Directions:
Preheat oven to 160°C. Prepare an uncoated angel cake pan.
In a bowl, mix the angel meal with 3/4 cup (150 g) sugar. Put aside.
In a large bowl, beat the egg whites with a pinch of salt on medium speed until fluffy.
Add creme of tartar or lemon juice and continue beating until soft peaks form.
Gradually drizzle in the remaining 3/4 cup (150 g) sugar while continuing to beat until the egg whites become stiff.
Carefully fold the freshly squeezed orange juice and orange peel into the beaten egg whites.
Gradually sift the prepared flour-sugar mixture over the egg white mixture and fold in carefully until everything is evenly mixed.
Pour the dough mixture into the prepared angel food cake pan and smooth it out.
Bake the cake until golden brown and a toothpick inserted into the center comes out clean, about 40-45 minutes.
Remove the cake from the oven and let it cool completely on a rack.
For the passion fruit syrup:
Bring passion fruit juice, sugar and lemon juice to a boil in a small saucepan over medium heat.
Reduce heat and simmer until syrup thickens slightly (about 10-15 minutes).
Take it from the stove and let it cool off.
Serve:
Turn the cooled angel food cake onto a serving platter.
Drizzle with the passion fruit syrup.
Garnish with fresh orange slices or passion fruit seeds if desired.
Cut the cake into thin slices and serve
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