Zutaten für Orange Angel Cake
- 1 cup cake flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 1/2 cups egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2 teaspoons orange zest
- 1 1/2 teaspoons cream of tartar
- 1 1/4 cups granulated sugar
- 1/4 cup orange juice
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Zubereitung von Orange Angel Cake
- Preheat oven to 350°F (175°C). Sift together the cake flour, powdered sugar, and salt four times. Set aside.
- In a large, clean, grease-free bowl, beat the egg whites until foamy.
- Add the vanilla extract, orange extract, and orange zest. Beat until soft peaks form.
- Gradually add the cream of tartar, continuing to beat until stiff, glossy peaks form.
- Gradually add the granulated sugar, 2 tablespoons at a time, beating well after each addition until stiff peaks form and the mixture is glossy.
- Gently fold in the sifted flour mixture in three additions, being careful not to deflate the egg whites.
- Spoon the batter into an ungreased 10-inch tube pan.
- Run a knife or spatula through the batter to release any air bubbles and smooth the top.
- Bake for 45-50 minutes, or until the top springs back when gently touched.
- Invert the pan immediately onto a wire rack and let the cake cool completely upside down.
- **Make the Orange Glaze:** Whisk together the powdered sugar, orange juice, vanilla extract, and orange zest until smooth.
- Once the cake is completely cool, carefully remove it from the pan. Drizzle the glaze over the top, allowing some to run down the sides.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
131g
Fat
0g
Carbs
15g
