Orange angel food cake with pistachio orange glaze
A light, citrusy cake you can whip up for guests in a jiffy.
After creating a sumptuous tiramisu for a friend’s birthday, I was left with a dozen egg whites. I don’t like throwing out good ingredients, so I did a quick search and found a recipe that I adapted to what I had in the kitchen. This cake is wonderfully light, with a scant one cup of flour and no oil or butter. Now that’s a dessert I can really enjoy!
- 12 egg whites
- 1 cup flour
- 1 1/2 cup sugar
- 1 teaspoon vanilla
- Zest of one orange
- 1 cup powdered sugar
- 2-3 tablespoon orange juice, or more
- Salted shelled pistachios
Beat egg whites until stiff. Slowly add 1/2 cup sugar and beat, then add vanilla and orange zest and beat just until incorporated.
Transfer to large mixing bowl. Sift one cup of flour over whites, and add remaining one cup of sugar. Fold until smooth and no visible flour remains.
Pour into ungreased angel food pan and bake at 350º F (175º C) for approximately 35 minutes, or until done. Allow to cool completely (you can invert over wine bottle at this point, but not necessary), and then use a spatula to separate cake from sides of pan. Invert onto cake platter.
Put pistachio meats into a Ziploc bag and crush slightly with mallet or hammer, set aside.
Mix powdered sugar with orange juice until smooth glaze consistency is reached. Drizzle generously over cake. Sprinkle chopped pistachios over cake before glaze hardens. If you have extra glaze, drizzle another set of lines over the pistachios.
Recipe adapted from Epicurious.com.
Related Topics: Baking