INGREDIENTS

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