A very light cake because it contains no egg yolks only the whites. The apricot and orange coulis can be served as one or made separately to show different flavors, colors and textures.
Serves 8-10
Prep time: 30 minutes
Total time: 65 minutes
Ingredients:
1 tablespoon lemon zest
Apricot & Orange Coulis
Instructions:
Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cup of the sugar, baking powder and soda, and salt. Make a well in the center and add the oil, lemon zest, lemon juice and vanilla. Do not mix. Beat egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a Bundt pan and dust with flour. Pour the batter into the prepared pan. Remove air bubbles. Bake for 55 minutes or until the top feels springy or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides and remove the cake. Sprinkle with confectioner's sugarCoulis: In a food processor, combine the apricots, orange juice, o.j. concentrate, sugar, and lemon juice. Blend until very smooth. Strain through a fine sieve for a smooth consistency. Add the orange segments.