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Serves 8

Directions
  1. Heat oven to 325°. In a large bowl, sift together flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk together oil, egg yolks, vanilla, 3 tbsp water, 3 tbsp juice and 2 tsp zest. Whisk flour mixture into oil-yolk mixture until smooth. In first bowl, beat egg whites and cream of tartar with an electric mixer until foamy. Gradually beat in remaining 1/2 cup sugar at medium speed until mixture just holds peaks. Fold 1/4 egg-white mixture into oil-yolk mixture to lighten it, then gently fold that into remaining egg-white mixture. Scrape batter into an ungreased 10″ angel food cake pan with a removable bottom; level top of batter. Bake until top springs back when lightly pressed, 30 to 32 minutes. Immediately invert pan on a wine bottle (pan will hang upside down over bottle’s neck); let cool completely, about 1 hour. Slide a thin knife around edges of pan to loosen cake, then remove from pan. Just before serving, dust with confectioners’ sugar. Sprinkle with 1 tsp zest, if desired.

Nutrition Per Serving

260 calories, 11 g fat (2 g saturated), 34 g carbs, 0 g fiber, 6 g protein

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