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Orange Tea Cake

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Number of Servings: 10

INGREDIENTS
CAKE
1 cup granulated sugar
7 TBSP butter (softened)
1 large egg
1-2/3 cups sifted cake flour
1 tsp baking powder
1/2 tsp salt
1/2 cup 2% reduced-fat milk
1 TBSP grated orange rind
1/2 tsp almond extract
2 large egg whites
cooking spray

GLAZE
1 cup powdered sugar
1 TBSP Cointreau (orange flavored liquor) or orange juice
2 tsp orange juice

DIRECTIONS
Preheat oven to 350. To prepare the cake, place the granulated sugar and butter in a large bowl, and beat with a mixer at high speed until well-blended. Add the egg, beating well. Combine cake flour, baking powder, and salt in a bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with flour mixture. Stir in rind and extract. Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters (do not over beat). Fold egg whites into batter; pour batter into an 8 x 4 inch loaf pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack. To prepare the glaze, combine the powdered sugar, liquor, and juice in a small bowl. Poke holes in top of cake using a skewer; drizzle glaze over the cake.