Follow Mouth of Wonder on Instagram!

If you make something from the blog and don't share it on social media, did it really happen? #mouthofwonder

Saturday, July 01, 2006

Reduced Fat Orange Tube Cake with Blueberry Honey Sauce

The Altitude Adjustment Section
Susan Purdy's altitude-adjusted recipe for reduced fat Orange Tube cake is amazing! It doesn't taste like it's missing any flavor, but she very creatively cut back on calories by substituting in apple sauce, corn syrup and egg whites. You can also top it with blueberry honey sauce which is perfect for this time of year.

1 3/4 cups sifted cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 1/4 cup plus 2 tablespoons granulated sugar
3 tablespoons canola oil
1/3 cup light corn syrup
1/2 cup plus 1 tablespoon orange juice
1/2 cup applesauce
1/2 teaspoon vanilla extract
1 1/2 teaspoons orange extract
2 tablespoons grated orange rind
3 egg whites room temp.
1/2 teaspoon cream of tartar

Preheat oven to 350. Generously grease and flour a 9 inch bundt pan. Tap out excess flour. In a large bowl, whisk together flour, baking powder, and salt. Stir in the first amount of sugar (1/2 cup). In a small saucepan, combine the oil, corn syrup and juice. Just heat till well blended and smooth. Let cool. Make a well in the center of the flour mixture and add the syrup mixture. Whisk in the applesauce, extracts, and grated zest. In the bowl of an electric mixer, whip the egg whites and cream of tartar till foamy. Slowly add the remaining sugar till soft peaks form. Stir one cup of beaten whites into the orange batter to lighten it. Then fold in the rest of the batter in several additions. Be gentle! Scoop the batter into the prepared pan and bake for 32-36 minutes, or until the cake feels springy on top and a cake tester in the center comes out clean. Cool in pan 10 minutes. Then run a knife around the edges to release form the pan. Before serving, sprinkle with confectioner's sugar.

Serve with blueberry honey sauce:

2 cups fresh blueberries
1/2 cup plus 2 tablespoons orange juice
1/3 cup honey
Grated zest of 1/2 lemon
1 tablespoon lemon juice
1 tablespoon cornstarch

In a medium, heavy-bottomed sauce pan combine the berries, 1/2 cup orange juice, honey, lemon zest, and lemon juice. Bring to a boil over high heat and 3-4 minutes stirring and mashing. Remove from heat. Dissolve cornstarch in remaining 2 tablespoons orange juice and add to berry mixture. Return to heat, and bring back to boil until sauce thickens. Adjust sweetness if necessary with honey or lemon juice. Serve warm over cake.