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Orange angel food cake recipe with passion fruit syrup

Directions:
- Preheat oven to 160°C. Prepare an uncoated angel cake pan.
- In a bowl, mix the angel meal with 3/4 cup (150 g) sugar. Put aside.
- In a large bowl, beat the egg whites with a pinch of salt on medium speed until fluffy.
- Add creme of tartar or lemon juice and continue beating until soft peaks form.
- Gradually drizzle in the remaining 3/4 cup (150 g) sugar while continuing to beat until the egg whites become stiff.
- Carefully fold the freshly squeezed orange juice and orange peel into the beaten egg whites.
- Gradually sift the prepared flour-sugar mixture over the egg white mixture and fold in carefully until everything is evenly mixed.
- Pour the dough mixture into the prepared angel food cake pan and smooth it out.
- Bake the cake until golden brown and a toothpick inserted into the center comes out clean, about 40-45 minutes.
- Remove the cake from the oven and let it cool completely on a rack.
For the passion fruit syrup:
- Bring passion fruit juice, sugar and lemon juice to a boil in a small saucepan over medium heat.
- Reduce heat and simmer until syrup thickens slightly (about 10-15 minutes).
- Take it from the stove and let it cool off.
Serve:
- Turn the cooled angel food cake onto a serving platter.
- Drizzle with the passion fruit syrup.
- Garnish with fresh orange slices or passion fruit seeds if desired.
- Cut the cake into thin slices and serve.
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