Olive Oil Orange Bundt Cake

Adapted from: Baked Explorations: Classic American Desserts Reinvented and foodlibrarian.blogspot.com
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt (Emily used fat-free Greek yogurt)
3/4 cup extra-virgin olive oil (Emily used a mixture of EVOO and regular OO)
Freshly grated zest of 2 oranges
1 1/2 teaspoon vanilla extract
confectioners' sugar, sifted, for dusting

Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

Beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.

Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined. Scrape down the bowl and beat again for 5 seconds.

In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!

Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Allow to rest in pan for 5-10 minutes and then turn out onto wire rack or serving plate. Cool completely. Just before serving, dust with confectioners sugar.
Emily Prather-Rodgers
Technical Services Coordinator