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Orange Angel Food Cake

Yield 5 servings

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

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

  5. 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.