Orange Angel Food Cake

Posted on Feb 11 2008 in
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Orange Angel Food Cake Recipe


  • 1 1⁄2 cups egg whites (approximately 1 dozen eggs) at room temperature (Editor’s note: we used whites from 9 eggs in recipe)
  • 1 1⁄4 t. cream of tartar
  • 1⁄2 t. salt
  • 1 cup sugar, plus 1⁄2 cup (keep separate)
  • 1 1⁄8 cups sifted cake flour
  • 1 t. pure vanilla extract
  • 1 orange, zested
  • 3⁄4 cup orange juice
  • 1 1⁄2 lb. powdered sugar


Cake Batter

Preheat oven to 375 F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add cream of tartar and salt, and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of sugar and continue whipping until stiff and sugar has dissolved, about 30 seconds. Sift the remaining 1⁄2 cup sugar with the pre-sifted cake flour 3 times to aerate the mixture. Fold into the egg whites, then fold in vanilla and orange zest. Pour the batter into an ungreased angel food cake pan. Bake until top is light brown, approximately 30-35 minutes (depending on your oven). Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife around the cake to loosen, then gently tap the cake onto a plate.


Stir the orange juice and powdered sugar together until smooth and pour over the top of the cake. Alternative to the glaze: sprinkle the cake with powdered sugar.

Rosemary Stanton, Bridgeview, Ill.