Monday, September 1, 2008

Orange Tea Cakes

1 cup sugar
7 Tbl. butter, softened
1 large egg
1 2/3 cups sifted cake flour
1 tsp. baking powder
½ tsp. salt
½ cup milk
1 Tbl. grated orange rind
½ tsp. almond extract
2 large eggs whites
Cooking Spray


1 cup powdered sugar
1 Tbl. plus 2 tsp. orange juice


1. Preheat oven to 350F
2. To prepare cake, place sugar and butter in large bowl, and beat with a mixer at high speed until well blended. Add egg, beating well. Sift together cake flour, baking powder, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in orange rind and almond extract.
3. Beat 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 pop-over pan coated with cooking spray. Bake at 350F for 22 minutes, or until wooden picked in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan and cool completely.
4. To prepare glaze, combine powdered sugar and orange juice in a small bowl. Poke holes in the top of the cake using a skewer, and drizzle the glaze over cake. Yields 8 tea cakes.

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