Aug 20, 2016 2 min read

Orange Angel Food Cake

Note: Cake requires refrigeration.

• Ingredients

For cake

1 1/2 cups powdered sugar

1 cup cake flour

12 egg whites

1 1/2 teaspoons cream of tartar

1 cup granulated sugar

1 small box apricot Jell-O

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

1/4 teaspoon salt

For filling

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla

1 (11-ounce) can mandarin oranges, chopped

For frosting

1 1/2 cups sugar

2 egg whites

1/3 cup water

1/4 teaspoon cream of tartar

1 teaspoon vanilla

To make the cake: Combine powdered sugar and flour, and set aside. Beat egg whites and cream of tartar until foamy. Beat in granulated sugar, 2 teaspoons at a time, adding vanilla, almond extract and salt with the last addition. Beat until stiff and glossy.

Sprinkle flour mixture, 1/4 cup at a time, over egg white mixture, and fold in with a spatula. Fold in Jell-O powder. Push into a 10-inch angel food pan and draw a knife through batter to release air until air pockets.

Bake at 375 degrees on lowest oven rack for about 35 minutes, or until cracks on top feel dry. Immediately invert cake onto a bottle or funnel to cool.

To make the filling: Beat the first 3 ingredients until fluffy. Add orange pieces. Cut a 2-inch layer off top of cooled cake. Hollow out a tunnel, leaving a 3/4-inch shell. Fill with the whipped filling. Replace top. Frost.

To make the frosting: In a double boiler, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low for 1 minutes. Continue beating over low heat until mixture reaches 160 degrees on candy thermometer.

Pour into large mixing bowl, add vanilla, and beat on high speed until stiff peaks form.

Kim Teichmann

Avella