Best 2 Mini Orange Angel Food Cakes Recipes

**Indulge in the Delightful Symphony of Mini Orange Angel Food Cakes: A Journey Through Citrusy Perfection**

Prepare to embark on a culinary adventure with our collection of Mini Orange Angel Food Cakes, where delicate textures and vibrant citrus flavors intertwine to create a symphony of taste. These ethereal cakes, crafted with love and precision, are the epitome of lightness and airiness, adorned with a luscious orange glaze that adds a burst of tangy sweetness to every bite. As you delve into this delightful article, you'll discover a treasure trove of recipes, each offering a unique twist on this classic dessert. From the traditional Mini Orange Angel Food Cakes to their gluten-free and vegan counterparts, these recipes cater to every dietary preference, ensuring that everyone can experience the joy of these heavenly treats.

Check out the recipes below so you can choose the best recipe for yourself!

MINI ORANGE ANGEL FOOD CAKES RECIPE - (4.3/5)

Mini Orange Angel Food Cakes Recipe - (4.3/5) image

Provided by á-9642

Number Of Ingredients 13

Ingredients

CAKE:
1/2 cup King Arthur Unbleached Cake Flour Blend or Queen Guinevere Cake Flour
3/4 cup Baker's Special sugar or superfine sugar
2 teaspoons orange zest, finely grated
6 large egg whites
1/4 teaspoon salt
1/2 teaspoon orange extract
3/4 teaspoon cream of tartar
GLAZE:
1 cup glazing sugar or confectioners' sugar, sifted
1/4 cup orange juice fruit powder
1/4 cup milk
Substitute 3 tablespoons orange juice for the juice powder and milk, if desired; this will make the recipe dairy-free.

Steps:

Preheat the oven to 325°F. CAKE: Combine the flour, 1/2 cup of the sugar, and the orange zest. Set aside. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is frothy. Sprinkle the cream of tartar on top and continue beating until stiff, glossy peaks form. Slowly pour in the remaining 1/4 cup sugar while beating, then gradually fold in the dry ingredients. Transfer the batter to the ungreased cups of a mini angel food cake pan; a piping bag works well here. Bake the cakes for 20 to 22 minutes, or until the tops are golden brown and spring back when lightly touched. Remove the pan from the oven, and place it upside down on a cooling rack. Let the cakes cool for 1 hour in the pan. Loosen the edges of the cakes, and remove them from the pan. GLAZE: Stir the ingredients together until the mixture is smooth and pourable. Pour the glaze over the tops of the cakes. NOTE: To make one standard-sized (10"-diameter) angel food cake, double the quantity of the ingredients for the cake, and bake the cake for 34 to 36 minutes. Prepare the same quantity of glaze. Allow the cake to cool for at least 90 minutes before unmolding and glazing.

MINI ORANGE ANGEL FOOD CAKES

Mini Orange Angel Food Cakes image

These cakes make beautiful presentation desserts. They can be served with whipped cream and fresh strawberries.

Provided by Linda Gam

Categories Cakes

Number Of Ingredients 12

Ingredients

1/2 c king arthur unbleached cake flour blend or queen guinevere cake flour
3/4 c baker's special sugar or superfine sugar
2 tsp finely grated orange rind (zest)
6 large egg whites
1/4 tsp salt
1/2 tsp orange extract
3/4 tsp cream of tartar
FOR THE GLAZE
1 c glazing sugar or confectioners' sugar -- sifted
1/4 c orange juice fruit powder*
1/4 c milk
*SUBSTITUTE 3 TABLESPOONS ORANGE JUICE FOR THE JUICE POWDER AND MILK, IF DESIRED; THIS WILL MAKE THE RECIPE DAIRY-FREE.

Steps:

1. Preheat the oven to 325°F
2. To make the cake: Combine the flour, 1/2 cup of the sugar, and the orange zest. Set aside. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is frothy. Sprinkle the cream of tartar on top and continue beating until stiff, glossy peaks form. Slowly pour in the remaining 1/4 cup sugar while beating, then gradually fold in the dry ingredients. Transfer the batter to the ungreased cups of a mini angel food cake pan; a piping bag works well here. Bake the cakes for 20 to 22 minutes, or until the tops are golden brown and spring back when lightly touched. Remove the pan from the oven, and place it upside down on a cooling rack. Let the cakes cool for 1 hour in the pan. Loosen the edges of the cakes, and remove them from the pan. Yield: 6 mini cakes
3. To make the glaze: Stir the ingredients together until the mixture is smooth and pourable. Pour the glaze over the tops of the cakes. .
4. Tips from our bakers: To make one standard-sized (10"-diameter) angel food cake, double the quantity of the ingredients for the cake, and bake the cake for 34 to 36 minutes. Prepare the same quantity of glaze. Allow the cake to cool for at least 90 minutes before unmolding and glazing.
5. Source: http://www.kingarthurflour.com/recipes/mini-orange-angel-food-cakes-recipe

Tips:

Make sure all your ingredients are at room temperature. This will help them combine more easily and create a smoother batter.
Do not overmix the batter. Overmixing can make the cakes tough.
Bake the cakes in a preheated oven. This will help them rise evenly.
Do not open the oven door while the cakes are baking. This can cause the cakes to fall.
Let the cakes cool completely before frosting. This will help the frosting set properly.
Be creative with your frosting! You can use any type of frosting you like, such as whipped cream, buttercream, or cream cheese frosting.

Conclusion:

With their light and fluffy texture and citrusy flavor, these mini orange angel food cakes are sure to be a hit at your next party or gathering. They are also incredibly easy to make, so you can have them on the table in no time. So next time you are looking for a sweet and delicious treat, give these mini orange angel food cakes a try. You won't be disappointed!