Orange angel cake #2

Yield: 8 Servings

Measure Ingredient
1 cup Flour(sifted)
½ cup Powdered sugar
½ teaspoon Salt
1½ cup Room temperature
\N \N Egg whites
\N \N (about 10 or 11 eggs)
1 teaspoon Vanilla
1 teaspoon Orange extract
1 tablespoon Finely grated
\N \N Orange peel
1½ teaspoon Cream of tartar
1 cup Granulated sugar
1¼ cup Icing sugar
½ cup Orange juice
1 teaspoon Vanilla
\N \N Grated peel of
\N \N One orange


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

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