Yogurt Orange Cake
Ingredients
1/2 pound butter or margarine (or a miniature of both)
1 1/3 C. sugar
4 eggs, separated
1 orange
1 1/4 C. yogurt; low fat, plain
2 C. flour; unbleached
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. powdered sugar
Cooking Instructions
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 tsp. of zest and 1 Tbls. of juice. Add remaining zest and juice to creamed mixture with 1 C. 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. 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 the glaze over cake and allow to harden before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)