| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
10 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter or margarine (or a mi ture of both) |
| 1 1/3 |
c |
Sugar |
| 4 |
|
Eggs, separated |
| 1 |
|
Orange |
| 1 1/4 |
c |
Yogurt; low fat, plain |
| 2 |
c |
Flour; unbleached |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
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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