Any tangy orange — navel, burgundy-fleshed Moro in the winter or a member of the mandarin family — is ideal in this recipe. Serve with whipped cream scented with orange liqueur and sweetened sliced or crushed strawberries.
- Portion size 16 servings
- Credits : Canadian Living Magazine: July 2003
Ingredients
Method
In large bowl, sift flour, 3/4 cup (175 mL) of the sugar, baking powder and salt. In separate bowl, whisk egg yolks, orange rind and juice, and oil; pour over flour mixture and whisk just until smooth. Set aside.
In large bowl, beat 8 egg whites until foamy. Add cream of tartar; beat until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form; gently stir one-quarter into batter. Fold in remaining egg white mixture; scrape into 10-inch (4 L) angel food cake pan. Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake in bottom third of 350°F (180°C) oven until cake springs back when lightly touched, about 40 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until completely cool.
Run knife around inside of pan and tube. (Make-ahead: Invert into plastic wrap-lined airtight container big enough to hold cake; fold plastic wrap over top. Store in airtight container for up to 2 days or freeze for up to 2 weeks.) Turn out, bottom side up, onto cake plate.
Orange Cream: In bowl, whip cream, liqueur and sugar; serve with cake.
Nutritional facts <b>Per each of 16 servings:</b> about
- Sodium 155 mg
- Protein 4 g
- Calories 282.0
- Total fat 14 g
- Cholesterol 89 mg
- Saturated fat 4 g
- Total carbohydrate 34 g
%RDI
- Iron 9.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 8.0
