Instructions: 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 whole wheat 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 all flour has been incorporated.

Spoon the batter into an ungreased 10 inch tube pan. Level the top with a spatula. Bake at 325F 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 outer edges and center tube. Slice the cake and serve with orange cream. oranges, and cherries.

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