Orange Poppyseed Cake

Feb 12, 2009

Serves: 12                                                                                              Prep: 21min| Cook: 40min | Total: 1hr 16min
              

• CAKE: 
•  
• 2 cups unbleached all-purpose flour 
• 1/2 cup poppy seeds 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon salt 
• 4 egg whites 
• 2 eggs 
• 1 1/4 cups sugar 
• 1/4 cup canola oil 
• 2 tablespoons grated orange peel 
• 1 teaspoon vanilla extract 
• 3/4 cup orange juice 
•  
• Glaze: 
• 3/4 cup confectioners' sugar 
• 2 tablespoons orange juice 

  Directions 1. To make the cake: Preheat the oven to 350°F. Grease a 9" or 10" tube pan with a removable bottom and dust lightly with flour. 2. In a medium bowl, combine the flour, poppy seeds, baking powder, and salt. 3. In a large bowl, with an electric mixer on medium speed, beat the egg whites until soft peaks form. 4. In another bowl, using the same beater, beat the eggs and sugar until pale yellow and fluffy. Add the oil, orange peel, and vanilla extract, beating just until blended. Alternately add the flour mixture and the orange juice, beating on low speed just until blended. 5. Stir one-third of the egg whites into the batter, then fold in the rest. Place the batter into the prepared pan. 6. Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean. The cake will rise and crack on top, then deflate a bit as it cools. Run a knife around the rim of the cake to loosen it from the sides. Cool on a rack for 15 minutes. Remove the cake from the pan and place on the rack to cool completely. 7. To make the glaze: In a small bowl, whisk together the confectioners' sugar and orange juice until smooth. Drizzle over the cooled cake.

Nutritional Facts per serving

CALORIES

292.3 CAL

FAT

8.9 G

SATURATED FAT

1 G

CHOLESTEROL

35.3 MG

SODIUM

148.1 MG

CARBOHYDRATES

47.8 G

TOTAL SUGARS

29.9 G

DIETARY FIBER

1.4 G

PROTEIN

5.9 G

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