Tuesday, August 9, 2011

Orange Tea Cake

from Taste of Home


Prep: 20 mins, Bake: 30 mins + cooling



Ingredients

  • 7 eggs
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar, divided
  • 6 tablespoons orange juice
  • 4-1/2 teaspoons grated orange peel
  • 3/4 teaspoon confectioners' sugar

Directions

  • Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
  • In a large bowl, beat yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Blend in orange juice and peel. Add dry ingredients to yolk mixture; mix well.
  • In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour.
  • Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar. 

  • Yield: 12 servings
  • Nutritional Analysis: One serving (1 piece) equals 211 calories, 3 g fat (1 g saturated fat), 124 mg cholesterol, 135 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch.


  • Suggested Tea PairingPomegranate Passion Iced Tea - Adagio’s 'Passionfruit and Pomegranate with just a kick of mango in the background creates a light delicious iced-tea' perfect for Summertime

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