Angel food cake with orange, a delicious sweet without butter and oil. Perfect breakfast for those who love soft cakes and the scent of oranges. The angel food cake has in the dough the grated orange peel, an orange liqueur, the Cointreau, and an ever-orange frosting. To show you how to prepare this dessert I have also prepared a VIDEO RECIPE Step by step you can see on my channel You Tube.
This is what I call a t'recycled' vegetable oil, because I always do it when I have egg whites left. In this case, having prepared a pasta full of egg yolks, I had well advanced 11 egg whites. The chances were two: Angel food cake or meringue and I chose the latter because it is a cake that, Despite the amount of sugar does not own dietetics, has no oil and butter in the dough or has a negligible amount of flour.
I like the very covered or stuffed Angel food cake with something creamy, but this time I wanted to follow the simplicity and I simply glazed. Try it as well as I thought I, or tuffatela in milk, in hot chocolate or even a cup of tea and you will see that exceptional softness. If you like the idea of this cake made with only egg whites and no butter nor oil in the dough, try the other two variants: AI blueberries and mascarpone and filled with Tiramisu cream and raspberries. Have a good day!
360 grams of egg whites at room temperature
150 grams of flour 00
250 grams caster sugar
5 grams of cream of tartar or the tip of a teaspoon of baking soda
40 milliliters di COINTREAU
grated rind of two organic oranges
a pinch of salt
250 grams of powdered sugar
the juice of an orange
candied or dried oranges to decorate the cake
Before preparing the Angel food cake with orange, Preheat the oven to 170 degrees static. Look carefully VIDEO RECIPE STEP BY STEP.
Whisk the egg whites until firm with 125 grams of sugar. Merge to whites flour with cream of tartar, using a spatula and doing a movement from top to bottom to incorporate air and do not disassemble the egg whites. Add sugar, stirring from top to bottom, salt and orange zest. Then add the Cointreau.
Pour the dough for the orange Angel food cake into a ring mold for bundt cake or chiffon cake (don't need to grease it with butter, but if you want to be 100% sure to draft the cake without problems and do not worry use a little' butter then butter and flour the mold) and level.
Bake for 30 minutes. Remove from oven and invert the mold on a wire rack, leaving him upside down until completely cooling, then unmold the Angel food cake with orange.
For the icing, mix the icing sugar with orange juice a teaspoon at a time, to obtain a thick, thick icing, If you want the cake to be evenly frosted. If you prefer to put less icing you can make it a little more liquid by adding more orange juice. Pour the icing on the cake when spreading with a spatula and letting coli along the edges, in order to obtain a pleasing decorative effect. Garnish the Angel food cake with orange with candied or dried oranges or, If you prefer, with toasted almonds or candied orange chip. Bon appétit!