Orange Angel Food Cake Recipe

From Dorothy McNett's Recipe Book.

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Orange Angel Food Cake

From Dorothy McNett's Recipe Book at

1 1/2 cups powdered sugar
1 cup cake flour
1/2 teaspoon fine sea salt
1 1/2 cups egg whites (about 12)
1 tablespoon water
1 tablespoon lemon juice
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
zest of 1 orange, finely chopped
2 teaspoons orange juice

Preheat oven to 350 degrees. Set out but do not grease a 10 inch angel food pan. Sift together completely the powdered sugar, flour, and salt. Really do this well to get all ingredients blended completely. Set aside. In a large mixing bowl beat the egg whites, water, and lemon juice until they are foamy. Add the cream of tartar and beat until gentle foamy peaks start to form. Add the sugar very gradually, about 2 tablespoons at a time, beating constantly. When all the sugar has been added, beat until meringue holds stiff peaks. Gently fold in the zest and orange juice, and then very gently fold in the flour mixture just until the flour disappears. Push batter into the ungreased tube pan. Gently cut through batter with a knife to release any large air pockets. Bake until top springs back when lightly touched, about 45 minutes. Invert on the little legs of the pan and allow to stand until completely cool. Run a thin plastic spatula around the edges and remove the cake to a serving plate. Frost or glaze as desired.

Recipe created 1997-04-26.

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