Port Wine Cake

Preheat the oven to 350°F

Grease a 9x13-inch baking dish with butter. Reserve

Prepare the dough: in a stand mixer, beat the egg whites until stiff peaks form

Add the all-purpose flour and yeast, beating until just combined

Without stopping the mixer, add the egg yolks one at a time, beating until smooth (about 5 minutes)

Remove the bowl from the mixer and add the wheat flour, beating gently with a spatula

In the prepared baking dish, place the dough and bake at 350°F for 30-40 minutes or until lightly golden and starting to release from the edges

Remove from the oven and let cool slightly on a wire rack

Turn out the cake, cut into three layers, and reserve

Prepare the filling: in a medium saucepan, combine cornstarch, egg yolks, milk, and Port Wine

Cook over medium heat, stirring constantly, until thickened and smooth (about 12 minutes)

Remove from heat, let cool slightly, and reserve

In a stand mixer, beat egg whites until stiff peaks form

Add the all-purpose flour and continue beating until stiff peaks form again

Remove the bowl from the mixer, add the cornstarch mixture, and mix gently with a spatula to create a smooth filling

Assemble the cake by layering the cake with some of the filling, finishing with the filling on top

Decorate with candied citron and refrigerate for 2 hours

Serve chilled

(About 231 calories per slice)

Note: Candied citron can be purchased pre-made or made at home by boiling it in water for 1 minute, then peeling and cutting into strips.