| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 16 | Servings | ||
INGREDIENTS
| 2 | Seedless Oranges | |
| 3 | c | Water |
| 3 | c | Granulated Sugar |
| 3 | c | Cake Flour, sifted |
| 1 | t | Baking Powder |
| 1/2 | t | Baking Soda |
| 1/2 | t | Salt |
| 1 | Seedless Orange, cut into | |
| eight sections | ||
| 2 | c | Granulated Sugar, divided |
| 2 | Eggs, separated | |
| 1 | c | Buttermilk |
| 1/2 | c | Canola Oil |
| 1 | t | Vanilla |
| 2 | Egg Whites | |
| Sprig of fresh Mint for | ||
| Garnish Optional |
INSTRUCTIONS
If your New Year's resolutions include an effort to eat better in 1999, you're going to enjoy the month of January at Recipe-a-Day. The Cook & Kitchen Staff are just over halfway through 31 days of Recipe-a-Day~Light. Today, we're offering you a fantastically fresh dessert that defies your good taste in that each serving contains about 245 calories. As difficult as it may be to believe that something so good can be good for you, you will enjoy dessert tonight even more because each service contains only 4 grams of fat and .05 grams of saturated fat. At this rate, we'll join you in a second piece of cake. To prepare the candied oranges, scrub the outside of the oranges well and dry the fruit. Cut the oranges into paper-thin slices. In a wide pan, mix the water with the sugar. Bring the mixture to a simmer over a low heat setting and stir gently to dissolve the sugar. Add the orange slices and poach the fruit. Keep the liquid simmering and occasionally pour the simple syrup over the fruit with a ladle. Simmer until the skins are translucent, about 2 hours. Gently transfer the orange slices to a sheet of wax paper and let cool. Reserve about 1/2 cup of the syrup for the cake glaze. To prepare the orange cake, preheat the oven to 350-F degrees and lightly oil a 10-inch angel food cake pan. Line the bottom of the pan with a ring of parchment paper. In a medium-sized mixing bowl, whisk together sifted flour, baking powder, soda, and salt. Set aside. In a food processor or blender, pulse or chop the orange sections until the fruit is finely chopped. Add 1 1/2 cups of sugar and process until the mixture is smooth. Add 2 egg yolks, buttermilk, canola oil, and vanilla, and pulse or blend again to combine the ingredients. Transfer the mixture to a large bowl. In a separate bowl, beat the 4 egg whites with a hand-held electric mixer on a medium-high speed setting until soft peaks form. Gradually add the remaining 1/2 cup of sugar, continuing to beat the egg whites until they are stiff and glossy peaks form. Add half the dry ingredients to the orange mixture and fold with a whisk until just blended. Add the remaining dry ingredients and blend again. Whisk about a third of the egg whites into the cake batter. Gently fold in the remaining egg whites. Pour the batter into the prepared cake pan and gently tap it on the counter to remove any air bubbles. Bake the orange cake for 55 to 65 minutes, or until a cake tester inserted into the center of the cake can be cleanly removed. Let the cake cool in the pan for about 10 minutes, then gently loosen the sides of the cake from the pan and invert on a wire rack to cool completely. To serve, place the cooled cake on a serving plate and brush well with the reserved 1/2 cup continued in part 2
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”
Nutrition (calculated from recipe ingredients)
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Calories: 413
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 23.9mg
Sodium: 176.8mg
Potassium: 68.7mg
Carbohydrates: 83.5g
Fiber: <1g
Sugar: 63.3g
Protein: 3.9g