It’s a light, luscious cake

By Donna Pierce

SUMMER CAKE

Adapted from a recipe from Elaine Rosen of Chicago. For a lighter approach, serve the cake unfrosted with fruit, and pass the creme fraiche.

2 1/4 cups sifted cake flour

1 1/2 cups sugar

1 tablespoon baking powder

1 teaspoon salt

6 eggs, separated

3/4 cup fresh orange juice

1/2 cup vegetable oil

1/2 teaspoon cream of tartar

1 1/2 cups creme fraiche or whipped cream

1 tablespoon orange-flavored liqueur

Fresh summer fruit, such as berries or peach slices

Heat oven to 325 degrees. Mix together the flour, sugar, baking powder and salt in a large bowl; make a well in the center. Lightly whisk together the egg yolks, orange juice and oil in a medium bowl; add to the dry ingredients, stirring until smooth.

Beat the egg whites and cream of tartar with a mixer on medium-high speed until stiff, about 5 minutes; gently fold the whites into the batter. Gently pour batter into an ungreased tube pan; bake until an inserted cake tester tests clean, 50-55 minutes.

Turn pan upside down; let cake cool completely. Loosen cake from the pan, running a sharp knife around the edges; transfer cake to a cake stand. Combine the creme fraiche and liqueur in a small bowl; fill the center of the cake with the creme fraiche and spread it over the top and sides of cake, if desired. Surround cake with fresh fruit.

Yield: 12 servings.

Nutrition information per serving: 412 calories, 49% of calories from fat, 23 g fat, 8 g saturated fat, 146 mg cholesterol, 47 g carbohydrates, 6 g protein, 332 mg sodium, 0 g fiber.