Orange Yogurt Bundt Cake

 

6

eggs, separated

2

cups granulated sugar

1

cup butter, softened

1 1/2

tablespoons grated orange peel (1 medium)

2

tablespoons fresh orange juice

3

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1/2

teaspoon salt

2

containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt

4

oz cream cheese, softened

3/4

cup powdered sugar

1 1/2

tablespoons grated orange peel (1 medium)

3

to 4 tablespoons fresh orange juice

• 1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
• 2 In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Set aside.
• 3 In large bowl, beat granulated sugar and butter with electric mixer on medium speed until combined. Add egg yolks, 1 1/2 tablespoons orange peel and 2 tablespoons orange juice; beat until combined.
• 4 In small bowl, stir together flour, baking soda and salt. Add one-third of dry ingredients to wet ingredients; beat just until combined. Beat in 1 container yogurt. Add another one-third of dry ingredients; beat until combined. Beat in second container yogurt. Beat in remaining dry ingredients. Fold beaten egg whites into batter. Pour into pan.
• 5 Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
• 6 To make icing, in medium bowl, beat cream cheese and powdered sugar until well combined. Beat in 1 1/2 tablespoons orange peel. Beat in 3 to 4 tablespoons orange juice, 1 tablespoon at a time, until desired pouring consistency. Pour glaze over cooled cake. Store cake in refrigerator.