Brown Sugar Blood Orange Angel Food Cake
This beautifully flavored gluten free brown sugar blood orange angel food cake elevates angel food cake with the bright sweetness of citrus juice and zest. The addition of brown sugar is an unexpected touch.
This gluten free angel food cake calls for a lot of egg whites. I recommend saving whites if you’re making a custard (they will keep for up to a week in the fridge, or a month in the freezer) or some other recipe that calls for yolks-only, like deliciously decadent caramel pots de creme!
You can easily make this into a regular angel food cake by substituting sifted cake flour for the gluten free flour blend.
Brown Sugar Blood Orange Angel Food Cake
This beautifully flavored gluten free brown sugar blood orange angel food cake elevates angel food cake with the bright sweetness of citrus juice and zest. The addition of brown sugar is an unexpected touch.
Ingredients
- 1 ½ cups gluten free flour blend
- 1 ½ cups packed light-brown sugar, sifted
- 14 large egg whites, room temperature
- 1 ½ teaspoons cream of tartar
- Pinch of salt
- 2 tablespoons grated blood orange rind
- 1 teaspoon orange extract
- 1 ½ teaspoons fresh blood orange juice
Instructions
- Preheat oven to 350℉. Whisk together the flour and ¾cup brown sugar. Sift twice.
- Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Add cream of tartar and salt. Raise speed to high, and beat until soft peaks form. Sprinkle half the remaining ¾ cup brown sugar over the egg white mixture, and beat until combined. Sprinkle the remaining brown sugar over egg white mixture, add the orange extract and juice, and beat until stiff, glossy peaks form.
- Transfer egg white mixture to a large bowl. Fold in flour mixture in 3 batches, folding in zest with last batch.
- Spoon batter into a clean, ungreased 10-inch tube pan (not nonstick) with a removable bottom. Run a knife through the batter to eliminate air pockets. Bake until the cake is golden and springs back when lightly touched, about 45 minutes to 1 hour.
- Invert pan onto its legs or over a narrow-neck bottle; let cool for at least 1 hour. Reinvert, and run a knife around sides and tube to loosen; remove the sides. Run a long knife along bottom of cake, then remove the tube. Store the cake, well wrapped, on the counter at room temperature for up to 5 days.
Nutrition
Calories: 208kcalCarbohydrates: 46gProtein: 6gFat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 79mgPotassium: 187mgFiber: 2gSugar: 33gCalcium: 42mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!