Cake Recipes: Citrusy Angel Food with Orange Marmalade

Cake Recipes: Citrusy Angel Food with Orange Marmalade

Bake It Like You Mean It - Gorgeous Cakes from Inside OutNeed a special recipe for Easter Sunday dinner? Check out this Citrusy Angel Food Cake with Orange Marmalade from Bake It Like You Mean It by Gesine Bullock-Prado.

Gesine Bullock-Prado builds recipes that are meant to be delicious and fabulous from the inside out. She’s also the author of Sugar Baby and Pie it Forward. In each she devotes chapters to the techniques of making amazing pastries and baked goods and she does it by starting with an easy recipe and moving to technically more difficult as you progress through the chapter.

Specialty Cake Recipes

Bullock-Prado’s cake recipes in Bake It Like You Mean It: Gorgeous Cakes from Inside Out include intricate patterns and design like hearts, helixes, checkerboards, and stripes which are revealed when the baked goods are sliced. She walks you through the steps so you can recreate these amazing works of food art on your own.

Her book includes sponge cakes, cheesecakes, meringues, tarts, pound cakes and more for every level of baker.

Citrusy Angel Food Cake with Orange Marmalade

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: Makes 1 (10-inch / 25-cm) cake

Citrusy Angel Food Cake with Orange Marmalade

Ingredients

  • FOR THE CAKE:
  • 1. c (250 g) granulated sugar
  • 1/2 c (50 g) confectioners’ sugar
  • 2 Tbls cornstarch
  • 1 c (140 g) cake flour, sifted
  • 1 tsp salt
  • 12 egg whites, at room temperature
  • ⅓ cup (80 ml) fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp cream of tartar
  • 1 drop yellow food coloring
  • 1 drop lime-green food coloring
  • 1 tsp lime extract (not oil) or powder
  • 1 drop orange food coloring
  • 1 tsp orange extract (not oil)
  • TO SERVE:
  • 1/2 cup (120 ml) orange marmalade (I use Bonne Maman)

Instructions

Make the cake

Preheat the oven to 350 F (175°C).

In the bowl of a food processor fitted with the blade attachment, add the sugars and the cornstarch and pulse until very fine.

In a large bowl, add half of the sugar-cornstarch mixture (reserving the other half), the cake flour, and salt and stir to combine. Sift the mixture onto a large piece of parchment paper. Sift again back into the large bowl, then sift a third time back onto the parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, lemon juice, lemon zest, and cream of tartar. Whisk on high speed until the whites become white and frothy. Slowly add the reserved sugar-cornstarch mixture to the beating egg whites and continue whisking until medium peaks form.

Sift one-quarter of the sugar-flour mixture on top of the egg whites and use a large rubber spatula to gently fold it in. In quarter portions, continue sifting the remaining sugar-flour mixture on top and folding it into the batter, until all of the sugar-fl our mixture is incorporated.

Divide the batter evenly among three very clean bowls. Fold the yellow food coloring into one, the lime-green food coloring and lime extract to the second, and the orange food coloring and orange extract into the third. It’s all right if the colors in the batters are a little streaky, as this gives a softer look and also allows you to keep more aeration in the batter.

Gently spoon the batter into an ungreased angel food cake pan. Bake for 35 minutes, or until a wooden skewer inserted into the middle of the cake comes out dry. Invert the cake pan onto an empty wine bottle so that the cake is suspended in the air while it cools (this keeps the crumb of the cake from compressing).

To serve:

Angel food cake is best when torn instead of sliced, to keep the cake from getting smooshed. But if you want beautifully even slices, gently “saw” with a serrated knife.

Serve with a dollop of marmalade.

This recipe takes a little more work than a boxed cake, OK  a lot more work than a boxed cake, but a homemade angel food cake bears very little resemblance to its boxed version. All these fluffy egg whites make for a slightly sticky and light cake that’s like mom used to make. Add citrus and what a  delicious combination!

Good cake recipes are treasures and handed down by generations. Try one of these baked masterpieces at your next holiday and wow everyone with your baking talents. Plus you’ll be learning skills you can use to increase your baking ability. Toss the box, you’ll thank me later, promise! If you have to use a box, try one of the new organic varieties.

6 Comments
  1. shelly peterson