||Orange Angel Cake
1 1/2 c Nonfat yogurt cheese. (see
2 tb Orange juice concentrate
1 tb Honey
1 tb Grated orange rind
3/4 c Sifted unbleached flour
1/4 c Sifted whole wheat pastry
12 Egg whites, at room
1 1/2 ts Orange extract
1 ts Cream of tartar
1/2 c Honey
2 c Orange sections
Per serving: 160 calories, 0.3 g fat (2% of calories) 1.4 dietary
fiber,7.65 g protein, no cholesterol, 120 mg sodium. Also a good source of
vitamin C. Serves 10.
TO MAKE ORANGE CREAM: In a medium bowl, fold together the yogurt cheese,
orange juice concentrate, honey and orange rind. Chill.
TO MAKE THE CAKE: Sift the unbleached flour and pastry flour together.
Return the flour to the sifte. In a 5-6 puart bowl, beat the egg whites
with an electric mixer until bubbly. Add the orange extract and cream of
tartar. Beat on medium speed until the whites form soft peaks. Gradually
beat in the honey until the whites are stiff. Sift about 1/4 cup of the
flour over the whites. Carefully fold it in with a large spatula. Repeat
until all the flour has been incorporated. Spoon batter into an ungreased
9-10 inch ungreased tube pan with removable bottom. Level top with a
spatula. Bake at 325 F for about 40-50 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 center tube and also
around the bottom of the cake. Invert the cake onto a serving plate. Serve
with the orange sections and orange cream. (If desired, place the cream in
a pastry bag fitted with a star tip and pipe it decoratively around or onto
***NOTE*** To make the yogurt cheese, spoon about 4 cups of nonfat yogurt
into a sieve lined with a triple thickness of cheese cloth. Place over a
bowl, cover and refrigerate for 4 hours, or until very thick.
Origin: Prevention Magazine, June 1992 issue Shared by: Sharon Stevens.