Yield: 8 Servings
|2||Egg whites, at room temp.|
|2¼ cup||Unsifted cake flour|
|1 tablespoon||Baking powder|
|⅓ cup||Vegetabe oil|
|1 cup||Orange juice|
|Orange glaze (Recipe)|
1. In the small bowl of an electric mixer, beat-egg whites until foamy. Beat in the ½ cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Set meringue aside. 2. Place flour, the 1 cup sugar, baking powder, salt, oil, and half of the orange juice into a large, heat-resistant, non- metallic bowl. beat 1 minute at high speed, scraping sides of bowl constantly. 3. Add remaining orange juice and egg yolks; beat an additional 1 minute at high speed, scraping sides of bowl constantly. 4. Gently fold in meringue. 5.
Press a glass, right-side-up, through batter to form a tube shape.
Cover top of batter with wax paper. 6. Heat in Microwave Oven 10 minutes or until a wooden skewer inserted in the center comes out clean and batter around glass no longer looks doughy. 7. Remove glass by twisting slightly. Heat in Microwave Oven an additional 1½ minutes. 8. Let cool 30 minutes. 9 Invert cake onto serving plate.
Spread cake with Orange Glaze (Recipe). 10. Chill cake to allow glaze to set.