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Orange Dream Angel Food Cake

 Orange Dream Angel Food Cake
A basic angel food cake becomes a heavenly indulgence thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania
16 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 12 egg whites
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1-3/4 cups sugar, divided
  • 1-1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange peel
  • 1 teaspoon orange extract
  • 6 drops red food coloring, optional
  • 6 drops yellow food coloring, optional

Directions

  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside.
  • Add the cream of tartar, salt and almond and vanilla extracts to egg
  • whites; beat on medium speed until soft peaks form. Gradually add
  • remaining sugar, about 2 tablespoons at a time, beating on high
  • until stiff glossy peaks form and sugar is dissolved. Gradually fold
  • in flour mixture, about 1/2 cup at a time.
  • Gently spoon half of batter into an ungreased 10-in. tube pan. To the
  • remaining batter, stir in the orange peel, orange extract and food
  • colorings if desired. Gently spoon orange batter over white batter.
  • Cut through both layers with a knife to swirl the orange and remove

2 of 2

Orange Dream Angel Food Cake (continued)

Directions (continued)

  • air pockets.
  • Bake on the lowest oven rack at 375° for 30-35 minutes or until
  • lightly browned and entire top appears dry. Immediately invert pan;
  • cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a
  • serving plate. Yield: 16 servings.
Nutritional Facts: 1 slice equals 130 calories, trace fat (trace saturated fat), 0 cholesterol, 116 mg sodium, 28 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 2 starch.