Orange Angel Food Cake
This orange angel food cake recipe is easy to make a delicious. Orange chiffon cake is more common, but orange angel food is healthier.
We do like to think of cake as healthy don’t we?
This recipe makes an orange and berry glaze. You can also try a lemon curd and berries as is shown below.
What is the Difference Between Angel Food Cake and Chiffon Cake?
The difference between angel food and chiffon is that that Angel Food Cake uses only egg white, so no egg yolks, and no fat, but chiffon cake includes both of those.
Angel Food Cake is a popular American dessert which comes in both sweet and savory varieties. Angel Food Cake is sometimes also referred to as Chiffon Cake, however, there are two differences between these cakes. The first is the texture. Chiffon Cake is a much lighter and fluffier cake compared to Angel Food Cake. The second difference is that Angel Food Cake is made with a combination of egg yolks and egg whites.
Thus, angel food cake is light and airy and is often a bit lower in calorie than heavier cakes.
Making Orange Angel Food Cake
This orange angel food cake recipe is perfect if you want to bring a little sunshine into your kitchen! You’ll love the bright citrus flavor and the airy texture of this light-as-air cake, which can be whipped up in less than 20 minutes.
To make sure your cake is extra moist, use the lemon juice and full amount of egg whites.
When baking angel food cakes, try to keep the oven temperature at a consistent temperature.
The orange flavor in the cake comes primarily from orange zest. You can adjust this to taste. You can also make a lemon cake by substituting lemon zest.
Looking for an Orange Chiffon Cake instead?
Here is a video on making orange chiffon cake if you prefer that.
Orange Angel Food Cake Recipe
Below is the recipe. Try serving this after an Italian meal, such as Baked Eggplant Rollatini.
Orange Angel Food Cake
Orange Angel food cake with a berry syrup topping.
Ingredients
- For the cake:
- 1 cup all purpose flour
- 1 ½ cups granulated sugar
- 12 egg whites, at room temperature
- ¼ tsp salt
- 1 tsp cream of tartar
- 4 tsp packed orange zest
- 1 tbsp fresh lemon juice
- For the berries:
- 3 pint strawberries, hulled and finely sliced
- ¼ cup granulated sugar
- ¼ cup fresh orange juice
Instructions
- To make the cake, position a rack midway within the oven and warm it up to 325 degrees F.
- Empty a cup of sugar into a small bowl and stir in the orange zest until distributed evenly throughout the mixture; set aside.
- Sift the all purpose flour into a sheet of parchment paper and stir in rest of the sugar in it until well combined.
- Sift it again into a large mixing bowl and set aside.
- Whisk the egg whites in a mixer bowl, using an electric mixer at high speed, for a minute or until it fluffs up.
- Spoon in the orange juice, cream of tartar as well as a dash of salt and continue to beat them together for a couple of minutes or until the mixture forms soft peaks.
- Fold in the sugar-zest blend into the mixture, adding a couple of tbsp at a time, until of it is incorporated within the mixture.
- Continue to process the mixture for 2 more minutes or until it becomes shiny and fold in the dry mixture, ¼ of it at a time, until all of it is blended thoroughly to form a smooth batter.
- Pour the batter into a 10’’ springform pan and bake in the oven for about 40 minutes or until it is baked through.
- Set aside for an hour or so to cool to room temperature.
- To prepare the berries, toss its ingredients together until the sugar dissolves and refrigerate for 20 minutes, stirring often, until the berries release its juices.
- Run a sharp knife along the edges of the pan to loosen the cake and flip it onto a plate.
- Slice and place them on serving plates.
- Top it up with the strawberries as well as the soaking sugary liquid and serve right away.
Last Updated on April 21, 2023 by Carleen
