Leftover egg whites? Try this heavenly Orange Angel-Food Cake with Citrus Glaze, bursting with citrus flavors in a spongey, light and airy bundt cake.
Orange Angel-Food Cake with Citrus Glaze
Servings
1 Servings
Ingredients
- 12 egg whites 2 cups
- 1 teaspoon cream of tartar
- 1 ½ cups sugar divided
- ½ cup potato starch
- ½ cup matzo cake meal or ground almonds
- 1 tablespoon vanilla sugar
- 1 tablespoon orange juice
- 3 teaspoons orange zest
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups confectioner’s sugar
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F, with rack in lower third of oven.
- Sift together the potato starch, cake meal, ½ cup of sugar, and vanilla sugar. set aside.
- Place egg whites and cream of tartar in a clean bowl. Beat with the whisk of an electric mixer until the egg whites become frothy, around 1 minute. Add the orange juice, lemon juice, vanilla extract and salt and beat on medium speed until the whites just begin to form peaks, around 3 minutes. Continue mixing on medium speed and gradually add the remaining 1 cup of sugar, 1 tablespoon at a time. raise the speed to medium-high and beat until stiff peaks form and whites are glossy, around 2 minutes.
- Slowly fold the potato starch, cake meal and sugar mixture into the beaten egg-white mixture with a spatula. Then fold in the orange zest.
- Spoon the batter into an ungreased 10-inch tube pan, preferably with a removable bottom. smooth the top, and then transfer to the oven and bake 40-45 minutes, until the cake is springy to the touch and beginning to brown on top.
- Invert the pan immediately onto a cooling rack to keep the cake from collapsing, and cool completely, for around 1 hour. Run a knife around the edges of the pan and the tube to release the cake.
- Once cake has cooled, stir confectioner’s sugar and juices, and pour evenly over the top of the cake. Let the glaze set for 30 minutes.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2013 SUBSCRIBE NOW
Chestnut flour might be a bit sweeter and I am not sure how using less sugar will effect the results of the cake.
Should it be 12 egg whites (usually about 1.5 cups) or 2 cups of egg whites (usually 16-18 egg whites, depending on size)?
I used the full 2 cups (16 egg whites), and i substituted chestnut flour for the cake meal as it was what i had on hand that was gluten-free The cake was a bit dry and it was overly sweet. I think next time i will use fewer egg whites (just 1.5 cups) and/or more orange juice, possibly try cutting the sugar to 1 cup, and be extra careful not to overbake.
Suggestions?