Orange Angel Food Cake
\nBased on Betty Crocker’s Angel Food Cake<\/p>\n
US measures<\/p>\n
1\u00bd cups powdered sugar
\n1 cup cake flour
\n1\u00bd cups egg white (about 12 large)
\n1\u00bd teaspoons cream of tartar
\n1 cup granulated sugar
\n1 tablespoon vanilla
\nzest of half an orange or one tangerine<\/p>\n
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\u00b0.
\n2. 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.
\n3. Sprinkle sugar-flour mixture, \u00bc 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.
\n4. 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.
\n5. Spread or drizzle top of cake with Orange Glaze.<\/p>\n
Orange Glaze<\/p>\n
US measures<\/p>\n
1\/3 cup butter
\n\u00bd teaspoon grated orange zest
\n\u00bd cup whipping cream
\n1 teaspoon vanilla
\n2-2\u00bd cups powdered sugar<\/p>\n
1. Melt butter in 1\u00bd quart sauce pan. Add orange zest and whipping cream and then heat until scalded (just before boiling). Add vanilla.
\n2. Stir in sifted powdered sugar until smooth and the consistency of thick syrup. Glazes one angel food cake.<\/p>\n
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