This text appears to be in Danish. Here is a translation of the text:
10 portions Ingredients: 2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar, divided 1/2 cup neutral-tasting oil, such as safflower 6 large eggs, separated 2 tablespoons grated orange zest and 1/2 cup fresh orange juice (from 2 to 3 navel or Valencia oranges) 1/4 cup cold water 1/4 teaspoon cream of tartar Whipped cream, for serving Candied orange zest, for serving (optional)
Directions: 1. Preheat the oven to 325 degrees. In a large bowl, whisk together the flour, baking powder, salt, and 1 cup of sugar. Make a well in the center of the flour mixture. Add the oil, egg yolks, orange zest and juice, and 1/4 cup of cold water; whisk until smooth. 2. Using an electric mixer on medium-high speed, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of sugar, 1 tablespoon at a time; continue beating until stiff peaks form. Using a flexible spatula, gently fold in half of the egg white mixture into the batter. Fold in the remaining egg white mixture just until combined (do not overmix). 3. Pour the batter into a 10-inch angel food cake pan with a removable bottom; bake until a cake tester inserted near the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven; invert, still in the pan, onto a baking sheet. Let cool completely. Run a sharp knife around the edges to loosen the cake. Serve topped with whipped cream and candied zest, if desired.
26.04.2023 @ 23:32
This text appears to be in Danish. Here is a translation of the text:
10 portions
Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar, divided
1/2 cup neutral-tasting oil, such as safflower
6 large eggs, separated
2 tablespoons grated orange zest and 1/2 cup fresh orange juice (from 2 to 3 navel or Valencia oranges)
1/4 cup cold water
1/4 teaspoon cream of tartar
Whipped cream, for serving
Candied orange zest, for serving (optional)
Directions:
1. Preheat the oven to 325 degrees. In a large bowl, whisk together the flour, baking powder, salt, and 1 cup of sugar. Make a well in the center of the flour mixture. Add the oil, egg yolks, orange zest and juice, and 1/4 cup of cold water; whisk until smooth.
2. Using an electric mixer on medium-high speed, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of sugar, 1 tablespoon at a time; continue beating until stiff peaks form. Using a flexible spatula, gently fold in half of the egg white mixture into the batter. Fold in the remaining egg white mixture just until combined (do not overmix).
3. Pour the batter into a 10-inch angel food cake pan with a removable bottom; bake until a cake tester inserted near the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven; invert, still in the pan, onto a baking sheet. Let cool completely. Run a sharp knife around the edges to loosen the cake. Serve topped with whipped cream and candied zest, if desired.