Orange
Angel Food Cake Recipe
Angel
food cakes are made with egg whites which means that they are low fat,
low cholesterol, and have less flour than most desserts. Because of
the sugar, they are not low-calorie desserts.
Ingredients
1 3/4 cups egg whites
(about 14 large eggs)
1 cup plus one tablespoons sifted cake flour
1 1/3 cup sugar
1/2 teaspoons salt
3/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon orange extract
For the glaze
1 1/4 cups powdered
sugar
1/2 teaspoon orange extract
orange juice
one drop red and one drop yellow food coloring
Directions
Preheat the oven
to 350 degrees (after step 1).
1. Separate the eggs before heating the oven, adding the whites to a
liquid measuring cup until you have 1 3/4 cups. It will take about 14
large eggs.
2. Sift together the flour and 2/3 cup sugar.
3. Beat the egg whites in a large bowl, adding the salt and the cream
of tartar to the whites as soon as they become foamy. Continue beating.
As soft peaks begin to form, add the remaining sugar and extracts. Beat
until peaks form.
4. Using a spatula, gently fold the flour and sugar mixture into the
egg white foam with “over and up” motions. Be sure to scrape
the bottom of the bowl for the flour mixture will sink. Mix only until
the flour is moistened. Working the batter longer tends to drive the
air bubbles from the foam and reduces the cake's volume.
5. Scrape the batter into a ten-inch tube pan and bake immediately.
Bake for 40 to 45 minutes or until the cake is done.
6. When the cake is removed from the oven, immediately invert the tube
pan on the counter. Many tube pans have legs for this purpose. If the
tube pan does not have legs, invert the pan over a narrow-necked bottle
inserted into the tube.
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