Ingredients with Measurements:
- 1 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 1/2 cups egg whites (about 12 large eggs)
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 cup freshly squeezed orange juice
- 1 tbsp orange zest
Special equipment needed:
- 10-inch tube pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, sift together the cake flour and 3/4 cup of sugar.
3. In another mixing bowl, beat the egg whites, salt, and cream of tartar until soft peaks form.
4. Gradually add the remaining 3/4 cup of sugar to the egg whites, beating until stiff peaks form.
5. Fold the flour mixture into the egg whites, a little at a time, until fully incorporated.
6. Add the vanilla extract, orange juice, and orange zest to the batter, and gently fold until combined.
7. Pour the batter into an ungreased 10-inch tube pan, and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until the cake is golden brown and springs back when touched.
9. Remove the cake from the oven and invert the pan onto a wire rack to cool completely.
10. Once cool, run a knife around the edges of the pan to release the cake.
11. Serve the cake with whipped cream and fresh orange slices.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 166
- Fat: 0g
- Carbohydrates: 38g
- Protein: 4g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour, but the texture of the cake may be slightly different.
- Orange juice and zest can be substituted with any other citrus fruit, such as lemon or lime.
Variations:
- Add a few drops of orange food coloring to the batter for a brighter color.
- Top the cake with a glaze made from powdered sugar and orange juice for extra sweetness.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating, as this will help them to whip up properly.
- Be gentle when folding the flour mixture into the egg whites, as over-mixing can cause the cake to become dense.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the cake on a cake stand or platter, garnished with fresh orange slices and whipped cream.
Garnishes:
- Fresh orange slices
- Whipped cream
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been baked long enough or the oven temperature may have been too low.
Food safety advice:
- Make sure to use clean and fresh eggs, and avoid consuming raw or undercooked eggs.
Food history:
- Angel food cake is a type of sponge cake that originated in the United States in the late 19th century.
Flavor profiles:
- This cake has a light and airy texture, with a subtle citrus flavor from the orange juice and zest.
Serving suggestions:
- Serve the cake as a light and refreshing dessert after a heavy meal.
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