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| Angel Food Cake with Whipped Orange Filling (Angel Food Cake by Lucille Proctor, Orange Filling by Blanch Scherff) Angel food cake has little fat, so even people on restricted diets can indulge in a slice without guilt. This cake is especially flavorful with the addition of almond extract. This was made by my father's grandmother every year for his birthday. It was originally made with home-made whip cream, before Cool Whip was available. |
Angel Food Cake:
1-1/2 cups egg whites (about 1 dozen), room temperature
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
1 cup confectioners' sugar
1 cup all-purpose flour
In a mixing bowl, beat egg whites, cream of tartar, extracts and salt at high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Combine confectioners' sugar and flour; gradually fold into the batter, 1/4 cup at a time. Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake at 350° for 35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides or cake and remove. Yield: 12-16 servings.
Whipped Orange Filling:
2 tablespoons corn starch
1/2 cups concentrated frozen orange juice, thawed
1/2 cups sugar (scant)
1 egg yolk
Cool Whip
In double boiler mix corn starch and sugar together well, add 1/2 cup orange juice and pinch salt and cook stirring all the time until thick. When thick add egg yolk or rather add thickened mixture to egg yolk gradually. The put over hot water, cook a minute or two. Add grated orange rind if you like. Cool in refridgerator. Combine with Cool Whip. Slice Angel Food Cake into three layers and spread between the layers. Serve with additional Cool Whip on the side if desired.
