6 eggs, separated
2 tablespoons vegetable oil
6 tablespoons plain dry bread crumbs
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/4 teaspoon salt
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
1 teaspoon vanilla
1 teaspoon rum extract>/p>
2 cups whipping cream
1 tablespoon sugar
1 1/2 cups raspberry preserves
1 cup blueberries
1 cup halved strawberries
1 Heat oven to 350°F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In small bowl, whisk together egg yolks and oil until well blended. In another small bowl, stir together bread crumbs, flour and baking powder.
2 In large bowl, beat egg whites, 1 cup sugar and salt at medium-high speed until soft peaks form. Fold yolk mixture gently into beaten egg whites. Add bread crumb mixture, folding in until well mixed. Pour batter into baking dish.
3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack (cake will sink slightly as it cools).
4 Combine all syrup ingredients in medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 2 minutes. Immediately pour hot syrup over cooled cake. Let stand until cool.
5 In large bowl, beat cream and 1 tablespoon sugar at medium-high speed until soft peaks form. Spread preserves over cake. Cover with whipped cream. Decorate with blueberries and strawberries. Store in refrigerator.
PER SERVING: 435 calories, 17.5 g total fat (9 g saturated fat), 5 g protein, 68 g carbohydrate, 150 mg cholesterol, 180 mg sodium, 1 g fiber