ORANGE TEA CAKE Recipe

How to make it

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• Preheat oven at 350.
• Let eggs stand at room temperature for 30 minutes. Mix flour and salt; set aside.
• In a large bowl, beat yolks until slightly thickened. Gradually add ½ cup sugar, beating until thick and lemon-colored. Blend in orange juice and peel. Add dry ingredients to yolk mixture; mix well.
• In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks from and sugar is dissolved. Fold a fourht of egg whites into the batter, then fold in remaining whites.
• Gently spoon into an un-greased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 for 30 – 35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour.
• Run a knife around sides of cake and remove to a serving plate. Dust with confectioners' sugar.
• Serving size: 1 piece
• Nutritional Values: Calories per serving: 211, Fat: 3g, Cholesterol: 124mg, Sodium: 135mg, Carbohydrate: 40g, Fiber: 1g, Protein: 6g
• Diabetic Exchanges: 2 ½ starch
• NOTE: This is Diabetic Friendly, Gastric Friendly, and for anyone.