- 2 medium-size oranges
- 1/2 cup water
- 1/2 cup canola oil
- 1/2 teaspoon vanilla
- 1/2 teaspoon orange extract
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup firmly packed light brown sugar
- 1/3 cup sucralose-sugar blend
- 1 cup finely chopped dried apricots
- 4 extra-large egg yolks, at room temperature
- 8 extra-large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/4 cup firmly packed light brown sugar
Position rack in center of oven and preheat to 325°F. Cut a round of parchment paper to fit bottom of pan and cut out a hole in middle to fit center tube of pan.
Finely grate zest from oranges over a piece of waxed or parchment paper or a small bowl. Squeeze juice from oranges and place in a small saucepan. Simmer juice until it reduces to 2 tablespoons, taking care not to scorch or totally evaporate it.
In a 2-cup liquid measure combine water, canola oil, vanilla, orange extract, orange zest, and reduced orange juice.
Sift together cake flour and baking powder in a large mixing bowl. Add salt, brown sugar, and sugar blend, and stir together. Make a well in center of mixture by pushing dry ingredients toward sides of bowl. Add mixture of water, oil, and extracts, and egg yolks. Using a rubber spatula or a whisk stir together until thoroughly combined.
Place egg whites in grease-free bowl of an electric stand mixer or large grease-free mixing bowl. Using wire whip attachment or a hand-held mixer, whip egg whites on medium speed until they are foamy. Add cream of tartar and continue to whip. Slowly sprinkle in brown sugar and continue whipping until egg whites hold glossy and firm, but not stiff, peaks, about 5 minutes. Fold egg whites into cake batter in 3 to 4 stages, blending thoroughly after each addition.
Transfer mixture to tube pan. Use rubber spatula to smooth and even the top. Bake for 1 hour, until a cake tester inserted in center of cake comes out clean. Remove pan from oven and invert it over a cooling rack onto its feet or over a funnel or a thin-necked bottle. Let cake hang to cool completely. Don’t set pan on a cooling rack on its base. This will cause the cake to collapse onto itself.
Don’t shake cake out of pan before it is cool. Once it is cool use a thin-bladed knife or flexible blade spatula to run around outer edge and inside tube to help release cake from pan. Invert cake onto a rack, then re-invert onto a serving plate. The cake will keep up to 4 days tightly wrapped in plastic wrap at room temperature.
Tip: Serve slices of cake with a curl of orange zest and mint leaves, if desired.
Yield: 1 (10-inch) round cake (14 slices).
Nutrition Facts Per Serving:
Calories: 268, Carbohydrates: 41 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 59 mg, Sodium: 187 mg, Fiber: 1 g
Exchanges per serving: 2 1/2 Bread/Starch, 2 Fat.
Copyright Diabetic Cooking.