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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This not-too-sweet cake is also great for breakfast or brunch. Ingredients:
1 cup granulated sugar |
7 tablespoons butter, softened |
1 large egg |
1 2/3 cups sifted cake flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup 2% reduced-fat milk |
1 tablespoon grated orange rind |
1/2 teaspoon almond extract |
2 large egg whites |
cooking spray |
1 cup powdered sugar |
1 tablespoon cointreau (orange-flavored liqueur) or orange juice |
2 teaspoons orange juice |
Directions:
1. Preheat oven to 350°.
2. To prepare the cake, place the granulated sugar and butter in a large bowl, and beat with a mixer at high speed until well-blended. Add the egg, beating well. Combine cake flour, baking powder, and salt in a bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with flour mixture. Stir in rind and extract.
3. Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters (do not overbeat). Fold egg whites into batter; pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
4. To prepare the glaze, combine the powdered sugar, liqueur, and juice in a small bowl. Poke holes in top of cake using a skewer; drizzle glaze over cake.
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