Orange Tea Cake

Ingredients

• Cake:
• 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
• Glaze:
• 1 cup powdered sugar
• 1 tablespoon Cointreau (orange-flavored liqueur) or orange juice
• 2 teaspoons orange juice

Preparation

1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.