This golden cake has a light texture and mild orange flavor that makes it a pleasant ending to most any meal. The spongy interior is moist, tender and flecked with bits of orange peel.
INGREDIENTS (for 1 servings):
- 3 egg yolks
- 1 cup sugar, divided
- 2 teaspoons hot water
- 1/2 cup orange juice, warmed
- 1 1/4 teaspoons vanilla extract
- 3/4 teaspoon grated orange peel
- 1/4 teaspoon grated lemon peel
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 6 egg whites
- 3/4 cup reduced-fat frozen whipped topping
In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and lemon-colored. Blend in the orange juice, vanilla and orange and lemon peels. Sift together the flour, baking powder and salt; add to egg yolk mixture.
In another mixing bowl, beat the egg whites until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the egg whites into the batter; fold in remaining whites.
Spoon into an ungreased 10-inch tube pan. Bake at 350 degrees for 20 - 25 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Cut into slices; serve with whipped topping.
Nutritional Analysis: One serving (1 slice with 1 tablespoon whipped topping) equals 160 calories, 2 g fat (1 g saturated fat), 53 mg cholesterol, 103 mg sodium, 31 gm carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.© 2002 Reiman Media Group, Inc.