Ingredients
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2 1/4 cups cake flour (I use Softasilk)
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1 1/8 teaspoons baking powder
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1/4 teaspoon baking soda
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3/4 teaspoon salt
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3 large egg whites, at room temperature
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1 1/4 cups sugar, divided
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1/3 cup canola oil
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1/3 cup unsweetened applesauce
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1 tablespoon vanilla extract
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1 teaspoon orange extract
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2 tablespoons orange zest, grated and packed
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1/2 cup fresh orange juice
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2 tablespoons confectioners' sugar
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1 large egg
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1/3 cup nonfat sour cream
Instructions
- Preheat oven to 350F and grease and flour a 12-cup bundt cake pan.
- In a medium bowl, mix cake flour, baking powder, baking soda and salt; set aside.
- In a large bowl, with electric mixer on medium speed, whip egg whites until foamy.
- Gradually add 1/4 c of the granulated sugar, whipping until whites are stiff but not dry; set aside.
- In another large bowl, beat oil, remaining 1 cup granulated sugar, whole egg, sour cream, applesauce, vanilla, orange extract, orange zest and orange juice.
- Gradually beat in flour mixture to the orange mixture.
- Fold in the whipped whites to the batter.
- Turn batter into prepared pan.
- Bake for 40-45 minutes or until golden brown and springy to the touch.
- Cool 10 minutes before removing from pan and cooling completely on wire rack.
- Dust with confectioner's sugar before serving.