Ruth's Poppy Seed Orange Cake
Ruth'S Poppy Seed Orange Cake is an moderately easy dinner. Made with 4 egg whites, 1 2/3 c. sifted all-purpose flour, 2 tsp. baking powder, 1/4 tsp. salt and 3/4 c. sugar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Preheat oven to 350Β°.
Cover bottom of 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with nonstick cooking spray.
In small mixing bowl, beat egg whites with electric mixer until stiff peaks form. Set aside.
Combine flour, baking powder, salt, sugar and poppy seed in a large mixing bowl.
Add oil and orange juice; beat with mixer at medium speed until batter is smooth.
Batter will be thick.
Add orange rind and 1/3 of egg whites; stir gently.
Fold in remaining egg whites.
Pour batter into prepared pan.
Bake for 45 minutes, or until toothpick comes out clean.
Cool in pan for 10 minutes.
Remove and cool on wire rack.
Serves 16.
π· Perfect Pairings
Complete your meal with these
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