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A Show-stopping Dessert Perfect for Mother's Day

Bake this cake and eat healthy

Article by Victoria Topham

Photography by Victoria Topham's Petite Feast

Originally published in St George City Lifestyle

Says Victoria Topham: "This cake is an attempt to satisfy my need to bake “the cake” and my family’s desire to eat healthy—a show-stopping dessert suitable for any party. I even served it to my butter-loving Italian family for Mother’s Day. It was a hit!"  

Chef’s note: The recipe requires a tube pan with removable bottom that is NOT nonstick. The cake batter must climb the sides of a non-slippery surface.


1 cup cake flour (for a gluten-free cake, substitute ½ cup almond flour and ½ cup garbanzo bean flour)

1 2/3 cup granulated sugar, separated

¼ teaspoon table salt

2 cups egg whites, from about 15 large eggs

1 tablespoon fresh lemon juice

2 teaspoons vanilla extract

2 teaspoons cream of tartar

1 teaspoon rosewater 


2 cups powdered sugar

2 tablespoons milk or water

2 teaspoons rosewater

2 cups mixed berries

2 tablespoons granulated sugar



Preheat oven to 350 degrees. Sift together flour, 2/3 cup sugar, ground ginger and salt. Set aside. In large bowl, beat egg whites, lemon juice and vanilla until frothy, using an electric mixer on medium speed. Add cream of tartar and continue beating until whites are soft and fluffy, about 3 minutes. Gradually add 1 cup sugar. Beat 4-5 minutes until whites are shiny and hold firm peaks. To prevent clumping, sift half of flour/sugar mixture over beaten whites. Using wire whisk, blend in flour mixture, taking care not to deflate the whites. Add remaining flour and blend. Fold in rosewater. Pour batter into UNGREASED 10-inch tube pan. Run a spatula through batter to remove air pockets. Bake 50-55 minutes until a skewer comes out clean and top of cake is golden brown.

Immediately invert cake over neck of a bottle; cool before removing to prevent cake from collapsing. To unmold, run a thin knife along the edge of pan and push up on the bottom of pan. Place cake bottom side up on serving plate and loosen pan bottom with the knife. Remove bottom and turn cake right side up.


In small mixing bowl, combine powdered sugar, milk and rosewater. Drizzle glaze over top of cooled cake.


Combine sugar and berries in large bowl. Toss gently; set aside.


Cut cake with sharp, serrated knife. Use slight back and forth sawing motions as you cut down. Take care not to press down too hard while cutting. Serve cake with berries on the side.