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10
lemon zest
1 tablespoon finely chopped
orange zest
¾ cup fresh orange juice
½ cup flavorless vegetable oil (or use
a nut oil such as almond or walnut)
1½ teaspoons pure vanilla extract
1 teaspoon almond extract
Powdered sugar for dusting,
and Orange Apricot Glaze (recipe
follows)
1. Preheat oven to 325°F.
2. Place the egg whites in a large, clean,
stainless or glass mixing bowl. Using
Speed 5, whip egg whites until frothy and
foamy, about 30 seconds, then add lemon
juice. Continue to whip until thick and
opaque, about 3 minutes, adding ½ cup
of the sugar gradually to the egg whites.
Continue to whip until stiff and glossy,
about 5 minutes total. Reserve.
3. Place the remaining 1 cup of the sugar,
the flour, baking powder, and salt in a
large mixing bowl. Mix on Speed 1 to
blend. Place the egg yolks, zests, juice,
oil, and extracts in a medium bowl. Mix on
Speed 2 for 30 seconds; scrape the bowl.
Make a well in the center of the dry
ingredients. Add the liquid/yolk mixture
and mix using Speed 2 until batter is
smooth, about 1 minute.
4. Stir 1 cup of the egg whites into the
batter using a spatula, then gently fold the
remaining egg whites into the batter, one-
third at a time. Gently spoon into a
10-inch angel food or tube pan and bake
in the preheated oven for 60 minutes, or
until a cake tester comes out clean when
tested. Invert the pan immediately onto a
wire rack and let the cake cool completely
in the pan, upside down on the rack. This
will take about 2½ to 3 hours.
5. Run a long, thin knife around the outer
and tube edges of the pan and turn the
cake out of the pan onto the rack. Use a
long, wooden skewer to loosen the cake
from the center tube. Remove cake from
pan. Wrap in plastic wrap and store at
room temperature for up to 2 days, or
refrigerate up to 4 days. Dust with
powdered sugar before serving – and
drizzle with the Orange Apricot Glaze.
Nutritional information per serving
Calories 194 (37% from fat) • carb. 27g
pro. 3g • fat 10g • sat. fat 1g • chol. 83mg
sod. 282mg • calc. 93mg • fiber 0g
Orange Apricot Glaze
Makes
1
⁄2 cup of glaze
½ cup apricot preserves, strained
(solids discarded)
2 tablespoons orange-flavored liqueur
1 teaspoon fresh lemon juice
Place preserves, liqueur and lemon juice
in a small bowl. Mix on Speed 5 for 1
minute. May use as is, or for a smoother
glaze, press through a strainer.
Nutritional information per serving
(about 1
1
⁄
3
teaspoons):
Calories 28 (1% from fat) • carb. 7g
pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
sod. 4mg • calc. 2mg • fiber 0g
Savories
Herbed Cream Cheese
Makes about 2 cups
8 ounces cream cheese (1 standard
package), room temperature
4 ounces chèvre or other
goat cheese (soft type, not aged),
room temperature
1 garlic clove, finely chopped
1 tablespoon scallion, finely chopped
1 tablespoon finely chopped fresh
parsley
1 teaspoon herbes de Provence
½ teaspoon kosher salt
¼ teaspoon ground white pepper
Dash hot sauce to taste
Place all ingredients, except hot sauce,
in a medium bowl. Mix on Speed 3 for
1 minute, then increase to Speed 5 to
whip for an additional 2 minutes until light
and fluffy. Add hot sauce to taste, whip on
Speed 5 for 30 seconds longer. Allow to
stand at least 30 minutes before serving,
to allow flavors to blend. Transfer to a
resealable container and refrigerate.
Remove from refrigerator 15 minutes
before serving to soften. Serve with
crackers, pita or bagel chips. It also
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