Dick Witty's angel food cake from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on February 19, 2021

    Classic angel food cake in both texture and flavor. I also made the variation "Orange Angel Food Cake with Tangerine Glaze" which has strong orange flavor that balances out that typical angel food cake sweetness. I used ~1 packed tbsp (very fresh) orange zest for the cake and ~1.5 tsp for the glaze - those who like gentler orange flavor might use less. I subbed orange juice concentrate for tangerine juice concentrate in the glaze. The glaze really bumps up the cake's orange flavor and doesn't come across as super-sweet, so I'd definitely use it again even though it didn't "set" /stayed runny. Recipe says to add orange zest near the start of egg beating, but I was concerned that the zest's oils would interfere with the egg whites whipping up. I rubbed the zest into the sugar that's added later in the beating process instead. Might have been overly cautious, but it looks like other orange angel food cake recipes online generally add the zest later vs. at the start of egg beating.

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