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Directions: To make the orange cream: in a food processor puree the cottage cheese
until completely smooth (about 4 minutes; stop frequently to scrape down
the sides of the container). Transfer to a small bowl. Lightly whisk in
the yogurt and orange-juice concentrate. Chill.
To make the cake: sift the unbleached flour and whole wheat flour
together. Return the flour to the sifter.
In a 5 or 6 quart bowl beat the egg whites until bubbly. Add the cream of
tartar and orange extract. Beat on medium speed until the whites form soft
peaks. Gradually beat in the honey until the whites are stiff.
Sift about 1/4 cup of the flour over the whites. Carefully fold it in with
a large spatula. Repeat until all flour has been incorporated.
Spoon the batter into an ungreased 10 inch tube pan. Level the top with a
spatula. Bake at 325F degrees for 40 to 50 minutes, or until the top is
golden and springs back when lightly touched. Invert the pan onto a wire
rack and let the cake cool for 1 hour.
To remove the cake from the pan, run a thin knife around the outer edges
and center tube. Slice the cake and serve with orange cream. oranges, and
cherries.
| Ingredients:
1 Cup(s) Nonfat Cottage Cheese
1 Cup(s) Nonfat Vanilla Yogurt
1/3 Cup(s) Orange-Juice Concentrate
3/4 Cup(s) Sifted Flour
1/4 Cup(s) Sifted Whole Wheat Flour
12 Egg Whites, room temperature
1 Teaspoon(s) Cream Of Tartar
1 1/2 Teaspoon(s) Orange Extract
1/2 Cup(s) Honey
2 Cup(s) Orange Sections
1 Cup(s) Sweet Cherries, pitted |
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