Orange Angel Cake
Light, airy, and bursting with citrusy sweetness, Orange Angel Cake is the perfect dessert for any occasion. Crafted from a feather-light batter of whipped egg whites and a touch of cream of tartar, this cake achieves its ethereal texture by folding in cake flour and ultra-fine sugar with care. Infused with freshly grated orange zest and a splash of bright orange juice, each bite delivers a delicate tang that perfectly complements its fluffy structure. Baked to a golden perfection and cooled upside down for maximum height, this zesty twist on the classic angel food cake is as stunning as it is flavorful. Serve this crowd-pleaser with a dollop of sweetened whipped cream and a juicy orange slice for a beautifully elegant and refreshing presentation. Perfect for spring brunches, summer gatherings, or as a guilt-free treat, this Orange Angel Cake is a citrus lover’s dream come true! Keywords: orange angel cake, citrus dessert, light cake recipe, fluffy angel food cake, zesty cake recipe.
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Recipe Information
Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 0.25 teaspoons Salt
- 1.5 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 2 tablespoons Orange zest
- 2 tablespoons Fresh orange juice
- 0.5 cups Powdered sugar
- 1 cup Whipping cream (optional for garnish)
- 3 slices Orange slices (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and dry; do not grease it.
In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed until they become frothy.
Gradually add cream of tartar and salt to the egg whites and continue beating until soft peaks form.
Slowly add 3/4 cup of granulated sugar, a few tablespoons at a time, while beating until stiff peaks form. Set aside.
In a separate bowl, sift together the cake flour and the remaining 3/4 cup of granulated sugar. Repeat the sifting process two more times for an ultra-light texture.
Gently fold the flour mixture into the egg whites, a little at a time, using a spatula. Be careful not to deflate the mixture.
Add vanilla extract, orange zest, and fresh orange juice. Gently fold until combined and evenly distributed.
Pour the batter into an ungreased angel food cake pan. Smooth the top with a spatula and gently tap the pan on the counter to remove air bubbles.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
Once baked, immediately invert the pan onto a cooling rack or over a bottle to prevent the cake from collapsing. Let it cool completely before removing it from the pan.
To make the optional garnish, whip the cream with powdered sugar until soft peaks form.
Serve slices of the angel cake with a dollop of whipped cream and a fresh orange slice for garnish, if desired.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 440.0 g | 160% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 325.9 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 288 mg | 22% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 2001 mg | 43% | |
*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.
