Recipe: Orange Poppyseed Pound Cake (using egg whites)

ORANGE POPPYSEED POUND CAKE

2/3 cup maple syrup
1/3 cup orange blossom honey
1 1/2 teaspoons orange extract
6 egg whites
2 whole eggs
1 cup applesauce
1 cup low-fat sour cream
2 tablespoons melted butter
2 1/3 cups unbleached white flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons poppy seeds
1 teaspoon orange zest

Preheat the oven to 350 degrees F. Line an 8-cup loaf pan with parchment and set aside.

In a small bowl, combine the maple syrup, honey, orange extract, egg whites, whole eggs, applesauce, sour cream and butter. With an electric mixer, beat until well combined and frothy, about 1 1/2 minutes.

In a second, large bowl, sift together the flour, baking soda and salt. Stir in the poppy seeds and orange rind. Add half the egg mixture and mix on low speed until dry ingredients are moist. Beat for 1 minute, then gradually add the remaining egg mixture, beating constantly.

Pour the batter into the prepared pan and bake for about an hour, or until a skewer comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack and peel off the paper. Turn top side up and cool completely.

Makes 1 loaf
Source: Delicious! magazine - February 1999