Orange Cardamom Angel Food Cake

Author: Canadian Living

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

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2005

Ingredients

  • 1 cup sifted cake-and-pastry flour
  • 1 1/2 cup granulated sugar
  • 1/2 teaspoon ground cardamom
  • 1 1/2 cup egg whites at room temperature (about 11 eggs)
  • 1 tablespoon orange juice
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 tablespoons grated orange rind
  • 1 teaspoon vanilla

Method

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 salt ; 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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 144 mg
  • Protein 4 g
  • Calories 146.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 33 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Orange Cardamom Angel Food Cake

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