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Orange Angel Food Cake Recipe


Veg  CD  DP  90mins plus cooling


Serves 4       Desserts cold   Puddings   Vegetarian



75g/3oz Plain Flour

25g/1oz Cornflour

1/2 teasp Salt

225g/8oz Caster Sugar

8 Egg Whites

1 tbsp Lemon Juice

1 tbsp Cream of Tartar

1/2 teasp Vanilla Essence

For the Sauce

4 Oranges

Juice of 1/2 Lemon

1 tbsp Cornflour

3 tbsp Caster Sugar

25g/1oz Butter

1 Egg Yolk, beaten

1 tbsp Dark Rum



1. Heat the oven to 180C, 350F, Gas mark 4. Have ready a dry and ungreased 22cm/9 inch angel cake or tube tin. Sieve the flour with the cornflour and salt. Sieve the caster sugar separately. Add 75g/3oz of the sifted sugar to the flour.

2. Lightly whisk together the egg whites and lemon juice. Continue whisking until foamy, then add the cream of tartar and whisk until stiff but not dry. Whisk in the remaining sugar, 1 tbsp at a time. If using an electric whisk, start adding the sugar immediately after the cream of tartar to avoid the risk of over-beating. Whisk in the vanilla.

3. Sieve the flour mixture, 2 tbsp at a time, over the whisked whites and fold in quickly and gently but thoroughly.
4. When all the flour has been incorporated, turn the mixture into the tin. Smooth the surface and draw a palette knife through the mixture to release any large air bubbles. Bake immediately for about 45 minutes or until the surface springs back when gently pressed.

5. Remove from the oven and stand the tin upside down on a wire rack. Leave for at least 1 hour or until the cake is quite cold and set.

6. Meanwhile, finely grate the zest from 1 orange and reserve. Squeeze the juice of all the oranges and pour into a measuring jug. Add the orange zest and lemon juice and make up to 600ml /1 pt with water. Pour into a small saucepan and bring it to the boil.

7. Blend the cornflour with 2 tbsp water and add to the sauce. Simmer stirring, for 2-3 minutes until it is thick and translucent.

8. Remove from the heat, add the sugar and butter and stir until the sugar is dissolved. Then pour in a thin stream on to the egg yolk beating constantly. Return the mixture to a clean pan and stir over very low heat for 1-2 minutes until the sauce has thickened slightly. Do not boil. Strain into a sauce-boat. Cool slightly then stir in the rum.

9 . Transfer the angel food cake to a serving plate. Serve with the cold sauce.

End of instructions



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon

Electric whisk

Palette knife

Small saucepan

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