Orange Dream Angel Food Cake
Total TimePrep: 25 min. Bake: 30 min. + cooling
- 12 large egg whites
- 1 cup 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 zest
- 1 teaspoon orange extract
- 6 drops red food coloring, optional
- 6 drops yellow food coloring, optional
- 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 zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove 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.
Nutrition Facts1 slice: 130 calories, 0 fat (0 saturated fat), 0 cholesterol, 116mg sodium, 28g carbohydrate (22g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch.
May 22, 2019
One of my familyand#039;s favorite desserts!
Mar 11, 2018
Very tasty, delicios twist on plain Angel Food Cake! Will make again.
Apr 29, 2014
I made this for Easter, but I beat 6 of the egg yolks and added the same amount of egg whites (as used in the original recipe.) looks like a flower
Apr 29, 2014
This sounds fabulous...have not and will not make...I don't raise chickens and price of eggs is out of sight. I will adapt to a mix however..
Mar 30, 2014
This cake is wonderful! Since it's just my husband and me, I cut the recipe in half and made it in a foil-lined 9x5-inch loaf pan. The cake was so easy to prepare, and baked up moist and delicious. I will definitely be making this again!
Apr 25, 2011
Aleece, I'll take your recommendation and add this to the list of cakes to make for my mom's birthday in two weeks. I'll admit, I've never made an angel food cake from scratch - but it doesn't look much different from the chiffon cakes I'm always making. Hauke
Apr 25, 2011
OMG- delicious! My mom made this for Easter and the recipe is a keeper. It doesn't need any topping or sauce. It rose up beautifully, the color was nice with the top slightly carmelized, and the flavor was to die for. Can't wait to make it at my house!