THE Birthday Cake—Orange Angel Food Cake

Some of you wonder what cake I made for my Birthday this year….wonder no more.  The winner was Orange Angel Food cake.  Although it’s not really MY favorite cake, it is one of my hubby and kids’ favorite.  Don’t you know it by now?  You don’t get to choose or make your favorite birthday cake anymore after earning titles such as “wife” or “mom” or “daughter-in-law” opps etc.  SIGH…… LOL  Just teasing, I love this cake as much as my family does.  It’s quick and easy, so I don’t have to stay in the kitchen all day on my birthday (although I don’t mind that at all)!   :P



This cake is light, fluffy and spongy.  So delicious I can get used to having a huge piece every day.  Good thing is that I don’t have to wait till birthday again to make another one!  With a little bit of melted chocolate drizzled on top, it’s perfect, almost perfect! 



Here we go!  Got to have some fresh whipped cream and shaved chocolate on top to make it perfect!  I just can’t imagine having no whipped cream on my birthday cake!  I hope you like the recipe and Angel Food Cake.  Maybe I’ll make one with Lemon flavor next time.  Oh, chocolate sounds just as wonderful.  What is your favorite flavor in Angel Food Cake?  I’m dare to try some unique flavors!




***Friendly reminder: If you haven’t submit your entries for the Valentine’s Day giveaway, please click here.  The deadline to enter the giveaway is Jan 27th, 2011.  Best of luck to you all.*** 





Orange Angel Food Cake:
1 3/4 cups caster sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites, room temperature
1/3 cup warm water
2 teaspoons orange extract, or extract of your choice
1 teaspoons cream of tartar

Preheat oven to 350 degrees F.

Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.

In a large bowl, use a whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.

After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed.
Once you have achieved medium-stiff peaks, sift enough of the flour mixture in to dust the top of the foam.
Using a spatula to fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a toothpick or wooden skewer.  When inserted halfway between the inner and outer wall, the skewer should come out dry.

Cool upside down on cooling rack for at least an hour before removing from pan.