The orange raspberry angel cake is another recipe from my grandmother’s cookbook. The cake is light and tender and delicious when served with the orange raspberry sauce I drizzled over top. Serve extra sauce in a jug for those who love fresh fruit.
INGREDIENTS
10 – 11 egg whites
1 tsp cream of tartar
1/4 tsp salt
1 1/4 cup fine sugar
1 tsp vanilla
1 cup cake flour.
Note: you can make extra fine sugar by whizzing granulated sugar in a food processor.
