about 5 minutes, until light and fluffy. Add the
buttermilk, oil and vanilla and beat 1 minute more. Beat the egg yolk mixture into
the cornmeal mixture.
In a medium-sized stainless steel bowl with dry beaters, beat the egg whites at
high speed until foamy. Gradually beat in the remaining 1/3 cup sugar, 1
tablespoon or so at a time, until the whites are stiff and glossy but not dry. Gently
fold the egg whites, one-third at a time, into the cornmeal mixture, until no white
streaks remain.
Spoon the batter into the prepared pan. Bake 40 minutes, until the center is
puffed and golden and a toothpick inserted in the center comes out clean. Cool on
a wire rack in the pan 10 minutes. Run a sharp knife around the inside of the pan
to release the cake. Remove the ring; cool completely on rack.
With a long serrated knife, cut the cake in half. Place the bottom half on a platter
and spread with the spreadable fruit; cover with the top half and sprinkle evenly
with confectioners sugar. Cut into 8 equal wedges and serve.

SERVING (1 WEDGE) PROVIDES: 1/2 Fat, 1 Fruit, 1/4 Protein, 1 1/2 Breads, 75
Optional Calories.

PER SERVING: 266 Calories, 5 g Total Fat, 1 g Saturated Fat, 80 mg Cholesterol, 384
mg Sodium, 50 g Total Carbohydrate, 1 g Dietary Fiber, 5 g Protein, 21 mg Calcium