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1 1/3 c Unsifted cake flour 1 tb Grated, peeled fresh
2 ts Baking powder -gingerroot
1/4 ts Baking soda 1 ts Vanilla extract
1/4 ts Salt Orange Cream (recipe
1/4 c Butter-flavor vegetable -follows)
-shortening Glaze (recipe follows)
1/3 c Sugar Berry Compote (recipe
1 lg Egg -follows)
1/3 c C plain nonfat yogurt Fresh mint sprigs
1/3 c Skim milk
1. Generously grease six 3 1/2-inch shortcake-pan cups (see Note) with
vegetable shortening; set aside. Heat oven to 350’F. In medium-size
bowl, combine flour, baking powder, baking soda, and salt.
2. In large bowl, with electric mixer on medium speed, beat
shortening and sugar until fluffy. Add egg and yogurt and beat until
smooth. Reduce mixer speed to low. Add flour mixture alternately with
milk, beating well after each addition. Beat in ginger and vanilla
until well mixed. Divide batter among greased cups.
3. Bake 12 to 15 minutes or until cake springs back when lightly
touched. Cool cakes in cups on wire rack 5 minutes. Remove cakes from
cups and cool completely on wire racks.
4. Meanwhile, prepare Orange Cream, Glaze, and Berry Compote. Place
cakes on serving plate; brush with Glaze. Divide Berry Compote among
cakes and garnish with mint. Pass Orange Cream to serve with
shortcakes.
Orange Cream: In 2-quart saucepan, combine 1/4 C sugar and 2 t
cornstarch. Gradually stir in 3/4 C skim milk. Cook over medium-low
heat, stirring constantly, until mixture thickens and boils. Beat 1
large egg yolk in small bowl; stir in one-fourth of hot milk mixture;
return all back to saucepan. Cook 1 minute longer. Remove mixture
from heat. Stir in 1 T finely grated orange rind and 1/2 t orange
extract. Cover and refrigerate until cold. In small bowl, with
electric mixer on high speed, beat 1/2 C heavy cream until stiff
peaks form. Fold cream into cooled orange mixture; spoon into serving
bowl. Cover and refrigerate until ready to serve,
Glaze: In 1-quart saucepan, heat 1/2 C apricot preserves and 1 T or-
ange juice to boiling over medium heat, stirring constantly. Remove
from heat and strain into bowl, discarding fruit particles. Cool to
room temperature.
Berry Compote: In medium-size bowl, gently toss 1 1/2 C fresh
blueberries, 1 C sliced fresh strawberries, 1/2 C red raspberries, 2
T sugar, and 1 T orange liqueur or juice until mixed.
Note: To order the shortcake pan, write Wilton Industries, Inc., 2240
W. 75th St., Woodridge, 111. 60517, or call (800) 772-7111.
Nutrition information per serving with Orange Cream, Glaze, and Berry
Compote protein: 7 grams; fat: 19 grams; carbohydrate: 76 grams;
fiber: 3 grams; sodium: 291 milligrams; cholester 97 milligrams;
calories: 489.
Country Living/July/94 Scanned & fixed by DP & GG
Yields
6 servings
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