Orange Angel Food Cake

Southern Living
5 servings


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1 cup sugar
2 tablespoons orange liqueur
1/2 cup water
1/2 teaspoon lemon juice
15 orange sections
10 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 (18-ounce) jar orange marmalade
1/2 cup sifted powdered sugar


Combine first 4 ingredients in a heavy saucepan; cook over medium-high heat, stirring constantly, 5 minutes.

Dip orange sections, 1 at a time, into syrup, and cool on parchment paper.

Beat egg whites, cream of tartar, and salt at high speed with a mixer until foamy. Add 1 1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form (2 to 4 minutes). Fold in vanilla and flour, 1/4 cup at a time.

Line in a 15- x 10-inch jellyroll pan with parchment paper; spread marmalade over paper. Pour batter over marmalade.

Bake at 325° for 25 minutes; cool in pan on wire rack. Sprinkle with powdered sugar. Invert onto a baking sheet; peel off paper. Cut cake with a 2 1/2-inch round cutter; serve with orange sections.

Created date

October 2003

Nutritional Information

Calories 287
Caloriesfromfat 1 %
Fat 0.2 g
Satfat 0.0 g
Cholesterol 0.0 mg
Sodium 79 mg
Carbohydrate 70.1 g
Fiber 4.2 g
Protein 3.2 g