Yogurt Orange Cake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Butter or margarine, or a mi ture of both
1 1/3 cup: Sugar,
4: Eggs, separated
1: Orange,
1 1/4 cup: Yogurt, low fat, plain
2 cup: Flour, unbleached
2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1 cup: Powdered sugar,
Directions:
Cream butter and sugar until light and fluffy; beat in egg yolks one
at a time. Grate zest of orange and squeeze juice. Retain 1/2
teaspoon of zest and 1 tablespoon of juice. Add remaining zest and
juice to creamed mixture with 1 cup of yogurt; beat well. Sift
together flour, baking powder, baking soda and salt. Stir into
creamed mixture, beating well. Beat egg whites until stiff. Fold into
batter. Butter a 1 quart tube pan and flour lightly. Pour in batter.
Bake in a preheated 350 degree oven for 45 to 50 minutes or until
cake tester comes out clean. Cool for 10 minutes; invert on a wire
rack. Sift powdered sugar into a small bowl. Mix with remaining zest
juice and yogurt. Spread glaze over cooled cake and allow to harden
slightly.
Source from luhu.jp
at a time. Grate zest of orange and squeeze juice. Retain 1/2
teaspoon of zest and 1 tablespoon of juice. Add remaining zest and
juice to creamed mixture with 1 cup of yogurt; beat well. Sift
together flour, baking powder, baking soda and salt. Stir into
creamed mixture, beating well. Beat egg whites until stiff. Fold into
batter. Butter a 1 quart tube pan and flour lightly. Pour in batter.
Bake in a preheated 350 degree oven for 45 to 50 minutes or until
cake tester comes out clean. Cool for 10 minutes; invert on a wire
rack. Sift powdered sugar into a small bowl. Mix with remaining zest
juice and yogurt. Spread glaze over cooled cake and allow to harden
slightly.
Source from luhu.jp
Tags
Cakes