Orange Angel Torte
|Low fat vanilla yogurt||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Grated orange peel||1 1⁄2 Teaspoon|
|Unbleached flour||3⁄4 Cup (12 tbs), sifted|
Place a strainer lined with cheesecloth over a deep bowl.
Spoon the yogurt into the strainer.
Let stand in the refrigerator to allow the liquid to drain out.
Meanwhile, place the egg whites in a large bowl.
Let stand at room temperature for 30 minutes.
Using an electric mixer, beat the egg whites on high speed until foamy.
Add the cream of tartar, 1/2 teaspoon of the orange peel and the vanilla.
Then beat on medium speed until the egg whites form soft peaks.
Add 2 tablespoons of the honey, 1 tablespoon at a time, and continue beating on medium speed until the egg whites form stiff peaks but are not dry.
Sprinkle 1 tablespoon of the flour over the egg whites and fold in using a wire whisk or large spatula.
Repeat sprinkling and folding in the flour until all of it is used.
Spray an 8" X 4" loaf pan with no-stick spray.
Spoon the batter into the pan.
Using a thin knife, cut through the batter to remove any large air pockets.
Bake at 325Â° for 30 to 35 minutes or until the cake springs back when lightly touched.
Invert the pan onto a wire rack and let the cake cool completely.
For the filling, transfer the drained yogurt to a small bowl.
Discard the liquid.
Stir in the remaining 1 teaspoon of orange peel and the remaining 3 tablespoons of honey.
To assemble the torte, remove the cake from the pan.
Cut the cake horizontally into two even layers.
Place the bottom layer on a serving platter and spread 1/4 cup of the yogurt mixture on top.
Then place the remaining layer on top and drizzle with the remaining yogurt mixture.