Orange Cardamom Angel Food Cake

Tested Till Perfect

When a light cake is called for, this cholesterol-free classic from Donna Bartolini is the perfect choice. Serve with berries.

Servings: 12

Ingredients:

Nutritional Info
Per serving: about -
cal 146
pro 4 g
total fat 0 g
sat. fat 0 g
carb 33 g
fibre trace
chol 0 mg
sodium 144 mg
% RDI: -
calcium 1%
iron 5%
vit C 3%
folate 5%
    1 cup (250 mL) sifted cake-and-pastry flour
    1-1/2 cups (375 mL) granulated sugar
    1/2 tsp (2 mL) ground cardamom
    1-1/2 cups (375 mL) egg whites, at room temperature (about 11 eggs)
    1 tbsp (15 mL) orange juice
    1 tsp (5 mL) cream of tartar
    1/2 tsp (2 mL) salt
    2 tbsp (25 mL) grated orange rind
    1 tsp (5 mL) vanilla

Preparation:

In bowl, sift together flour, 3/4 cup (175 mL) of the sugar and cardamom; sift again. Set aside.

In large glass or stainless-steel bowl, beat egg whites until foamy. Add orange juice, cream of tartar and sa< beat until soft peaks form. Gradually beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. One quarter at a time, sift flour mixture over egg whites, gently folding in each addition until blended. Fold in orange rind and vanilla. Pour into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air pockets.

Bake in centre of 350°F (180°C) oven until cake springs back when lightly touched, 40 to 50 minutes. Turn pan upside down; let cake hang by legs attached to pan or on inverted funnel or bottle until completely cooled before removing from pan.

Additional Information

  • Variation
    Lemon Nutmeg Angel Food Cake:
    Substitute 3/4 tsp (4 mL) nutmeg for the cardamom; 1 tbsp (15 mL) lemon juice for the orange juice; and 3 tbsp (50 mL) grated lemon rind for the orange rind.

Source

Canadian Living Magazine: November 2005





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