Today’s sweet recipe: orange angel cake.
Angel cake, or angel food cake, makes you feel like you are in heaven when you taste it. Its peculiarity is that it contains only egg whites, little flour, and neither oil nor butter, resulting in an extraordinarily soft cake that will win you over with the first bite, the citrus aroma is intoxicating. The orange angel cake is baked in the special tin with feet for American chiffon cakes, which allows you to flip the cake after baking so it doesn’t collapse while cooling. Moreover, this type of pan should not be greased and floured so that the angel cake comes out without an outer crust and is even more pristine.
This cake originated in the United States but is now known worldwide for its fluffiness. The one I’m proposing today is a fragrant and very delicate orange angel cake that will win you over immediately, great for breakfast, and perfect at any time of the day.
Let’s see together, step by step, how to make this recipe.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 22 cm pan
- Cooking methods: Oven
- Seasonality: All seasons
Ingredients for a 22 cm pan
Below you will find the links to purchase some ingredients used in the recipe
- 12 oz egg whites
- 2 tsp cream of tartar
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 vial lemon flavoring
- 1 vial orange flavoring
- 1 orange (zest)
Tools
Below you will find links to some tools used to make the recipe
- 1 Pan
- 1 Mixer
- 1 Stand Mixer
- 1 Bowl
- 1 Grater
- 1 Spatula
- 1 Sifter
Let’s Start!
In a bowl, place the egg whites and start whisking them with an electric mixer, shortly after add the cream of tartar and continue beating. A stand mixer can also be used.
When they start to become firm, gradually add the sugar while continuing to beat, then add the grated orange zest.
Put the electric mixer aside and take a spatula. Add the orange and lemon flavoring vials and gently mix from bottom to top. Mix the flour and cornstarch, then sift them into the egg whites and gently mix until all the flour is well incorporated.
Now that we have obtained a soft and homogeneous mixture, pour it gently into the appropriate pan WITHOUT greasing or oiling and level the surface with the spatula. Bake in a preheated oven at a temperature of 320°F for 40 minutes.
Once our orange angel cake is out of the oven, flip it, letting it rest on the feet, and let it cool head down for at least half an hour. When it is cold, use a small knife to detach it from the sides and the bottom. Before you finish it all, take a picture and post it on social media tagging me (a curly girl baking) and let me know if you feel in heaven!
A Curly Girl Suggests
Angel cake is usually covered with a glaze or with powdered sugar or melted chocolate.
Angel cake is usually covered with a glaze or with powdered sugar or melted chocolate.
FAQ (Questions and Answers)
How do I make the glaze to cover the angel cake?
You can make the glaze with 250 grams of powdered sugar combined with 80 ml of orange or lemon juice.
