Orange Yogurt Bundt Cake

Ingredients

• 6  eggs separated
• 2 cups granulated sugar 
• 1 cup butter softened
• 1.5 tablespoons orange zest grated (1 medium)
• 2 tablespoons orange juice fresh
• 3 cups flour all-purpose
• 1 teaspoon baking soda 
• 0.5 teaspoon salt 
• 12 oz creme de cassis fat free 99% yoplait®
• 4 oz cream cheese softened
• 0.8 cup powdered sugar 
• 1.5 tablespoons orange zest grated (1 medium)
• 3 tablespoons orange juice fresh

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• toothpicks
• cake form

Directions

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.
4. Add egg yolks, 1 1/2 tablespoons orange peel and 2 tablespoons orange juice; beat until combined.
5. In small bowl, stir together flour, baking soda and salt.
6. Add one-third of dry ingredients to wet ingredients; beat just until combined. Beat in 1 container yogurt.
7. 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.
8. Pour into pan.
9. Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes.
10. Place cooling rack upside down over pan; turn rack and pan over.
11. Remove pan. Cool completely, about 45 minutes.
12. 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.
13. Pour glaze over cooled cake. Store cake in refrigerator.