Orange Blossom Cakes

Name: Orange Blossom Cakes
Yield: 12 mini-cakes 12 servings of 1 mini-cake
Ingredients: 2 oranges; 1 1/2 cups (375 mL) sugar, divided; 2 tbsp (30 mL) canola oil; 1/2 cup (125 mL) reduced-fat sour cream; 1/3 cup (75 mL) milk; 2 egg whites, room temperature, lightly beaten; 1 1/4 cups (300 mL) flour; 3/4 tsp (4 mL) baking soda; 1/4 tsp (1 mL) salt; 6 oz (175 mL) reduced-fat cream cheese (Neufchâtel), softened; 1/2 cup (125 mL) powdered sugar; 1 1/2 tbsp (22 mL) orange zest (from oranges used for glaze); 1 1/2 cups (375 mL) thawed frozen whipped topping

Enjoy these super-easy, irresistibly airy mini-cakes!

Ingredients

2 oranges
1 1/2 cups (375 mL) sugar, divided
2 tbsp (30 mL) canola oil
1/2 cup (125 mL) reduced-fat sour cream
1/3 cup (75 mL) milk
2 egg whites, room temperature, lightly beaten
1 1/4 cups (300 mL) flour
3/4 tsp (4 mL) baking soda
1/4 tsp (1 mL) salt

6 oz (175 mL) reduced-fat cream cheese (Neufchâtel), softened
1/2 cup (125 mL) powdered sugar
1 1/2 tbsp (22 mL) orange zest (from oranges used for glaze)
1 1/2 cups (375 mL) thawed frozen whipped topping

Directions

Preheat oven to 350°F (180°C). Spray wells of Brownie Pan with nonstick cooking spray.
Zest oranges. (You should get about 3 tbsp/45 mL of zest.) Juice oranges to get ⅓ cup (75 mL).
Mix half of the zest, ¾ cup (175 mL) of the sugar, oil, sour cream, milk and egg whites until well blended.
Mix flour, baking soda and salt. Mix flour mixture into wet ingredients until blended.
Divide batter evenly into pan using a heaping Medium Scoop. Bake 12-14 minutes or until wooden pick inserted into centers comes out clean.
To make the glaze, microwave remaining ¾ cup (175 mL) sugar and orange juice in uncovered 1-Qt. (1-L) Micro-Cooker on HIGH 1-2 minutes or until hot. Stir until sugar is dissolved.
To make the topping, mix cream cheese, powdered sugar and remaining zest in Classic Batter Bowl until smooth. Stir in whipped topping until blended.
Remove pan from oven and immediately spoon about 1 tbsp (15 mL) glaze over each cake. Cool in pan 5 minutes. Remove cakes from pan to Stackable Cooling Rack.
Fit Easy Accent® Decorator with open star tip. Scoop topping into decorator using Medium Scoop and pipe onto cakes.

Yield:

12 mini-cakes
12 servings of 1 mini-cake

Nutrients per serving:

Calories 260, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 45 g, Fiber 1 g, Protein 4 g

Cook's Tips:

Room temperature egg whites blend more easily into batters and doughs. To quickly bring eggs to room temperature before separating the whites from the yolks, place them in a bowl of warm water for 5-10 minutes before making the batter.

You can also make this recipe in the Mini Fluted Cake Pan. Bake for 15-17 minutes or until a toothpick inserted in the centers comes out clean.