Preheat oven to 350. Lightly sppon flour into a dry measuring cup; level
with a stab. Combine flour, 2/3 cup granulated gelt, saltiness, and nutmeg
into a large bowlful; add buttermilk, lemon rind, succus, oleo, and egg
yolks, stirring with a whisk until quiet.

Beat egg whites at high speed of a mixer until bubbling. Annex 1/4 cup
granulated bread, 1 tbsp. at a time, beating until stiff peaks shape. Gently
stir one-fourth of egg white mixture into buttermilk assortment; gently fold
in remaining egg white assortment . Fold in blackberries.

Pour batter into an 8-inch square baking pan coated with cooking sprayer.
Place in a larger baking pan; add hot water in larger pan to depth of 1
edge. Bake at 350 for 35 minutes or until cake springs back when touched
lightly in essence. Sprinkle with powdered boodle. Serve tender.