Serves 14, prep:25 min, Bake:40min   

 

2 or 3 oranges

2 1/4 cups cake flour(not self-rising)

1 1/3 cups plus 2 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

4 large eggs, yolks & whites separated

(you'll need 3 yolks),whites placed in a

large bowl

1/2 cup extra-virgin olive oil

4 cups fresh fruit salad

 

1.  Heat oven to 325F.  Coat a 10-cup (8 3/4-in)

nonstick bundt pan with olive oil or nonstick spray

2. Grate 1 Tbsp peel from oranges; squeeze 1/2 cup

juice. Mix flour, 1 1/3 cups of sugar, baking powder

and salt in a large bowl; make a well in the center

and place peel, juice, the 3 yolks and oil in well.

3. Beat egg whites with mixer on high speed until

foamy.  Gradually beat in remaining 2 Tbsp sugar,

beating until stiff peaks form when beaters are lifted.

4.  Using same beaters, beat flour mixture on low

speed 1 minute.  Gently fold into beaten whites.

Scrape into prepared pan.

5.  Bake 40 minutes or until a wooden pick inserted

in center of cake comes out clean (cake will rise to

top of pan).  Cool on a wire rack 5 minutes.

6.  Loosen cake around edge with a thin metal

spatula.  Unmold on a wire rack;  cool completely.

Serve with fruit salad.

Per serving:  276cal, 4g pro, 45 g car, 1 g fiber, 10 g fat

(2 g saturated fat), 46 mg chol, 207 mg sod