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Nutrition facts per serving:

  • Servings Per Recipe 12
    • Calories 208
    • Protein(gm)4
    • Carbohydrate(gm)48
    • Sugar, total(gm)38
    • Vitamin C(mg)4
    • Thiamin(mg)0
    • Riboflavin(mg)0
    • Niacin(mg)1
    • Folate(µg)16
    • Cobalamin (Vit. B12)(µg)0
    • Sodium(mg)48
    • Potassium(mg)123
    • Iron(DV %)1
    • Starch()3
    *Percent Daily Values are base on a 2,000 calorie diet
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    Orange-Blueberry Angel Food Cake

    Makes: 12 servings
    Prep: 20 mins
    Bake: 40 mins to 45 mins 350°F
    Stand: 30 mins
     

    Views Nutrition Facts

    Ingredients

    • 1 1/2 cups egg whites (10 to 12 large)
    • 1 1/2 cups sifted powdered sugar
    • 1 cup sifted cake flour or sifted all-purpose flour
    • 1 1/2 teaspoons cream of tartar
    • 1 teaspoon vanilla
    • 1 cup granulated sugar
    • 1 1/2 cups freeze-dried blueberries*
    • 1 tablespoon finely shredded orange peel
    • 1 cup sifted powdered sugar
    • 3 - 5 teaspoons frozen orange juice concentrate, thawed

    Directions

    In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift the 1 1/2 cups powdered sugar and the flour together 3 times. Set aside.

    Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

    Sift one-fourth of the powdered sugar mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining powdered sugar mixture by fourths. Gently fold in freeze-dried blueberries and orange peel. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove air pockets.

    Bake cake on the lowest rack in a 350 degrees oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake in pan; cool completely in pan. Loosen cake from pan; remove cake.

    In a small bowl combine the 1 cup powdered sugar and 3 teaspoons of the orange juice concentrate. Stir in enough of the remaining orange juice concentrate, 1 teaspoon at a time, to reach a drizzling consistency. Drizzle over cooled cake.

    Note: Look for freeze-dried blueberries in the produce section of the supermarket. Do not substitute dried blueberries.


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