Orange Angel Food Cake

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Cholesterol: 0.0mg
  • Sodium: 79mg
  • Carbohydrate: 70.1g
  • Fiber: 4.2g
  • Protein: 3.2g


  • 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


  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.
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