Description
Un gâteau des anges ultra léger parfumé à l’orange et à la vanille, nappé d’un glaçage crémeux façon creamsicle.
Ingrédients
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- 12 large egg whites (room temperature)
- 1 ½ cups superfine sugar
- 1 cup cake flour (sifted)
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 2 tbsp fresh orange zest
- 2 tsp pure vanilla extract
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 1 tbsp orange juice
Préparation
- Whip: Beat egg whites and cream of tartar until medium peaks form. Gradually add sugar, one tablespoon at a time, until the peaks are stiff and glossy.
- Fold: Gently fold in the vanilla and orange zest. Sift the flour over the mixture in three stages, folding with a spatula with extreme care to keep the air in.
- Bake: Pour into an ungreased tube pan. Bake at 175°C (350°F) for 35–45 minutes until the top springs back when touched.
- Invert: Immediately turn the pan upside down and let it cool completely.
- Drizzle: Once cool, whisk the glaze ingredients and pour over the cake, allowing it to drip down the sides like a melting creamsicle.
Notes
Serve well chilled for the best texture and citrus flavor. Handle gently to preserve the airy structure of the cake.
- Temps de préparation: 20 minutes
- Temps de cuisson: 40 minutes
- Catégorie: Dessert
- Méthode: Bake
- Cuisine: American
Valeurs nutritionnelles
- Taille d’une portion: 1 slice
- Calories: 210
- Sucres: 32g
- Sodium: 120mg
- Matières grasses: 2g
- Acides gras saturés: 1g
- Acides gras insaturés: 1g
- Acides gras trans: 0g
- Glucides: 42g
- Fibres: 0g
- Protéines: 5g
- Cholestérol: 0mg