Orange Angel Food Cake

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups egg whites, at room temperature (from about 1 dozen eggs)
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 1/2 cups sugar, divided
• 1 1/8 cups sifted cake flour
• 1 teaspoon pure vanilla extract
• 1 orange, zested
• 3/4 cup orange juice
• 1 1/2 lbs confectioners' sugar

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy.
• 3 add the cream of tartar and salt and continue whipping until soft peaks form.
• 4 with the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• 5 sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
• 6 fold into the egg whites, then fold in the vanilla, and zest.
• 7 spoon the batter into ungreased mini tube pans.
• 8 bake until light golden brown, 25 to 30 minutes.
• 9 cool by turning the cake (in the pan) upside down until it cools to room temperature.
• 10 run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers.
• 11 the outside of the cake will remain in the pan leaving the cake whiter and more angelic-looking!
• 12 make the glaze: stir the ingredients together until smooth.
• 13 dip the tops of the cakes in the glaze.
• 14 let set for at least 30 minutes before serving, or until the icing is hard.
• 15 serve with sorbet.