Glazed Orange Angel Food Cake
A light and fluffy angel food cake infused with orange flavor, topped with a tangy orange glaze. Perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Sift together the cake flour and 3/4 cup of sugar.
- In a large bowl, beat egg whites, cream of tartar, and salt until frothy.
- Gradually add the remaining sugar, beating until stiff peaks form.
- Beat in the orange and vanilla extracts.
- Gradually fold in the flour-sugar mixture.
- Pour the batter into an ungreased 10-inch tube pan, folding gently to combine.
- Bake at 350°F for about 45 minutes or until done.
- Invert the cake to cool completely.
- Mix the confectioners' sugar, orange juice, and orange peel to make the glaze.
- Frost the cooled cake with the orange glaze.
Tips & Substitutions
For a lighter texture, make sure your egg whites are at room temperature and whipped to stiff peaks. If you don't have orange extract, lemon extract is a great substitute. To prevent the cake from sinking, avoid greasing the tube pan, as the batter needs to cling to the sides to rise properly.
Serving Suggestions
This Glazed Orange Angel Food Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside fresh fruit, such as berries or citrus slices, for a refreshing contrast. It also makes a delightful dessert for brunch, complementing dishes like Peach Cup Salad or Carolyn'S Cupcakes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To refresh the cake, serve it at room temperature or give it a quick 10-second microwave blast before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Orange Angel Food Cake contains roughly 266 calories, with 2g protein, 45g carbohydrates, and 0g fat. It is an excellent source of potassium (106% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 604mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
It's best to stick with cake flour for the light texture of this cake. All-purpose flour may make the cake denser. However, if you need a gluten-free option, you can try a gluten-free cake flour blend.
How can I tell when the cake is done baking?
The cake is done when it springs back lightly when touched and a toothpick inserted into the center comes out clean. Keep in mind that it will continue to cook slightly as it cools in the inverted position.
What can I do if my cake falls after baking?
If your cake falls, it may have been underbaked or the egg whites were not beaten enough. Ensure to beat the egg whites until stiff peaks form, and check for doneness before removing it from the oven. Cooling it completely upside down helps maintain its structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).