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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 36 |
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This is a definite cross between a light dessert or a breakfast quick bread treat. It has the texture of a cake but in loaf form. From a TOH booklet and submitted by Dawn C. from Florida. This uses cake flour which I find makes a really lighter texture to the loaves than standard flour. You can substitute all purpose flour but reduce the total by 3 1/2 tbls (for every cup of cake flour you need to reduce all purpose by 2 tbls) but remember that all purpose will probably give you a heavier texture of cake loaf. Ingredients:
1 3/4 cups cake flour |
1 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup canola oil |
1/2 cup orange juice |
4 egg whites |
2 tablespoons confectioners' sugar (for dusting the cake loaf after baking) |
Directions:
1. Prepare a 9x5x3 loaf pan with cooking spray then lightly dust with flour.
2. In a mixing bowl, combine the dry ingredients.
3. Add the oil and orange juice to the dry ingredients and beat until smooth.
4. In another mixing bowl, beat the egg whites until stiff peaks form.
5. Fold egg whites into wet mixture.
6. Pour batter into prepared loaf pan.
7. Bake at 350F for 1 hour or until a pick comes out clean from the center.
8. Cool for 10-15 minutes before removing from the pan to a wire rack.
9. Let loaf cool completely before dusting with powdered sugar and slicing.
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