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Sunny Sponge Cake
"This golden cake has a light texture and mild orange flavor that makes it a pleasant ending to most any meal. The spongy interior is moist, tender and flecked with bits of orange peel." Original recipe yield: 12 servings.
INGREDIENTS:
3 egg yolks
1 cup sugar, divided
2 teaspoons hot water
1/2 cup orange juice, warmed
1 1/4 teaspoons vanilla extract
3/4 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
6 egg whites
3/4 cup reduced-fat frozen whipped topping
DIRECTIONS:
In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and lemon-colored. Blend in the orange juice, vanilla and orange and lemon peels. Sift together the flour, baking powder and salt; add to egg yolk mixture.
In another mixing bowl, beat the egg whites until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the egg whites into the batter; fold in remaining whites.
Spoon into an ungreased 10-inch tube pan. Bake at 350 degrees for 20 - 25 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Cut into slices; serve with whipped topping.
Nutritional Analysis: One serving (1 slice with 1 tablespoon whipped topping) equals 160 calories, 2 g fat (1 g saturated fat), 53 mg cholesterol, 103 mg sodium, 31 gm carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.© 2002 Reiman Media Group, Inc.
Rating: 0/0
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