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| RECIPE FOR YOGURT ORANGE CAKE |
Title: Yogurt Orange Cake
Category: Pies
Serves: 10
Ingredients:
| 0.50 | lb | Butter or margarine (or a mi | | | -ture of both) | | 1.33 | c | Sugar | | 4.00 | | Eggs, separated | | 1.00 | | Orange | | 1.25 | c | Yogurt; low fat, plain | | 2.00 | c | Flour; unbleached | | 2.00 | ts | Baking powder | | 0.50 | ts | Baking soda | | 0.50 | ts | Salt | | 1.00 | c | Powdered sugar |
Instructions:
Cream butter and sugar until light and fluffy; beat in egg yolks one at a time.
Grate zest of orange and squeeze juice.
Retain 1/2 teaspoon of zest and 1 tablespoon of juice.
Add remaining zest and juice to creamed mixture with 1 cup of yogurt; beat well.
Sift together flour, baking powder, baking soda and salt.
Stir into creamed mixture, beating well.
Beat egg whites until stiff.
Fold into batter.
Butter a 1 quart tube pan and flour lightly.
Pour in batter.
Bake in a preheated 350 degree oven for 45 to 50 minutes or until cake tester comes out clean.
Cool for 10 minutes; invert on a wire rack.
Sift powdered sugar into a small bowl.
Mix with remaining zest juice and yogurt.
Spread glaze over cooled cake and allow to harden slightly.
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