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Preheat oven to 350F
Coat a 10" tube pan with a removable bottom with cooking spray. Dust with flour.
Cake:
2 cups whole grain pastry flour
1/2 cup poppy seeds
1/2 tsp. baking powder
1/2 tsp. salt
4 large egg whites, at room temperature
2 large eggs, at room temperature
1 1/4 cups sugar
1/4 cup canola oil
2 tbsp. grated orange rind
1 tsp. vanilla extract
3/4 cup orange juice
Glaze:
1/2 cup confectioners' sugar
1-2 tbsp. orange juice
12 servings
Cake:
In a medium bowl, mix the flour, poppy seeds, baking powder, and salt.
Place the egg whites in a large bowl.
Using an electric mixer on medium speed, beat until soft peaks form.
In another large bowl, beat the whole eggs and sugar on medium speed until pale yellow and fluffy.
Beat in the oil, orange rind and vanilla.
On low speed, beat 1/3 of the flour mixture and 1/2 of the orange juice.
Repeat, beginning and ending with the flour.
Gently stir 1/3 of the egg whites into the batter.
Fold in the remaining whites until no streaks of white remain.
Pour into the prepared pan.
Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
Run a knife around the rim of the cake to loosen it from the sides.
Cool on a rack for 15 minutes.
Remove from the pan and place on the rack to cool completely.
Glaze:
In a small bowl, whisk together the confectioners' sugar and orange juice until smooth.
Drizzle over the cooled cake.
Coat a 10" tube pan with a removable bottom with cooking spray. Dust with flour.
Cake:
2 cups whole grain pastry flour
1/2 cup poppy seeds
1/2 tsp. baking powder
1/2 tsp. salt
4 large egg whites, at room temperature
2 large eggs, at room temperature
1 1/4 cups sugar
1/4 cup canola oil
2 tbsp. grated orange rind
1 tsp. vanilla extract
3/4 cup orange juice
Glaze:
1/2 cup confectioners' sugar
1-2 tbsp. orange juice
12 servings
Cake:
In a medium bowl, mix the flour, poppy seeds, baking powder, and salt.
Place the egg whites in a large bowl.
Using an electric mixer on medium speed, beat until soft peaks form.
In another large bowl, beat the whole eggs and sugar on medium speed until pale yellow and fluffy.
Beat in the oil, orange rind and vanilla.
On low speed, beat 1/3 of the flour mixture and 1/2 of the orange juice.
Repeat, beginning and ending with the flour.
Gently stir 1/3 of the egg whites into the batter.
Fold in the remaining whites until no streaks of white remain.
Pour into the prepared pan.
Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
Run a knife around the rim of the cake to loosen it from the sides.
Cool on a rack for 15 minutes.
Remove from the pan and place on the rack to cool completely.
Glaze:
In a small bowl, whisk together the confectioners' sugar and orange juice until smooth.
Drizzle over the cooled cake.
