It is heavenly, especially with the fat and calories cut. This light and fluffy version lets you have your cake and eat it too. We made this dessert heavenly by:

* omitting the shortening in the cake * replacing the eggs with egg whites * replacing 1/2 cup shortening and 1/2 cup butter with nonfat cottage cheese and nonfat yogurt * omitting the nuts

To Make The Orange Cream: In a food processor puree the cottage cheese until completely smooth (about 4 minutes; stop frequently to scrape down the sides of the container). Transfer to a small bowl. Lightly whisk in the yogurt and orange-juice concentrate. Chill.

To Make The Cake: Sift the unbleached flour and pastry flour together. Return the flour to the sifter. In a 5- or 6-quart bowl beat the egg whites until bubbly. Add the cream of tartar and orange extract. Beat on medium speed until the whites form soft peaks. Gradually beat in the honey until the whites are stiff. Sift about 1/4 cup of the flour over the whites. Carefully fold it in with a large spatula. Repeat until the flour has been incorporated. Spoon the batter into an ungreased 9- or 10-inch tube pan with removable bottom. Level the top with a spatula. Bake at 325 degrees for 40 to 50 minutes, or until the top is golden and springs back when lightly touched. Invert the pan onto a wire rack and let the cake cool for 1 hour. To remove the cake from the pan, run a thin knife around the outside edges. Remove the outer portion of the pan. Run a thin knife around the center tube and also around the bottom of the cake. Slice the cake and serve with the orange cream, oranges and cherries.

Chef's Notes:

Do First: Separate the eggs and let the whites come to room temperature. Make sure no traces of yolk are mixed in with the whites or they won't beat up properly. If any specks of yolk accidentally fall in, dab them up with a piece of eggshell or a piece of bread.

maple, peppermint or black walnut. Serve with other fruit, such as raspberries, blueberries, peaches or strawberries.