Orange Cardamom Angel Food Cake
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% |
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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
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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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