Nutrition Facts for Tangerine angel food cake

Tangerine Angel Food Cake

Light, fluffy, and bursting with citrusy charm, Tangerine Angel Food Cake is a dessert that perfectly balances sweetness and zest for a refreshing treat. Made with 12 ethereal egg whites, a touch of tangerine juice, and fragrant tangerine zest, this cake delivers a delightful citrus twist to the classic angel food cake. Cream of tartar and a careful whipping process ensure a lofty, cloud-like texture, while the addition of cake flour keeps it delicate and moist. Baked to perfection in an ungreased tube pan, its golden crust contrasts beautifully with the light, airy interior. This show-stopping dessert is finished with an optional sprinkle of powdered sugar, making it ideal for celebrations or as a guilt-free indulgence. Perfect for spring gatherings or an elegant afternoon tea, this tangerine-infused masterpiece is sure to impress!

Nutriscore Rating: 60/100
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Image of Tangerine Angel Food Cake
Prep Time:20 mins
Cook Time:35 mins
Total Time:55 mins
Servings: 10

Ingredients

  • 12 pieces Large egg whites
  • 1.25 cups Granulated sugar
  • 1 cup Cake flour
  • 1.5 teaspoons Cream of tartar
  • 0.5 teaspoons Salt
  • 0.25 cups Tangerine juice
  • 1 tablespoon Tangerine zest
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Ensure your tube pan is clean, dry, and ungreased. This helps the cake batter cling to the sides as it rises.

Step 2

In a large mixing bowl, use a hand or stand mixer to beat the egg whites on medium speed until frothy, about 1-2 minutes.

Step 3

Add the cream of tartar and salt to the egg whites and continue mixing. Gradually increase the speed to high and beat until soft peaks form.

Step 4

Once soft peaks form, slowly add the granulated sugar, about 1 tablespoon at a time. Continue to beat until stiff peaks form and the mixture looks glossy.

Step 5

Reduce the mixer speed to low and gently fold in the vanilla extract, tangerine juice, and tangerine zest. Be careful not to deflate the egg whites.

Step 6

Sift the cake flour over the egg white mixture in three batches. Using a spatula, gently fold the flour into the egg whites after each addition until fully incorporated. Avoid overmixing.

Step 7

Pour the batter into the prepared tube pan, spreading it evenly. Run a knife through the batter to remove any large air bubbles.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.

Step 9

Remove the cake from the oven and immediately cool it upside down by placing the pan on a bottle or its built-in legs, if available, to prevent collapsing.

Step 10

Let the cake cool completely for about 1-2 hours before gently releasing it from the pan using a thin knife or spatula.

Step 11

Optionally, dust the top with powdered sugar before slicing and serving.

Nutrition Facts

Serving size 865.7 grams (865.7g)
Amount per serving % Daily Value*
Calories 1727
Total Fat 2.20g 3%
Saturated Fat 0.30g 2%
Polyunsaturated Fat 0.00g
Cholesterol 0mg 0%
Sodium 1846mg 80%
Total Carbohydrate 374.10g 136%
Dietary Fiber 3.90g 14%
Total Sugars 275.00g
Protein 55.70g 111%
Vitamin D 0IU 0%
Calcium 60mg 5%
Iron 2mg 13%
Potassium 1654mg 35%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.1%
Protein: 12.8%
Carbs: 86.0%