Angel Cake with Whipped Cream Frosting

Prep: 25 minutes | Bake: 35 mins | Yield: 12 servings



1 ¾ cups sugar
¼ teaspoon salt
1 cup cake flour, sifted
12 egg whites, at room temperature, the freshest eggs the better
⅓ cup warm water
1 teaspoon orange extract, or extract of your choice
1 ½ teaspoons cream of tartar

Whipped Cream Frosting;
2 cups heavy whipping cream, cold
1 teaspoon pure vanilla extract
3 tablespoons granulated sugar


Preheat the oven to 350˚ F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, thoroughly combine egg whites, water, orange extract, and cream of tartar well using whisk, about 3 minutes. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is well incorporated. Carefully spoon mixture into an ungreased tube, or chiffon pan. Bake for 35 minutes before checking with a wooden skewer or toothpick. Cool upside down on cooling rale, place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.

Meanwhile, place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. 

In a large cold bowl, place all the ingredients and beat with cold whisk until stiff peaks form. Decorate the cake. Set for about 15-30 minutes. Serve.

Note: The frosting ingredients makes about 2 cups whipped cream. Double the amount, if need be.

Enjoy! 🙂


Thanks for dropping by, please enjoy!

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