Citrus Angel Food Cake
This recipe makes 12 servings
- Portion size: 12
- 1 cup 1cupsifted cake and pastry flour
- 1-1/2 cups 1-1/2cupsgranulated sugar
- 1-1/2 cups 1-1/2cupsegg whiteegg whites, (about 11 eggs) at room temperature
- 1 tbsp 1tbsplemon juice
- 1 tsp 1tspcream of tartar
- 1/2 tsp 1/2tspsalt
- 1 tsp 1tspvanilla
- 1 tbsp 1tbspgrated lemon rind
- 1 tbsp 1tbspgrated lime rind Orange Yogurt Sauce:
- 4 cups 4cupsplain low-fat yogurt
- 1 cup 1cuporange juice
- 2 tbsp 2tbspgranulated sugar
- 2 tbsp 2tbspgrated orange rind
- 2 tbsp 2tbsporange juice concentrate Garnish:
- Orange segmentOrange segments
Into bowl, sift together flour and 3/4 cup (175 ml) of the sugar; sift again. Set aside.
In large mixing bowl (not plastic), beat egg whites until foamy. Add lemon juice, cream of tartar and salt ; beat until soft peaks form. Gradually add remaining sugar, 2 tbsp (25 ml) at a time, beating until mixture is glossy and stiff peaks form.
A quarter at a time, sift flour mixture over egg whites, gently folding in each addition until well blended. Gently fold in vanilla and lemon and lime rinds. Pour into ungreased 10-inch (4 L) tube pan.
Run spatula through batter to eliminate any large air pockets. Smooth top with spatula. Bake in 350°F (180°C) oven for 40 to 45 minutes or until cake springs back when lightly touched.
Turn pan upside down and let hang on legs attached to pan or on inverted funnel, or bottle, until completely cool. Remove from pan. (Cake can be stored in airtight container for up to 2 days or frozen for up to 1 month.)
Orange Yogurt Sauce: Line plastic sieve with cheesecloth; set over bowl. Spoon in yogurt; cover and let drain in refrigerator for at least 12 hours or until thick. Discard liquid. Whisk together drained yogurt, orange juice, sugar, orange rind and juice concentrate. Pour sauce over each serving.
Garnish: Garnish with orange segments.