Ingredients with Measurements:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/4 cup freshly squeezed orange juice
Special equipment needed:
- 10-inch angel food cake pan
- Stand mixer or hand mixer
- Fine mesh strainer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, sift together the cake flour and 3/4 cup of the granulated sugar. Set aside.
3. In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the egg whites on medium speed until frothy.
4. Add the salt and cream of tartar and continue to beat on medium speed until soft peaks form.
5. Gradually add the remaining 3/4 cup of granulated sugar, one tablespoon at a time, while continuing to beat on medium speed.
6. Increase the speed to high and beat until stiff peaks form.
7. Add the vanilla extract and orange zest and beat on low speed until just combined.
8. Using a rubber spatula, gently fold in the flour mixture in three additions, alternating with the orange juice in two additions.
9. Pour the batter into an ungreased 10-inch angel food cake pan and smooth the top with a spatula.
10. Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
11. Remove the cake from the oven and immediately invert the pan onto a wire rack. Let cool completely in the pan.
12. Once the cake is cool, run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
10-12 servings
Nutritional information:
Per serving:
Calories: 150
Fat: 0g
Carbohydrates: 34g
Protein: 4g
Sodium: 80mg
Sugar: 27g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour, but the texture of the cake may be slightly denser.
- Granulated sugar can be substituted with caster sugar or superfine sugar.
- Orange zest can be substituted with lemon zest or lime zest.
Variations:
- Lemon Angel Food Cake: Substitute lemon zest and juice for the orange zest and juice.
- Chocolate Angel Food Cake: Sift 1/4 cup of unsweetened cocoa powder with the flour mixture.
- Berry Angel Food Cake: Top the cake with fresh berries and whipped cream.
Tips and tricks:
- Make sure all utensils and mixing bowls are completely clean and free of any grease or oil, as this can affect the texture of the cake.
- Use room temperature egg whites for best results.
- Do not grease the angel food cake pan, as the cake needs to cling to the sides of the pan to rise properly.
- Invert the cake pan immediately after removing it from the oven to prevent the cake from collapsing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds or in a 350°F oven for 5-7 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar and garnish with fresh orange slices.
Garnishes:
Fresh orange slices, whipped cream, powdered sugar.
Pairings:
Fresh fruit salad, vanilla ice cream, coffee.
Suggested side dishes:
Mixed green salad, roasted vegetables.
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.
- If the cake sticks to the pan, run a knife around the edges of the pan before inverting it onto a serving plate.
Food safety advice:
Make sure to use fresh eggs and wash your hands and utensils thoroughly before handling them.
Food history:
Angel food cake is a type of sponge cake that originated in the United States in the late 19th century. It is named for its light and airy texture, which is said to resemble the texture of angel wings.
Flavor profiles:
The orange zest and juice add a bright, citrusy flavor to the cake, while the vanilla extract adds a subtle sweetness.
Serving suggestions:
Serve the cake as a light and refreshing dessert after a heavy meal.
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