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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Plain and Delicious Vanilla-Orange Cake

Source: Enlitened Kosher Cooking by Nechama Cohen

Vanilla Orange Cake that can be made with a streusel topping.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	230.9

Total Carbs	20.8 g

Dietary Fiber	1.4 g

Sugars	13.3 g

Total Fat	15.8 g

Saturated Fat	1.8 g

Unsaturated Fat	7.2 g

Potassium	136.1 mg

Protein	4.5 g

Sodium	123.7 mg

Dietary Exchanges 15.8 Fat, 0.6 Other Carbs, 0.5 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Strusel Topping version

Combine sugar substitutes, cinnamon and flours. Using a pastry cutter or 2 knives, cut the margarine into this mixture until crumbly.
Add the nuts and gently toss together so that the mixture stays crumbly.
Prepare the cake. Pour half the batter into paper lined loaf pan or muffin cups. Sprinkle half the streusel mixture on the batter. Top with remaining batter. Sprinkle with remaining streusel mixture. Bake as above.

Preheat oven to 350 degrees. Mix the tea with the extracts and set aside.
Sift the flours, adding the baking powder and baking soda, and set aside.
Separate the eggs and place into separate bowls. Beat the egg yolks with the oil until thick, and then add half of the sugar substitute, beating until fluffy.
Beat the egg whites, using the remaining sugar substitute and the salt.
Using a spatula, fold the two batters together gently -- do not mix too much or the egg whites will deflate.
Add the flour mixture and the tea mixture to the egg batter, alternating between the two, and fold gently with a spatula.
Turn into a long loaf pan that has been lined with baking paper and bake for 30 to 35 minutes, or until the top springs back and a tester comes out clean.