Orange Tea Cake

Orange Tea Cake Recipe
Randy Mayor; Jan Gautro
This not-too-sweet cake is also great for breakfast or brunch.


10 servings (serving size: 1 (3/4-inch) slice)

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 29 %
Fat 9.2 g
Satfat 5.4 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 3.3 g
Carbohydrate 47.9 g
Fiber 0.0 g
Cholesterol 45 mg
Iron 1.5 mg
Sodium 272 mg
Calcium 51 mg


1 cup granulated sugar
7 tablespoons butter, softened
1 large egg
1 2/3 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% reduced-fat milk
1 tablespoon grated orange rind
1/2 teaspoon almond extract
2 large egg whites
Cooking spray
1 cup powdered sugar
1 tablespoon Cointreau (orange-flavored liqueur) or orange juice
2 teaspoons orange juice


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 overbeat). 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, liqueur, and juice in a small bowl. Poke holes in top of cake using a skewer; drizzle glaze over cake.

May 2001
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