CARAMEL ORANGE ANGEL CAKE

By Montrealer

Cakes

Ingredients

• 1 1/4 cup of flour
• 1 cup brown sugar
• 12 egg whites
• 1 1/2 cream of tartar
• 1 teaspoon of salt
• 1 cup brown sugar
• 3 teaspoons shredded orange peel
• 1 1/2 teaspoon vanilla
• 3 cups frozen whipped topping

Preparation

Step 1

1. Heat oven to 375.
2. Mix flour and 1 cup of brown sugar.
3. Beat whites, cream of tartar and salt in large bowl until foamy.
4. Beat in 1 cup of brown sugar, 2 tablespoons at a time, on high speed until stiff peaks form.
5. Sprinkle with 2 teaspoon of the orange peel and the vanilla.
6. Fold flour mixture, ¼ cup at a time, into meringue.
7. Spread batter in ungreased tube pan.
8. Gently cut through batter with knife.
9. Bake with top springs back when touched lightly and cracks are dry (30-35 minutes).
10. Invert pan on funnel. Let hang until cake is cool.
11. Frost cake with whipped topping.
12. Sprinkle with remaining orange peel.
13. Refrigerate until serving time.