Best 12 Easy Orange Angel Food Cake Recipes

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Indulge in the delightful symphony of flavors with this exquisite Orange Angel Food Cake, a culinary masterpiece that combines the vibrant zest of oranges with the tender embrace of an angel food cake. This heavenly creation is not only a visual spectacle with its golden-brown crust and airy texture, but it also captivates the palate with its delicate crumb and burst of citrusy goodness. This recipe unveils the secrets to achieving perfection, ensuring a moist, fluffy cake that melts in your mouth with every bite. Additionally, discover variations of this classic, including an enticing Orange Glaze that elevates the cake's citrusy charm and a luscious Orange Cream Filling that transforms it into a decadent layered masterpiece. Embark on a delightful culinary journey as you recreate this delightful treat, leaving your taste buds mesmerized and eager for more.

Let's cook with our recipes!

ORANGE DREAM ANGEL FOOD CAKE



Orange Dream Angel Food Cake image

A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.-Lauren Osborne, Holtwood, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11

12 large egg whites
1 cup all-purpose flour
1-3/4 cups sugar, divided
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 teaspoon orange extract
6 drops red food coloring, optional
6 drops yellow food coloring, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. , Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets., Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.

Nutrition Facts : Calories 130 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

ORANGE CREAM ANGEL FOOD CAKE



Orange Cream Angel Food Cake image

Transform boxed angel food cake mix into a mouthwatering masterpiece with creamy orange filling and frosting.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h25m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ white angel food cake mix
1 1/3 cups cold water
6 egg yolks
1 cup sugar
2 teaspoons cornstarch
2/3 cup orange juice
Pinch salt
3/4 cup butter or margarine, cut into pieces
1 cup whipping cream
1 tablespoon grated orange peel
Orange peel twists, if desired

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
  • Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
  • In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
  • On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 41 g, TransFat 1/2 g

EASY ANGEL FOOD CAKE



Easy Angel Food Cake image

After just one taste, you'll agree this cake is heavenly! I like to make it for special occasions throughout the year.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7

1 cup cake flour
1-1/2 cups sugar, divided
2 cups egg whites (about 14)
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

Steps:

  • Sift flour and 1/2 cup sugar together four times; set aside. In a bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.

Nutrition Facts :

ORANGE ANGEL FOOD CAKE



Orange Angel Food Cake image

A Dear Friend called to see if i might be able to bake for a bake sale for them, so i went to my cupboard and frig and this is what i made =) Thanks Nick, praying GOD guides you and your soon to be wife in ministry to HIS Precious Sheep in Peru A side note a gal came through early in the bake sale and bought the whole cake =)

Provided by Mrs. Michael J. Lively

Categories     Cakes

Time 50m

Number Of Ingredients 8

1 pkg angel food cake
1 pkg orange jello [sm] [i used sugar free because that was what i had]
1 1/4 c orange juice [i used simply orange, in place of all the water the box called for]
1 orange, zested [split the zest between the cake and the frosting.]
FROSTING
1 c powdered sugar
2 Tbsp orange juice
orange zest

Steps:

  • 1. Move your oven rack to the bottom position. Preheat oven to 350. Empty mix in mixing bowl. Add orange jello. Pour in orange juice. Mix per package directions. Bake 35 minutes. Turn upside down on a bottle and cool completely.
  • 2. When cake is completely cooled remove from pan w/a filet or boning knife. Measure 1 c. of powdered sugar in a 2 c. measuring cup, add 2 tsp. of orange juice and reserved orange zest, mix. Drizzle over the top of the cake letting some drizzle down the sides for effect =)

ORANGE ANGEL FOOD CAKE DESSERT



Orange Angel Food Cake Dessert image

With just one bite of Janet Springer's light-as-air angel food, even dieters will be on cloud nine! Cutting back on the fat and sugar doesn't squeeze the flavor from the sunny citrus cake she makes frequently in St. Petersburg, Florida.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 10

1 package (16 ounces) angel food cake mix
1 package (.3 ounce) sugar-free orange gelatin
3/4 cup boiling water
1/2 cup cold water
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon orange extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 small navel orange, halved and sliced
1/2 cup sliced almonds, toasted

Steps:

  • Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,

Nutrition Facts : Calories 184 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 285mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 5g protein.

ORANGE ANGEL FOOD CAKE



Orange Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield : 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar, plus 1/2 cup
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 orange, zested
3/4 cup orange juice
1 1/2 pounds confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the 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 the vanilla, and zest.
  • Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
  • Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
  • Serving suggestion: sorbet .

EASY ORANGE ANGEL FOOD CAKE



Easy Orange Angel Food Cake image

Make and share this Easy Orange Angel Food Cake recipe from Food.com.

Provided by Chris from Kansas

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 4

1 (16 ounce) package angel food cake mix
1 cup water
1/3 cup orange juice
1 teaspoon orange extract

Steps:

  • Prepare cake mix according to package directions, using 1 cup water and 1/3 cup orange juice instead of the liquid called for on the package.
  • Stir in orange extract.
  • Spoon batter into an ungreased 10-inch tube pan.
  • Bake at 350 on lowest oven rack for 40 to 45 minutes or until cake springs back when lightly touched.
  • Invert pan over the neck of a glass bottle; let cool completely.
  • Loosen cake from sides of pan with a knife and remove from pan.

Nutrition Facts : Calories 174.1, Fat 0.2, Sodium 334.9, Carbohydrate 39.5, Fiber 0.1, Sugar 20.8, Protein 4.1

ORANGE VANILLA BEAN ANGEL FOOD CAKE



Orange Vanilla Bean Angel Food Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 3h10m

Yield 10 to 12 servings

Number Of Ingredients 7

1 1/2 cups granulated sugar
1 cup cake flour
1/4 teaspoon fine salt
2 tablespoons orange zest
1 1/2 teaspoons cream of tartar
12 large egg whites, at room temperature
1 vanilla bean

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the sugar to a food processor and blend until the sugar is super fine, about 1 minute. Reserve half (about 3/4 cup) of the sugar and set aside.
  • Add the cake flour, the remaining sugar (about 3/4 cup), and the salt to a medium bowl. Sift into another medium bowl. Sift the mixture back into the original bowl. This helps get rid of any lumps and creates a very fluffy light texture in the cake.
  • In a large bowl, add the orange zest, cream of tartar and egg whites. Slice the vanilla bean in half, scrape the seeds out with a knife, and add the seeds to the bowl with the egg whites. Using a hand mixer, begin to beat the egg white mixture on medium-high speed. While mixing, slowly stream in the remaining sugar. Beat the mixture until it holds medium peaks, this could take up to 10 minutes.
  • Set the mixer aside and sift a light dusting of the flour mixture on top of the egg white mixture. Use a rubber spatula to fold the flour into the egg white mixture, this is done by slicing through the middle of the mixture and folding up and over along the side of the bowl to incorporate the flour. Keep sifting and folding until all the flour mixture has been incorporated.
  • Carefully spoon the mixture into an ungreased 10-inch tube pan. Use a knife to swirl around the pan 2 times to release any unwanted air bubbles. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes.
  • Remove from the oven and cool upside down on a cooling rack. Let cool for at least 1 hour before removing the cake from the pan and cooling completely.

TRIPLE ORANGE ANGEL FOOD CAKE



Triple Orange Angel Food Cake image

Provided by Sandra Lee

Categories     dessert

Time 1h3m

Yield 12 servings

Number Of Ingredients 5

1 (15-ounce) can mandarin oranges in light syrup
1 (16-ounce) box angel food cake mix
1 teaspoon orange extract
1 tablespoon orange zest
1 (8-ounce) container whipped topping

Steps:

  • Preheat the oven to 350 degrees F. Move a rack to the bottom position.
  • Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
  • In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
  • Remove cake from oven and invert onto glass bottle to cool.
  • Frost cake with whipped topping and garnish with reserved orange segments.
  • Cook's Note: Excessive stirring will cause whipped topping to become watery.

SIMPLE ORANGE GLAZE



Simple Orange Glaze image

This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.

Provided by cukatie2983

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 5m

Yield 8

Number Of Ingredients 3

1 cup confectioners' sugar
¼ teaspoon grated orange zest
1 tablespoon freshly squeezed orange juice, or as needed

Steps:

  • Whisk sugar with orange zest and orange juice in a small bowl until smooth.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 g

ORANGE SAUCE FOR ANGEL FOOD CAKE



Orange Sauce for Angel Food Cake image

This sauce is a tasty way to end a summer meal-without turning on the oven.-Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2-3/4 cups sauce.

Number Of Ingredients 5

1-1/4 cups cold water
1 can (6 ounces) frozen orange juice concentrate, thawed
1 package (3.4 ounces) instant vanilla pudding mix
1 cup whipped topping
1 prepared angel food cake, sliced

Steps:

  • In a small bowl, whisk the water, juice concentrate and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in whipped topping. Spoon over cake slices. Store leftovers in the refrigerator.

Nutrition Facts :

BEST ANGEL FOOD CAKE



Best Angel Food Cake image

For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7

1-1/4 cups large egg whites (about 9)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

Tips:

- Use fresh oranges for the best flavor. If you don't have fresh oranges, you can use 1 cup of orange juice concentrate and 1/4 cup of water. - Make sure the egg whites are at room temperature before you start beating them. This will help them reach their full volume. - Beat the egg whites gradually, starting on low speed and increasing to high speed as they begin to foam. - When the egg whites are stiff peaks, add the sugar a little at a time, beating constantly. - Continue beating the egg whites until they are glossy and hold stiff peaks. - Fold the flour into the egg whites gently, using a spatula. Be careful not to overmix, or the cake will be tough. - Pour the batter into an ungreased 10-inch tube pan. - Bake the cake at 350 degrees Fahrenheit for 45-50 minutes, or until a toothpick inserted into the center comes out clean. - Let the cake cool completely before frosting it.

Conclusion:

This easy orange angel food cake is a delicious and refreshing dessert that is perfect for any occasion. It is light and fluffy, with a delicate orange flavor. The cake is also very easy to make, and it can be made ahead of time. If you are looking for a delicious and impressive dessert that is sure to please everyone, this easy orange angel food cake is the perfect choice.

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