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Citrus Angel Cake

You can vary the flavor of this dessert cake by using a different kind of frozen juice concentrate.

3.5 by 10 people
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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 40 mins to 45 mins 350°F
  • Stand: 30 mins

Citrus Angel Cake



  1. In a covered large bowl, let egg whites stand at room temperature for 30 minutes. Sift the powdered sugar and flour together three times; set aside. Preheat oven to 350 degrees F.
  2. Add cream of tartar to egg whites in bowl; beat with an electric mixer on medium speed until soft peaks form (tips curl). Add juice concentrate. Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
  3. Sift about one-fourth of the flour mixture over beaten egg white mixture; fold in gently. (If the bowl is too full, transfer mixture to a larger bowl.) Repeat, folding in the remaining flour mixture by fourths.
  4. Pour batter into an ungreased 10-inch tube pan; spread evenly. Bake on the lowest oven rack for 40 to 45 minutes or until the top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. (If the cake has risen higher than the pan, invert it over a jar or bottle so the top of the cake does not touch the countertop.)
  5. To serve, loosen side and center from pan with a narrow spatula; remove cake. Using a serrated knife, cut into wedges.

Nutrition Facts (Citrus Angel Cake)

    Per serving:
  • 152 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 51 mg sodium,
  • 34 g carb.,
  • 0 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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