Angel Food Cake - Orange
Perfect Light Desserts Nick Malgieri p 50
per serving: 116 cal, 0 g sat fat, 0 g total fat 4g protein, 25g carbs, 0 g fiber, 0mg cholesterol, 78 mg sodium
Ingredients
- 1 1/2 cups sugar, divided into 3/4 & 3/4 cups
- 1 cup bleached AP flour (spoon flour into dry measure cup & level off)
- 1 1/2 cups egg whites (abt 12 large eggs) room temp
- 1/4 tsp salt
- 1 tbs strained fresh lemon juice
- 1 1/2 tsp orange extract
- 1 tbs finely grated orange zest-use more
Preparation
Step 1
Preheat oven to 325
Sift 3/4 cup sugar with flour
Place egg whites,salt & lemon juice in bowl of elec mixer
Whip on med speed w/whisk attachment til egg whites are white, opaque & beginning to hold their shape
Increase speed to med high & whip in extra 3/4 cup sugar a couple of tbs at a time, continuing to to whip til egg whites hold a soft glossy peak
Quickly whip in the orange extract & orange zest
Sift a third of the flour & sugar mixture over the whipped egg whites & use a large rubber spatula to fold it in. Repeat w/another third of the flour & sugar, then fold in the rest
Scrape the batter into ungreased pan,rotating pan to fill evenly
Gently plunge thin knife into batter to remove large air bubbles, smooth top of batter
Bake for 45 -m 55 mins or til browned , well risen & firm to touch
Invert pan & allow cake to cool completely
Using long thin knife loosen cake from sides of pan, remove bottom of pan, loosen cake from central tube