1/2 lb Butter or margarine (or a mi
-ture 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 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Powdered sugar
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.
Yields
10 Servings