139 kcal
65 min.
Recipe for Citrusy Angel Food Cake
0 reviews
NaN g
139 kcal
1 kcal
138.8
5.9g
0.1g
56.9g
Ingredients (servings):
8
Converted ingredients are going to appear on the shopping list
- Eggs chicken white12× piece (420 g)
- Sugar For Diabetics350 g
- Enriched Cake Flour 133 g
- Cream of tartar1.5× teaspoon (6 g)
- Pure Orange Extract (Alcohol 61%)3× portion (3.3 g)
- Pure Lemon Extract (Alcohol 61%)3× portion (3.3 g)
- Himalayan Pink Salt1× portion (1 g)
How to make Citrusy Angel Food Cake
1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. Add the orange and lemon extracts, then beat just until incorporated.
4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. Pour and spread batter into an UNGREASED 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
5. Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
6. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve.
7. Store leftovers in the refrigerator for up to 5 days.
8. To make ahead and freeze, prepare the angel food cake one day in advance, then cover tightly and store at room temperature overnight. Angel food cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
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