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Recipes from Sweet

Orange Angel Food Cake
Based on Betty Crocker’s Angel Food Cake

US measures

1½ cups powdered sugar
1 cup cake flour
1½ cups egg white (about 12 large)
1½ teaspoons cream of tartar
1 cup granulated sugar
1 tablespoon vanilla
zest of half an orange or one tangerine

1. Check to make sure that the cake pan will fit if the oven racks are in the middle. Place them as high as possible. Heat oven to 325°.
2. Mix and sift powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, one tablespoon at a time, on high speed, adding vanilla with the last addition of sugar. Continue beating until stiff and glossy meringue forms.
3. Sprinkle sugar-flour mixture, ¼ cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Fold in the zest. Push batter into ungreased angel food cake (tube) pan. Cut gently through batter with spatula.
4. Bake 30 to 35 minutes or until cracks feel dry and tops springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about two hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.
5. Spread or drizzle top of cake with Orange Glaze.

Orange Glaze

US measures

1/3 cup butter
½ teaspoon grated orange zest
½ cup whipping cream
1 teaspoon vanilla
2-2½ cups powdered sugar

1. Melt butter in 1½ quart sauce pan. Add orange zest and whipping cream and then heat until scalded (just before boiling). Add vanilla.
2. Stir in sifted powdered sugar until smooth and the consistency of thick syrup. Glazes one angel food cake.

 

I found an Australian Angel food cake at Virtual Recipes:
I’m going to assume Australian measures.

Homemade Angel Food Cake
Ingredients:
1 cup(s) cake flour
1 cup(s) confectioners sugar
1-1/2 cup(s) egg whites, (about 12)
1 tsp. cream of tartar
1 tsp. vanilla extract
1-1/4 cup(s) sugar

Directions:
1. Sift flour and confectioners` sugar together twice; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla. Gradually beat in sugar, about 2 tablespoons at a time, until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture, about 1/2 cup at a time. Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan onto a wire rack; cool completely, about 1 hour.

To make this (or any angel food cake) Orange, coat the zest of one tangerine (or half an orange) with the sugar/flour mixture and add just before pouring into the pan.

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