Orange Pudding Cake

Creamsicle and Orange Julius fans will love this dessert. It also works well with lemon juice and lemon zest instead of the orange. The beaten egg whites act as the leavening; the pudding forms on the bottom as the cake cooks.

Serves 6

Ingredients:

• 4 large eggs, separated
• ⅓ cup fresh orange juice
• 1 tablespoon orange zest, grated
• 3 tablespoons butter, softened
• 1 ½ cups milk
• 1 cup all-purpose or cake flour
• 1 cup sugar
• Pinch salt

1. Add the egg yolks, orange juice, orange zest, and butter to a food processor; process for 30 seconds to cream the ingredients together. Continue to process while you slowly pour in the milk.
2. Add the flour, sugar, and salt to a mixing bowl. Stir to mix. Pour the egg yolk mixture into the bowl and combine it with the dry ingredients. Add the egg whites to a separate chilled bowl; whip until stiff peaks form. Fold into the cake batter.
3. Pour into the slow cooker. Cover and cook on low for 2 to 2 ½ hours, or until the cake is set on top.