You may also like
Categories:Viewed: 45 - Published at: 8 years ago
Ingredients
- 6 egg whites (3/4 c.)
- 1 tsp. cream of tartar
- 1/2 tsp. orange extract or 1 tsp. defrosted undiluted orange juice concentrate
- pinch of salt (optional)
- 3 or 4 Tbsp. sugar
- 1/3 c. sifted all-purpose flour
- 2 Tbsp. sugar-free orange marmalade
- 2 Tbsp. orange liqueur or additional orange juice concentrate
Method
- Line bottom of a nonstick 9 x 5-inch loaf pan (or 8-inch round cake pan) with wax paper.
- Using large bowl and electric beater, beat egg whites with cream of tartar, orange extract (or concentrate) and salt, if using, until soft peaks form.
- Gradually beat in sugar, 1 tablespoon at a time, until thoroughly dissolved. In several portions, sprinkle flour over surface of beaten whites and fold in carefully with a rubber spatula.
- Spoon mixture into the prepared pan and bake in a preheated 350° oven for 30 minutes, or until cake tests done.
- Before baking, the cake will be very high and puffy; it will be level while baking.
- Cook cake by inverting pan and resting edges on the edges of 2 other pans. When completely cool, loosen edges of cake with a spatula and remove from pan.
