This is good. Not overly sweet, and the orange lends a nice, somewhat surprising flavor.
1 c granulated sugar
7 tablespoons salted butter, room temperature
1 large egg
1 2/3 c sifted cake flour
1 tsp baking powder
1/2 tsp salt
1/2 c 2% milk
1 Tbsp grated orange rind (about 1 orange)
1/2 tsp almond extract
2 large egg whites
1 Tbsp Cointreau (orange-flavored liqueur) or orange juice
2 tsp orange juice
1/2 c powdered sugar + additional
- Preheat oven to 350F. Spray an 8x4-inch cake pan with cooking spray, line the bottom with parchment, and spray again.
- Place the granulated sugar and the butter in a bowl and beat with a mixer at high speed until well-blended.
- Add the egg and beat well.
- In a separate bowl, combine cake flour, baking powder, and salt, and stir well with a whisk.
- Add the flour mixture to the sugar mixture in two additions, alternating with the milk (flour, milk, flour).
- Stir in rind and extract.
- In yet another bowl and using clean beaters, beat the egg whites until they form stiff peaks.
- Fold egg whites into batter and pour batter into the cake pan.
- Bake 50 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes on a wire rack, then remove from pan and cool completely on the rack.
- For the glaze, combine all three ingredients in a small bowl. Add more powdered sugar until the glaze achieves your preferred consistency. Poke holes in the cake with a skewer, and drizzle glaze over cake.
10 small slices.
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