Orange Angel Cake 香橙天使蛋糕
Prep time
Cook time
Total time
Serves: 4
  • 60ml fresh milk
  • 60ml fresh orange juice
  • grated rind of 1 orange
  • 70ml canola oil
  • 100g cake flour
  • ½ tsp salt
  • 75g sugar
  • 6 egg whites
  • ¼ tsp cream of tartar
  • ¼ tsp orange essence (optional)
  1. Combine the milk, orange juice, grated orange rind, canola oil and cake flour together in one bowl and stir till the batter is smooth. Set aside.
  2. Add the egg whltes and cream of tartar to a mixing bowl. Starting on low speed, beat the egg whites till foamy. Add the sugar gradually until all is used up before turning the speed to medium high.
  3. Continue beating the egg whites till stiff peaks are formed.
  4. Add the beaten egg whites to the batter from Step 1, in 3 additions. Using a spatula, fold in the egg whites gently until all are well combined. Spread the mixture into a 8-inch baking tin that's lined with parchment paper at the bottom of the tin.
  5. Bake at 160 degrees in a pre-heated oven for 35 minutes or until cooked when a skewer inserted comes out clean. When the time's up, off the oven and open the oven door slightly ajar for 10 minutes before removing the cake from the oven.
  6. Cool the cake on a wire rack before removing it from the tin. Allow it to cool completely before slicing and serve.
Recipe by Eat What Tonight at