This Angel Food Cake recipe is the perfect dessert for your next party. Topped with a light and fresh orange whipped cream, this dessert is sure to become a family spring time favorite!
2 ½ cups sugar
1 ½ cups flour
¼ teaspoon salt
2 ½ cups egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Ingredients for Fresh Orange Whipped Cream
4 Tbsp. freshly squeezed orange juice
1 cup heavy whipping cream
2 Tbsp. powdered sugar
Preparation for Angel Food Cake
Preheat oven to 375 degrees. Line the bottom and sides of a 13×9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan.
Mix together sugar, flour and salt
Beat egg whites and cream of tarter together until stiff peaks form.
Gradually stir in sugar mixture, 1/3 cup at a time, folding just until blended after each addition.
Fold in vanilla and lemon juice.
Spoon batter into prepared pan. The pan will be very full.
Back at 375 for 30 to 35 minutes or until a wooden pick inserted into center of the cake comes out clean.
Invert cake onto a lightly greased wire rack and let cool with pan over cake until completely cooled.
Remove pan and peel foil off cake.
Preparation for Fresh Orange Whipped Cream
Add ingredients to whipped cream dispenser and shake well.
Charge with one N2O charger
Refrigerate until ready to dispense
Once the angel food cake has cooled, cut into small squares and top with orange whipped cream. Garnish with candied rose petals, orange zest, a candied orange peel or a raspberry.