Orange angel cake #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour(sifted) |
| ½ | cup | Powdered sugar |
| ½ | teaspoon | Salt |
| 1½ | cup | Room temperature |
| Egg whites | ||
| (about 10 or 11 eggs) | ||
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Orange extract |
| 1 | tablespoon | Finely grated |
| Orange peel | ||
| 1½ | teaspoon | Cream of tartar |
| 1 | cup | Granulated sugar |
| 1¼ | cup | Icing sugar |
| ½ | cup | Orange juice |
| 1 | teaspoon | Vanilla |
| Grated peel of | ||
| One orange | ||
Directions
ORANGE GLAZE
Sift the flour, icing sugar & salt together four times. Place the egg whites in a large bowl. Add the vanilla, orange extract & peel. Beat egg whites until foamy. Add the cream of tartar & keep beating until firm but still glossy. Add the granulated. sugar 2 Tbsp. at a time to the egg whites. Continue beating until the cling to the sides of the bowl & are stiff but not dry. Fold in flour mixture a little at a time. Do not stir! Spoon batter into ungreased tube pan. cut through batter to release any air bubbles & gently smooth top. Bake at 350 degrees F for 45-50 minutes or top springs back when gently touched.
Cool upside down. Top with Orange Glaze.
Orange Glaze
Mix all ingredients together with a wooden spoon & spread on top of cake, allowing some to dribble down the sides. Walt