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.
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.
Measure flour after sifting once. Sift the remaining flour 3 more times.
beat egg whites until frothy and then add cream of tartar. Continue beating until stiff.
Fold in vanilla, sugar and flour. Do not over-mix.
Bake in a greased and floured tube pan for 50 to 60 minutes at 300 degrees Farenheit.
2 cups raspberries
1 cup orange juice
2 tbsp cornstarch mixed in 2 tbsp of orange juice.
In large pan heat the above mixture until it begins to thicken. This amount of cornstarch thickens the fruit but leaves it runny enough to cascade over a cake. If you prefer it thicker add more cornstarch mixed in orange juice.
Stevia or other sweetener.
Beat Stevia and whipped cream until stiff.
Putting it together.
I just ice the cake with whipped cream and top with a bit of filling. The remainder of the filling goes in a cream jug to be poured over the cut cake during the meal.