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“I haven't tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Health Matters magazine.”
READY IN:
2hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make well in center of flour mixture. Add oil, egg yolks, orange zest and juice and 1/4 cup cold water; whisk batter until smooth.
  2. Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar (1 tablespoon at a time); continue to beat until stiff peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg white mixture just until combined (do not overmix).
  3. Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a toothpick inserted near center of cake comes out clean, about 55 minutes to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve topped with Vanilla Whipped Cream and Candied Orange Zest, if desired.
  4. Vanilla Whipped Cream:
  5. In a medium bowl, using an electric mixer or whisk, beat 1 cup heavy cream, 1 tablespoon sugar and 1/2 teaspoon pure vanilla extract until soft peaks form. Serve immediately.
  6. Candied Orange Zest:
  7. Using a vegetable peeler, remove zest of 1 orange in long strips; thinly slice lengthwise. In a small saucepan, combine 1/2 cup sugar and 1 cup water; bring to a boil over high. Add zest and reduce heat to medium. Cook until zest is softened, about 15 minutes. With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss zest with 2 tablespoons sugar. Store in an airtight container at room temperature up to 1 day.

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