Recipe - Heavenly Orange Cake

ORANGE CREAM
1 cup Nonfat cottage cheese
1 cup Nonfat vanilla yogurt
1/3 cup Orangejuice concentrate

CAKE
Three fourths cup Sifted unbleached flour
One fourth cup Sifted wholewheat pastry
flour
12 Egg whites; at room
temperature
1 teaspoon Cream of tartar
1 One half teaspoon Orange extract
One half cup Honey
2 cup Orange sections
1 cup Sweet cherries; pitted

It is heavenly, especially with the fat and calories cut. This light and
fluffy version lets you have your cake and eat it too. We made this dessert
heavenly by:

* omitting the shortening in the cake * replacing the eggs with egg whites
* replacing One half cup shortening and One half cup butter with nonfat cottage
cheese and nonfat yogurt * omitting the nuts

TO MAKE THE ORANGE CREAM: In a food processor puree the cottage cheese
until completely smooth (about 4 minutes; stop frequently to scrape down
the sides of the container). Transfer to a small bowl. Lightly whisk in the
yogurt and orangejuice concentrate. Chill.

TO MAKE THE CAKE: Sift the unbleached flour and pastry flour together.
Return the flour to the sifter. In a 5 or 6quart bowl beat the egg whites
until bubbly. Add the cream of tartar and orange extract. Beat on medium
speed until the whites form soft peaks. Gradually beat in the honey until
the whites are stiff. Sift about One fourth cup of the flour over the whites.
Carefully fold it in with a large spatula. Repeat until the flour has been
incorporated. Spoon the batter into an ungreased 9 or 10inch tube pan
with removable bottom. Level the top with a spatula. Bake at 325 degrees
for 40 to 50 minutes, or until the top is golden and springs back when
lightly touched. Invert the pan onto a wire rack and let the cake cool for
1 hour. To remove the cake from the pan, run a thin knife around the
outside edges. Remove the outer portion of the pan. Run a thin knife around
the center tube and also around the bottom of the cake. Slice the cake and
serve with the orange cream, oranges and cherries.

Makes 10 servings.

CHEF'S NOTES:

DO FIRST: Separate the eggs and let the whites come to room temperature.
Make sure no traces of yolk are mixed in with the whites or they won't beat
up properly. If any specks of yolk accidentally fall in, dab them up with a
piece of eggshell or a piece of bread.

VARIATIONS: Flavor the cake with another extract, such as almond, cherry,
maple, peppermint or black walnut. Serve with other fruit, such as
raspberries, blueberries, peaches or strawberries.

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 19, 1998