LEMON CHIFFON CAKE WITH FRESH FRUIT COMPOTE

1 cup sifted cake flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons vegetable oil

1 tablespoon grated lemon rind

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

2 large egg yolks

6 large egg whites; at room temperature

1/4 teaspoon cream of tartar

1 cup strawberries; sliced

1 cup blackberries

1/4 cup brandy

1 teaspoon granulated sugar

1 tablespoon powdered sugar

1. Preheat oven to 350 degrees.

2. Combine flour, sugar, baking powder and salt in a large bowl; stir well. Add oil, lemon rind, lemon juice, vanilla and egg yolks; beat mixture at medium speed of a mixer until smooth. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form using clean, dry beaters. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly; break air pockets by cutting through batter with a knife. Bake for 25 minutes or until cake springs back when lightly touched. Invert pan; let cool for 40 minutes.

3. Combine berries, brandy and 1 teaspoon granulated sugar in a medium bowl; stir gently. Let stand at room temperature for 30 minutes.

4. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate and sprinkle with powdered sugar. Cut cake into 8 slices and serve with fruit compote.

Yields 8 servings (Serving size = 1 cake slice and 1/4 cup of fruit mixture)

CALORIES: 197; PROTEIN: 5g; FAT: 5g; CARBS: 30g; FIBER: 2g; CHOL: 54mg; IRON: 1mg; SODIUM: 115mg; CALC: 53mg.

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