This is a great spring angel foodtype of cake made with two flavors of batter alternated in a tube pan
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.
In a large dry glass or metal bowl
whip egg whites until frothy. Add cream of tartar and salt
and continue to whip. When the whites can form soft peaks
gradually sprinkle in 1 cup sugar
while continuing to beat until stiff peaks form.
In a separate bowl
beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.
Fold the remaining 1/2 cup of cake flour into the egg whites
along with the vanilla. Spoon about 1 cup of batter at a time
alternating colors
into the prepared pan.
Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes
or until the top of the cake springs back when pressed.
Without removing cake from pan
invert pan onto a wire rack to cool. Once completely cooled
remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.
Kim
.JPG)
