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1
Cake:
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2
Preheat oven to 350 degrees.
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3
Butter a bread pan and set aside.
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4
Cream butter, sugar, and orange zest until fluffy and light in color. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in pumpkin puree.
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5
Sift together the flour, xantham gum, baking powder and salt. Add to the pumpkin batter in three or four batches, blending gently but thoroughly after each. Do not overwork the batter.
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6
In a clean small bowl, whip the egg whites into soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface.
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7
Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched and the sides are beginning to pull away from the sides. A cake tester inserted in the center should come out clean.
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8
Cool in the pan 10 minutes, then invert onto a wire rack and cool completely. (cake freezes beautifully for up to 2 months)
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9
Syrup:
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10
Combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase to medium high, bringing the syrup to a boil. Boil without stirring for 2 minutes. Use immediately.
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11
Serve, place one slice on a plate and place a scoop of vanilla yogurt on the side. Place a tablespoon or two of syrup on top of both.
