5 egg whites, at room temperature
1/4 tsp. cream of tartar
1 1/2 tsp. orange extract
3 tbsp. plus 1-2 tsp. honey
1/2 c. whole wheat pastry flour, sifted
1 c. lowfat yogurt
1 tsp. grated orange rind

Place yogurt in a strainer lined with cheesecloth and place over a bowl. Let sit for 2 hours.

Beat egg whites on high speed until frothy. Add cream of tartar and beat until whites are stiff but not dry. Add 1/2 teaspoon orange extract. Gradually add 3 tablespoons honey; mix thoroughly. Sprinkle 1 tablespoon flour over the egg mixture, and fold in with spatula. Repeat until all the flour is used. Spoon into a well-greased (sprayed) 9x5 inch loaf pan. Bake in a preheated 325 degree oven for 35 to 40 minutes.

Invert onto a cake rack and let cool completely. Loosen the cake carefully with a knife and remove from pan. Slice lengthwise into 2 layers. Discard the liquid from the bowl under the yogurt and combine the yogurt with remaining honey, orange extract, and grated rind. Spread half of this over one layer of cake, top with cake, and drizzle remaining orange cream over the top.