Monday, March 22, 2010

Orange Swirl Angel Food Cake

1 1/2 cups egg whites - divided in half
1 1/2 tsps. cream of tartar - divided in half
1 cup white sugar - divided in half
1 cup cake flour - divided in half
1 1/2 cups powdered sugar - divided in half
1/4 tsp. salt - divided in half
1/2 tsp. vanilla extract
2 tsp. orange extract
red and yellow food coloring

Combine 1/2 of egg whites with 1/2 of cream of tartar and beat on medium speed until foamy. Turn mixer to high and slowly add half of white sugar 2 tbsp. at a time, continuing to beat until stiff peaks form. Add 1/2 salt and vanilla extract with last addition of sugar. DO NOT UNDERBEAT!! While egg whites are beating, combine one half of flour with one half of powdered sugar. Use wire whisk to thoroughly combine. When egg whites are ready, add flour mixture, 1/4 cup at a time, slowly folding in each addition. Do NOT use a mixer for this step! Carefully incorporate the flour/sugar mixture.

Repeat above process with the other half of the ingredients. Instead of adding vanilla extract, add orange extract and enough red and yellow food coloring to produce a creamy orange color.

Alternate adding white and orange cake batter to clean angel food cake pan. Gently swirl together with long thin spatula, removing any large air pockets and creating a swirled effect.

Bake at 375 degrees for 30-35 minutes, until top is browned and cracked, and cake looks dry. Immediately remove from oven and hang upside down on a bottle, inserting the bottle into the center of the tube. This is an important step in keeping the angel food cake light and fluffy. Cool completely. Remove pan from bottle, run long thin spatula around outside of cake to separate it from the pan and carefully remove cake.

NOTE: This can also be done as a strawberry swirl, or any other flavor you might want to use instead of orange.

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