I have revised this recipe it was loaded with sugar and my husband is a diabetic. This cake is very yummy and it still taste like it has sugar in it.
2-1/4 cake flour
7-1/4 teaspoons Splenda for baking
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cold water
1/3 cup vegetable oil
4 egg yolks
1 teaspoon vanilla extract
1 teaspoon orange extract
2 teaspoons orange zest
8 egg whites
1/2 teaspoon cream of tartar
Orange Cream Glaze fallows the recipe
Combine flour, splenda, baking powder and salt is a large bowl. beat in water, oil, egg yolks, vanilla, orange extracts and orange zest.
Beat egg whites in a large bowl until foamy, add cream of tartar and beat to stiff peaks. Stir about 1/3 of the egg whites into the flour mixture, fold flour mixture into the remaining egg whites. Pour batter into ungreased 12 cup fluted pan.
Bake in a preheated oven of 325* until top springs back when touched, 60 t0 70 minutes. cool cake in pan on a wire rack 10 minutes, invert cake onto wire rack and cool.
Place cake on a serving plate, spoon glaze over the cake
ORANGE CREAM GLAZE
1/2 package ( 8 ounces) reduced fat cream cheese, soften
1 teaspoon orange extract
1 teaspoon Splenda for cooking
skim milk
Mis cream cheese, extract, Splenda and enough milk to make medium consistency