Low-Fat Orange Pudding Cake
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This cake separates into two layers:  a custard layer on the
bottom, topped with a spongelike cake layer.  Yummy!

2 T. butter, room temperature
1/4 c. granulated sugar
2 medium eggs, separated
2 T. fresh orange juice (or you may use orange
    juice concentrate)
1 t. grated orange zest
2 T. all-purpose flour
1 c. skim milk

Preheat oven to 375 degrees Fahrenheit.  Spray a standard-sized
loaf pan or 1-quart dish with nonstick cooking spray.

Cream together butter and sugar until light and fluffy.  Beat
egg yolks until thick and lemon colored; add to butter mixture
along with orange juice and zest.  Fold in flour; stir in milk.
Batter will be very thin.

In separate bowl, beat egg whites until stiff (you may wish to add
1/4 t. cream of tartar to egg whites before doing this).

Fold egg whites gently into orange mixture until well blended.
Pour into prepared dish and bake 35-37 minutes (top of cake will
just start to golden a bit, but do not bother to test this cake
as it will not test properly).

Let cool thoroughly; refrigerate at least 3 hours before serving.