4 eggs, separated ……………………...............................1 cup sugar (or regular Splenda)
1/2 cup butter, softened ……………............................1/4 cup orange juice (or lemon juice)
2 tsp fresh grated orange or lemon peel...……………...1/2 tsp baking soda (ONLY if using Splenda)
1 cup flour ………………………………...............................1 tsp baking powder
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1/4 cup chopped almonds or pecans
2 TB sugar ……………………………….............................. 1/2 tsp cinnamon
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Preheat oven to 350. Get out a 9" square or round pan (or 11x7" rectangle), but DO NOT GREASE or SPRAY it! (the cake won't rise if you grease the pan.) NOTE: I prefer a SPRING-FORM pan, so that you can take the sides off and display the pretty cake.
Beat egg whites until soft peaks form; set aside.
In large bowl, cream 1 cup sugar/Splenda with softened butter until light and fluffy. Add orange juice, orange peel and egg yolks; beat 2 minutes at medium speed. Gradually add flour, (baking soda, if using) and baking powder, at low speed, until well mixed. BY HAND, fold in beaten egg whites.
Pour/spread into UNGREASED 9” square, round or 11x7” rectangle pan.
In small bowl, combine almonds, 2 TB sugar and cinnamon; sprinkle over cake batter.
Bake for 20-35 minutes (dark pans bake faster than light pans) or until toothpick inserted in center comes out clean. Serve warm or cool ~ My husband likes it with cold, with Cool Whip