Orangy Angel Food Cake

Course : Cakes
Serves: 10
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1 medium lemon
1 medium navel orange
1 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
14 large egg whites at room temperature
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1/4 teaspoon orange extract
1 1/2 cups confectioners sugar
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon orange extract

Preparation / Directions:

SUBSTITUTION: If you can't find orange extract, you can use vanilla. Preheat the oven to 350'F.. Finely grate the peel from the lemon and orange; set aside. Sift the cake flour with 3/4 cup of the sugar three times. Set aside on a sheet of waxed paper. In a large howl, beat the egg whites and salt with a mixer at medium speed until frothy. Sift the cream of tartar on top; beat at medium-high speed until tripled in volume but soft. Beat in the remaining 3/4 cup sugar 1 tablespoon at a time. Beat until glossy. Mix in peels and extract. Sift a third of the flour mixture on top; fold until barely blended. Repeat with the remaining flour in 2 batches. Scrape batter into a 10-inch tube pan. Bake for 45 minutes, until golden and springy. Invert the pan (on a bottle); let cool. Remove the cake from the pan. In a bowl, whisk the confectioners' sugar; juices and extract. Drizzle over the


Nutritional Information:

169 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 42g Carbohydrate; 0mg Cholesterol; 54mg Sodium

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