Monday, December 31, 2012

Citrus Angel Food Cake & December's Apron Winner

First, let me say Happy New Year to everyone!  When I was thinking about baking today, I decided to do one of my favorite "healthy" desserts--Angel Food Cake.  I was inspired by, not only a surplus of egg whites from Creme Brulee that I had made two nights ago, but, some wonderful oranges that a dear friend sent us for Christmas.

Angel Food cake is a type of sponge cake that originated here in North America in the 19th century.  The name came from the description calling this cake "the dessert of angels."  I thought it not only appropriate for a health conscience dessert, but with this holiday season, I certainly believe there are angels among us.

My mother taught me how to bake angel food cake and yes, I know you can buy it in a box:-(, but when you see how easy it is, you can see why I choose to make it from scratch!

Citrus Angel Food Cake
12 large egg whites, at room temperature
1/3 cup warm water
Zest of 1 naval orange
1 1/2 tsp. Cream of Tartar
1 3/4 cup superfine sugar (if you can't find this "Baker's Sugar," process granulated sugar in a food processor for several minutes)
1 cup Queen Guinevere Cake Flour
1/4 tsp. salt

Preheat oven to 350F-degrees.

In the stainless steel bowl of a stand mixer, place egg whites, warm water, cream of tartar, and orange zest.


 Use a large balloon whisk to mix the ingredients until foamy...about 2 minutes.  Place bowl on the stand mixer, using the whisk attachment, beat this mixture.  Slowly add one-half of the sugar to the egg white mixture and continue beating until soft peaks foam.
Sift the cake flour, remaining sugar, and salt.  Lightly shake the dry ingredients over the egg white mixture and gently fold in, being very careful not to stir and deflate the egg whites. 
This will take about 5 to 6 "shakes" so as to gradually add all of the dry ingredients.
You should still have a light and airy batter.  Gently spoon the batter into an Angel Food Cake pan.
I love the one I have with "little feet" so when the cake comes out of the oven, you can invert it for proper cooling.  Bake for 35 minutes and then check with a cake tester (or wooden skewer) to make sure the middle of the cake is done--the tester should come out cleanly.
Invert pan over a serving plate and let cool at least an hour.
When completely cool, I use a straight spatula to release the cake by running it on the outside edge and around the "cone."
My angel food cake pan also has a removable bottom that makes it easy to release the cake.
The citrus aroma of oranges filled the kitchen.
Add a few of the orange segments and it makes a delightfully, refreshing dessert.  A slice has only 208 calories with 0 fat grams, 0 saturated fat, and 0 cholesterol:-D Enjoy!


Now...drum roll please--the winner of December's apron is Vee!  Please email me with your address and I will get this sent to you ASAP! 

Thank you all for commenting and I will have a new apron up for the New Year soon, XOXO


31 comments:

  1. Looks yummy! I love to make angel food cake and eat it as soon as it cools. I'm like you it can be made from a box mix but nothing like homemade :)
    Hugs,
    Donna

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    1. I agree Donna! Homemade is always better and there are no preservatives in mine!

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  2. I want to wish you a healthy and prosperous New Year! I enjoy you blog and look forward to seeing your achievements in 2013. Congrats to Vee!

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    1. Thanks Bonnie. I love the honey and the Tantalizing Tatanka is such a wonderful treat. You're such a dear friend and I can't wait to see what you will be up to at you Cabin on the Prairie, love, XOXO

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    1. Great treat and a really low in calories! Happy New Year, XOXO

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  4. Fresh oranges are so flavorful for a cake like this. It looks like it came out light and fluffy! Happy New year my friend and Sis! And congrats to Vee! The apron is beautiful! I wonder what the new one for January will look like! Hugs!

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    1. I hope to get the new apron up shortly; I'm in the midst of putting together kits for a trade show I will be attending next week. Life is busy and I can't wait to just have nothing to do...at least for a day or too. XOXO

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  5. Wishing you a wonderful New Year!

    hugs, Linda

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  6. Happy New Year, my friend! Your cake is beautiful and just right after the holidays! much lv, me

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    1. Thanks Sweetie--Happy New Year to you too! See you in 2013, XOXO

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  7. Oh Susan, I'll bet your cake is a LOT tastier than the supermarket one.

    Thanks for all your visits.

    Hope your new year of life is as terrific as you are! Susan

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  8. Was here earlier on my iPod and got so excited over the news that I tossed myself right out of the picture. Anyway, I shall be emailing soon with the information...oh I'm so tickled. What a beautiful apron and my grands so love cardinals. Thank you very much!

    Before I read my name, I was going to say that I have never made an angel food cake either from scratch or a box. You make it look so easy!

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    1. It is easy and so much better than a box. Congratulations, Vee--Happy Baking! XOXO

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  9. This looks absolutely delightful! Be sure that I'll be trying this one soon.

    Congratulations to Vee. Happy and Joyful New Year!

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    1. Happy New Year to You and Your family too! Angel Food Cake is so light that you don't even know you're eating less calories because it tastes so good. The only thing I have to stop my hubby from taking another piece so he can keep to his diet:-D

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  10. Susan my friend Happy New Year! the couple of your recipes I've done have always turned out delious.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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    1. Dearest friend, thank you for the lovely bookmarks...they will come in handy when I get a chance to read! CHA is next week and after that I can breath; my new designs launch with Ellison/Sizzix and I'm so excited to have my flowers even more detailed with the ease of die cuts...can you imagine!
      Happy New Year, XOXO

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  11. Happy New Year dear Susan! I totally agree with you about making baked goods from scratch. So easy and much better quality. I have my mothers angel food cake pan--she even has her name on the bottom. A treasure for sure from my angel mother. xoxo ♥
    Martha Ellen

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    1. Martha, I know exactly how you feel. I had my mom's angel food cake pan until it was damaged in one of our many moves. I found this one that was close to the one she gave me. The memory of baking angel food cakes is still there:-D Happy New Year to you and your family,XOXO

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  12. Happy New Year, Susan.
    Your angel food cake looks so light and bakery perfect!

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    1. Thanks Angie...wish I had the "stylist" eye that you have with your creatiions! Happy New Year, XOXO

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  13. p.s. on January 1, 2013

    Hi Susan. Hope your new year is perfectly wonderful. Thanks for your sweet visit and comment on my blog. Love, love, love your visits. Susan

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    1. Love visiting! I feel we're kindred spirits and it's so comfortable coming to your blog. Happy New Year to you too, XOXO

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  14. Hello Susan.... Angel Food Cake has always been one of my favorites. When my Mom would ask what cake would I like for her to bake for me, my answer would always be, "Angel Food Cake with your lemon glaze". Your post today, brought back so many memories of my Mother. May 2013 bring you much joy, my dear friend!

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  15. What a lovely cake! That would go well with the chocolate fondue we're having on Saturday!

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  16. Hi Susan, I'm catching up on whatever I've missed since the move and I just HAD TO stop at this one. Oh my goodness, this is mouth-watering, and you know that I'm a citrus fan. I'll have to try this some time.
    Wishing you a great start to a wonderful new year.
    XOXO's,
    Marcia

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  17. Congratulations to Vee, she won a lovely apron, I sure love mine!

    Best wishes for a Happy New Year to you Susan.

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  18. This is going to one "sweet" gal! Congrats to Vee!

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  19. HOMEMADE angelfood cake? I am totally in awe of this. And another beautiful apron!

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