Citrus angel cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Egg white (10-12 large), at room temperature |
| 1½ | cup | Sifted powdered sugar |
| 1 | cup | Sifted cake flour(or sifted all-pupose) |
| 1½ | teaspoon | Cream of tartar |
| 1 | cup | Granulated sugar |
| 1 | teaspoon | Orange or lemon peel, finely shredded |
| 1 | cup | Sifted powdered sugar |
| 1 | teaspoon | Orange or lemon peel, finely shredded |
| 1 | tablespoon | Orange juice (up to 2) |
Directions
CITRUS GLAZE
Heat oven to 350*. Sift powdered sugar and flour together 3 times, set aside. Beat egg whites and cream of tarter on medium to high speed till soft peaks form ( tips curl). Gradually add granulated sugar, 2 tbls. at a time, beating until stiff peaks form (tips stand straight). Sift about ¼ of the flour mixture over beaten egg whites; gently fold in. Repeat, folding ¼ of flour mixture at a time, the fold in orange or lemon peel.
Spoon batter evenly into an ungreased 10" tube pan. Gently cut through batter. Bake on lowest oven rack 40-45 minutes or till top springs back when lightly touched. Immediately invert cake in pan. Cool completely.
Remove cake from pan. Drizzle with citrus glaze. Mix powd.sugar and citrus peel. Stir in O.J. 1 tsp. at a time, till of drizzling consistency.
Posted to MC-Recipe Digest V1 #342 Recipe by: Better Homes & Garden Healthy Cooking Dlx.
From: Hoppie <steveh@...>
Date: Fri, 13 Dec 1996 13:30:55 -0800 (PST)