Have you ever tried to make angel food cake from scratch? You have to try it at least once in your life -- the taste is heavenly -- it truly is! Tell me what you think when you create this "masterpiece"!
It is also a good thing to make when you have all those eggs and don't know what to do with them. Honestly, that is how I came up with this recipe -- LOL!
Orange-Almond Angel Food Cake
1 1/2 cups egg whites (about 12 eggs)
1 cup flour
1 1/4 cups powdered sugar
1/4 teaspoon salt
1 1/2 teaspoons Cream of Tartar
1 teaspoon orange extract
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/2 teaspoon orange peel
1 cup sugar
Place egg whites in large bowl and let it sit for 30 minutes. Make sure there is no yolk. Combine powdered sugar and flour (this is best if it is sifted) in separate bowl and set aside. To egg whites, add salt, Cream of Tartar, orange extract, almond extract, vanilla and orange peel. On high speed, beat mixture while gradually adding sugar until stiff peaks form, about 5 - 6 minutes. Gently fold in flour mixture. With spatula, gently spoon cake mixture into an ungreased 10 inch tube pan. Bake immediately at 350 degrees F. for 40 - 45 minutes or until cake springs back when lightly touched. Immediately invert pan. Many tube pans have legs for this purpose. If the tube pan does not have legs, invert the pan over a narrow-necked bottle or a funnel inserted into the tube. Cool completely before removing from pan.
Glaze:
1/2 cup powdered sugar
1 Tablespoons milk
1/8 teaspoon orange extract
1/8 teaspoon almond extract
1/2 teaspoon orange peel
Mix all ingredients. Drizzle over cooled cake.
Note: If glaze is too thick, add more milk. If it is too thin, add more powdered sugar.
It is also a good thing to make when you have all those eggs and don't know what to do with them. Honestly, that is how I came up with this recipe -- LOL!
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| Orange-Almond Angel Food Cake |
Orange-Almond Angel Food Cake
1 1/2 cups egg whites (about 12 eggs)
1 cup flour
1 1/4 cups powdered sugar
1/4 teaspoon salt
1 1/2 teaspoons Cream of Tartar
1 teaspoon orange extract
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/2 teaspoon orange peel
1 cup sugar
Place egg whites in large bowl and let it sit for 30 minutes. Make sure there is no yolk. Combine powdered sugar and flour (this is best if it is sifted) in separate bowl and set aside. To egg whites, add salt, Cream of Tartar, orange extract, almond extract, vanilla and orange peel. On high speed, beat mixture while gradually adding sugar until stiff peaks form, about 5 - 6 minutes. Gently fold in flour mixture. With spatula, gently spoon cake mixture into an ungreased 10 inch tube pan. Bake immediately at 350 degrees F. for 40 - 45 minutes or until cake springs back when lightly touched. Immediately invert pan. Many tube pans have legs for this purpose. If the tube pan does not have legs, invert the pan over a narrow-necked bottle or a funnel inserted into the tube. Cool completely before removing from pan.
Glaze:
1/2 cup powdered sugar
1 Tablespoons milk
1/8 teaspoon orange extract
1/8 teaspoon almond extract
1/2 teaspoon orange peel
Mix all ingredients. Drizzle over cooled cake.
Note: If glaze is too thick, add more milk. If it is too thin, add more powdered sugar.
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