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