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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Citrus Angel Cake

Makes: 12 servings
Prep 30 mins Bake 350°F 40 mins to 45 mins Stand 30 mins
Citrus Angel Cake
Ingredients
  • 1 1/2  cups  egg whites (10 to 12)
  • 1 1/2  cups  sifted powdered sugar
  • 1  cup  sifted cake flour or sifted all-purpose flour
  • 1  teaspoon  cream of tartar
  • 3  tablespoons  frozen juice concentrate (limeade, lemonade, or orange juice), thawed
  • 3/4  cup  granulated sugar
Directions

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 152,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 34,
  • fiber (g) 0,
  • pro. (g) 4,
  • sodium (mg) 51,
  • Percent Daily Values are based on a 2,000 calorie diet

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