Poppy Seed Orange Cake


4 egg whites
1 cups Maid Marian Self Rising Flour
½ tsp. baking powder
tsp. salt
cup sugar
1 tbsp. poppy seed
½ cup vegetable oil
½ cup orange juice
2 tsp. grated orange rind


  1. Preheat oven to 350 degrees. Coat the bottom of a Bundt pan or an 8 1/2 x 4 x 2 inch loaf pan with no stick cooking spray; set aside.
  2. In a small mixing bowl, beat egg whites with an electric mixer at high speed until stiff peak forms; set aside.
  3. Combine Maid Marian Self Rising Flour, baking powder, salt, sugar and poppy seeds in a large mixing bowl. Add oil and orange juice. Beat with electric mixer at medium speed until batter is smooth. Batter will be thick. Add orange rind and about 1/3 of the egg whites. Stir gently and fold in remaining egg whites.
  4. Pour batter into prepared pan. Bake for about 45 minutes. Cool in pan 10 minutes. Remove and cool on wire rack.