Sour Cream Cake With Macerated Berries

Directions

1. Preheat the oven to 375 degrees. Grease a 9-inch springform pan.
2. Using an electric mixer, fitted with a paddle, cream the butter and 1 c. of sugar together. With the machine running add in the egg yolks and beat till incorporated. Sift the flour, soda, baking pwdr, and salt together. Add in the sifted ingredients to the creamed butter in 3 parts, alternating with thirds of the lowfat sour cream. Beat till the batter is smooth. Add in the vanilla. Mix in the beaten egg whites into the batter.
3. Pour the batter into the prepared pan and place in the oven. Bake for about 25 min, or possibly till a toothpic inserted in the center comes out clean. Remove the cake from the oven and cold on a wire rack.
4. After the cake has cooled, use a knife to loosen the sides from the springform pan. Remove the springform and slice. In a mixing bowl, combine the remaining sugar with the berries. Using the back of a fork, lightly mash the berries. Add in the Grand Marnier to taste.
5. To serve, place a slice of the cake in the center of each plate. Spoon some of the macerated berries over piece of cake. Garnish the slice with whipped cream, powdered sugar and mint sprigs.
6. This recipe yields 12 to 16 slices.