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Incredible Angel Cake with Orange Glaze

This cake’s batter has many uses.  If you prefer a jelly roll cake you're all set. Or, simply use half the recipe ingredients, and you have a cake to make the famous brazo gitano.  The only difference is that you must grease the pan and use waxed paper for baking.  Not so with the Angel Cake. Read on and see what I mean..


INGREDIENTS

  • Cake

  • 1-1/2 cups cake flour
  • 1/4 teaspoon salt
  • 1-1/2 cups granulated sugar
  • 1-1/2 cups egg whites
  • 2 tablespoons lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon almond extract
  • Sprinkle of powdered sugar

  • Orange Glaze

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1 teaspoon orange zest
  • 1/4 cup orange juice
  • 1 tablespoon Grand Marnier

DIRECTIONS

STEP 1
Preheat oven to 350 degrees F.

STEP 2
Into a mixing bowl, sift the flour and salt; do it again twice. Now re-measure the 1-1/2 cups flour.

STEP 3
Sift sugar into a separate bowl; do it again twice more, and re-measure 1-1/2 cups. Sift 1/2 cup of the sugar and add to flour mixture. Mix well, then sift the flour with the mixture one more time! Set aside.

STEP 4
In a large mixing bowl, combine egg whites and lemon juice; beat until foamy. Add cream of tartar and continue beating until soft peaks start to form. Add remaining cup of sugar gradually, 2 tablespoons at a time, until all is used and peaks are formed but not dry. Remove bowl from stand. Continue beating by hand.

STEP 5
Add flour mixture in portions, folding each addition into the meringue before adding another. Do this gently but quickly until all is well-incorporated. Sprinkle almond extract and stir --don’t beat -- into batter.

STEP 6
Pour batter into an ungreased angel tube pan; bake 30 to 40 minutes. A cake tester should come out clean when it is done. If not, allow 5 to 10 more minutes baking time. Turn the tube pan upside down and allow cake to cool that way before attempting to remove from pan.

STEP 7
To remove cake from pan, use a narrow, thin spatula and carefully pry the cake loose from pan; remember to loosen it along the inner tube of the cake as well, or it will stick and fall apart. Dust a cake platter with powdered sugar; it prevents cake from sticking to the platter. Serve plain or dribble a glaze over the warm cake.

STEP 8
In a small mixing bowl, combine sugar, butter, zest and juice; mix well. Heat a large pot of water and when it boils, turn heat to low and set the mixing bowl into it, stirring carefully for 3 minutes. Remove from heat, add the liqueur, and beat until smooth. Adjust the consistency of the glaze by adding more juice if necessary. Dribble glaze over the cake until it cascades over the sides. A feast for eye and mouth!

STEP 9
Yield: 6 to 8 slices.

Keywords: CAKE, ANGEL FOOD, DESSERT, ORANGE
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