Combine boysenberries and sugar in a food processor. Process until
pureed. Strain to remove seeds. (Can be prepared up to 3 days ahead;
chill.) Preheat oven to 350°F. Grease six 2/3 cup custard cups or
souffle dishes with vegetable shortening. Sift both flours, sugar,
baking powder, baking soda, and salt into a medium bowl. Whisk egg
yolk, milk, vegetable oil, orange zest, and vanilla extract in a
small bowl to blend. Scrape seeds from vanilla bean into egg yolk
mixture. Add to dry ingredients and mix until just combined. Using an
electric mixer, beat egg whites with powdered sugar until stiff but
not dry. Fold into batter. Divide batter among prepared cups. Bake
until golden brown and when toothpick inserted in center comes out
clean, about 20 minutes. Cool on rack. (Can be prepared up to 4 hours
ahead.)
Using a small knife, cut between cakes and cups to loosen. Transfer
cakes to plates. Serve with sauce.
Typed by: Katherine Smith, Kook-Net, Stinson Beach, CA
