Delightful citrus flavours come through in this light-tasting cake. Top with fresh or frozen berries and garnish with a sprinkle of icing sugar.
|1 cup||cake flour, sifted||250 mL|
|1.5 cups||granulated sugar, divided||375 mL|
|1/2 tsp||salt||2 mL|
|1 tbsp||orange zest||15 mL|
|1 tsp||lemon zest||5 mL|
|1.5 cups||EggCeptions Just Egg Whites||375 mL|
|2 tbsp||orange juice concentrate||30 mL|
|1 tsp||cream of tartar||5 mL|
|1 tsp||vanilla||5 mL|
Sift together cake flour, 3/4 cup (175 mL) sugar and salt. Whisk in orange and lemon zest. Set aside.
In large bowl, beat together EggCeptions Just Egg Whites, orange juice concentrate, cream of tartar and vanilla until very frothy and will hold a soft shape when beaters are lifted. Beat in remaining sugar, 1 tablespoon (15 mL) at a time, until the batter is glossy with moist peaks.
Sift a fine layer of the flour mixture over the batter and gently fold with a large rubber spatula just to incorporate. Repeat with remaining flour mixture until completely combined. Pour the batter into an un-greased 10-inch (25 cm) tube pan, with a removable bottom, gently spreading to level the top. Bake in a 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 35 minutes.
Immediately turn pan upside down to cool completely, at least 2 hours. This will prevent the cake from deflating as it cools and will keep it light and delicate.
To unmould, run a metal spatula around the outside and gently release the cake from the pan. Slice with a serrated knife and serve with berries.
Makes 12 slices.
Tip: Dust with icing sugar before serving. an airtight container for up to 3 days.