Sunday, February 21, 2021
Ingredients
Cake
6
eggs, separated
2
cups granulated sugar
1
cup butter, softened
1 1/2
tablespoons grated orange peel (1 medium)
2
tablespoons fresh orange juice
3
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
2
containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt
Icing
4
oz cream cheese, softened
3/4
cup powdered sugar
1 1/2
tablespoons grated orange peel (1 medium)
3
to 4 tablespoons fresh orange juice
Steps
1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
2 In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Set aside.
3 In large bowl, beat granulated sugar and butter with electric mixer on medium speed until combined. Add egg yolks, 1 1/2 tablespoons orange peel and 2 tablespoons orange juice; beat until combined.
4 In small bowl, stir together flour, baking soda and salt. Add one-third of dry ingredients to wet ingredients; beat just until combined. Beat in 1 container yogurt. Add another one-third of dry ingredients; beat until combined. Beat in second container yogurt. Beat in remaining dry ingredients. Fold beaten egg whites into batter. Pour into pan.
5 Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
6 To make icing, in medium bowl, beat cream cheese and powdered sugar until well combined. Beat in 1 1/2 tablespoons orange peel. Beat in 3 to 4 tablespoons orange juice, 1 tablespoon at a time, until desired pouring consistency. Pour glaze over cooled cake. Store cake in refrigerator.