Best 15 Orange Angel Food Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the heavenly delight of Orange Angel Food Cake, a culinary masterpiece that tantalizes taste buds with its airy texture and vibrant citrus flavor. This classic cake is crafted with whipped egg whites, sugar, and flour, resulting in a light and fluffy sponge that melts in your mouth. The infusion of fresh orange zest and juice adds a burst of refreshing tanginess, perfectly complementing the delicate sweetness of the cake. Whether you prefer a traditional bundt pan or individual ramekins, this versatile recipe offers variations to suit your preferences.

Accompanying the Orange Angel Food Cake recipe are two additional culinary gems: Orange Glaze and Whipped Cream Frosting. The Orange Glaze is a simple yet delectable drizzle that enhances the cake's citrusy flavor, while the Whipped Cream Frosting adds a luscious, creamy layer that takes the cake to new heights of indulgence. These accompaniments are optional, allowing you to tailor the cake to your liking.

This comprehensive guide provides detailed instructions for each recipe, ensuring baking success even for novice bakers. Tips and tricks are generously shared to help you achieve the perfect rise, texture, and flavor in your Orange Angel Food Cake. Whether you're celebrating a special occasion or simply craving a delightful treat, this recipe is sure to become a cherished favorite.

Here are our top 15 tried and tested 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 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 .

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 WITH CARAMEL SAUCE AND TROPICAL-FRUIT COMPOTE



Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote image

Provided by Abigail Johnson Dodge

Categories     Cake     Mixer     Egg     Dessert     Bake     High Fiber     Wedding     Orange     Tropical Fruit     Kiwi     Mango     Spring     Passion Fruit     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 25

Sauce:
1 cup sugar
1/3 cup water
1 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
3/4 teaspoon ground cardamom
Pinch of salt
Cake:
1 1/4 cups powdered sugar
1 cup cake flour
1/4 teaspoon salt
1 1/3 cups egg whites (about 9 large)
1 1/2 teaspoons cream of tartar
1 cup superfine sugar
1 tablespoon finely grated orange peel
1 1/2 teaspoons vanilla extract
Compote:
2 blood oranges
3 ripe passion fruits
1 kiwi, peeled, quartered lengthwise, then cut crosswise into 1/2-inch slices
1 cup 1/2-inch cubes mango
1/2 cup 1/2-inch cubes pineapple
1 to 2 tablespoons sugar
1 tablespoon chopped fresh mint
Pinch of salt

Steps:

  • For sauce:
  • Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt. Stir until butter melts. Cool.DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
  • For cake:
  • Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
  • Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
  • Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
  • Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD: Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
  • For compote:
  • Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO HEAD: an be made 2 hours ahead. Cover and chill.
  • Slice cake; transfer to plates. Spoon compote alongside; top with caramel.

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.

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-COCONUT ANGEL FOOD CAKE



Orange-Coconut Angel Food Cake image

This low-fat angle food cake is not your typical tasteless cake. The orange custard and the coconut add much-needed flavor to the cake. This makes a great summer treat that is very easy to assemble.

Provided by Cooking to Perfecti

Categories     Dessert

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 9

1 (16 ounce) package angel food cake mix (or homemade angel food cake)
1 cup water
1/3 cup fresh orange juice
2 teaspoons orange extract, divided
1 (3 1/2 ounce) package French vanilla instant pudding
1 1/4 cups skim milk
1 tablespoon grated orange rind
2 cups sweetened flaked coconut, divided
3 1/4 cups frozen whipped topping (can be fat free)

Steps:

  • Preheat oven to 350°.
  • Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
  • Fold in 1 teaspoon of the orange extract.
  • Pour into 10-inch ungreased tube pan and spread evenly.
  • Break air pockets by cutting through the batter with a knife.
  • Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
  • Remove cake from oven; invert pan and let cake cool completely up side down in pan.
  • Loosen cake from sides of pan using a long spatula; remove from pan.
  • Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
  • In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
  • Stir in remaining 1 teaspoon orange extract and orange rind.
  • Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
  • Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
  • Repeat with remaining cake layers, ending with top cake layer.
  • Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
  • Store loosely covered in refrigerator until served.
  • **Recipe can be revised according to package directions of cake mix and pudding**.

Nutrition Facts : Calories 283.2, Fat 9.4, SaturatedFat 8.1, Cholesterol 0.4, Sodium 393.3, Carbohydrate 46.5, Fiber 0.8, Sugar 31.2, Protein 4.4

ORANGE-COCONUT ANGEL FOOD CAKE



Orange-Coconut Angel Food Cake image

Everyone who tries this luscious cake loves it, even those who aren't watching their weight. I have several cake recipes, but this is my favorite. -Betty Kinser, Elizabethton, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 9

1 package (16 ounces) angel food cake mix
1 cup cold water
1/3 cup orange juice
2 teaspoons orange extract, divided
1-3/4 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 tablespoon grated orange zest
1-1/4 cups sweetened shredded coconut, divided
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

Steps:

  • In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan., Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange zest and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping., Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 222 calories, Fat 5g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

PAUL NEWMAN'S CHOCOLATE - ORANGE ANGEL FOOD CAKE



Paul Newman's Chocolate - Orange Angel Food Cake image

This has to be one of the most incredible desserts I have ever had -- let alone made! Paul Newman was on Oprah several years ago with this recipe of his, and it is absolutely delicious. Preparation time is an estimate, and does not include 15 minutes for bringing the egg whites to room temperature. I hope you enjoy it!

Provided by Pianolady

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 8

4 ounces orange-flavored dark chocolate
12 large egg whites
1 cup all-purpose flour
1 1/4 cups sugar, divided
1/2 teaspoon salt
1 tablespoon lemon juice
3 teaspoons vanilla extract
1 tablespoon orange rind, grated or freshly chopped

Steps:

  • Preheat the oven to 350°F.
  • Make sure a 10" x 4" tube pan is clean, dry and free of grease.
  • Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
  • (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe).
  • Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
  • Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
  • Sift them together a total of three times.
  • Beat the egg whites until frothy.
  • Add the lemon juice and continue beating.
  • Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.
  • Do not overheat, or the egg whites will lose their volume.
  • Sift 1/4 cup of the dry ingredients over the egg whites and fold.
  • Gently stir in the vanilla extract and orange rind.
  • Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
  • Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.
  • A knife inserted in the center of the cake should come out clean.
  • Remove from the oven and invert the pan.
  • Allow the cake to cool for 30 to 45 minutes.
  • Run a knife around the edges of the pan and tube to loosen the cake.
  • You can serve this as is, or with a little whipped cream, or ice cream-- whatever your heart desires.
  • Enjoy!

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 :

COCOA ANGEL FOOD CAKE WITH ORANGE GLAZE



Cocoa Angel Food Cake with Orange Glaze image

Categories     Cake     Chocolate     Dessert     Bake     Orange     Winter     Gourmet

Number Of Ingredients 7

1 cup self-rising flour
1/3 cup sifted unsweetened Dutch-process cocoa powder such as Droste (sift before measuring)
1 1/4 cups sugar
1 1/2 cups egg whites (from 10 to 11 large eggs)
1/4 teaspoon salt
2 teaspoons vanilla
Orange Glaze

Steps:

  • Preheat oven to 325°F. and have ready an ungreased 10-inch tube pan (about 4 inched deep) with a removable bottom.
  • In a small bowl whisk together flour, cocoa powder, and 1/2 cup sugar. In a large bowl with an electric mixer beat whites with salt on medium speed until white, opaque, and beginning to hold their shape. Gradually add the remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Beat in vanilla.
  • Sift one third cocoa mixture over whites and fold in gently but thoroughly, scraping bottom of bowl to prevent lumps. Sift and fold in remaining cocoa mixture, half at a time, in same manner and pour batter into pan. With a knife, make series of side by side chops in batter to remove air bubbles and smooth top. Bake cake in middle of oven 40 to 45 minutes, or until firm to the touch. Invert cake over neck of a bottle and cool completely.
  • Run a thin knife around edge of cake and remove side of pan. Run knife under bottom of cake and around center tube to loosen cake and invert cake onto a rack.
  • While orange glaze is still warm, quickly pour over cake, spreading evenly over top with a spatula and allowing excess to drip down outside. (Alternatively, spoon glaze into a plastic bag and squeeze into one corner. Snip off corner to make small hole in bag and streak glaze over cake from center outward.)
  • While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or place under a cake dome and keep at room temperature until ready to serve.
  • If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

ORANGE-COCONUT ANGEL FOOD CAKE RECIPE - (4.7/5)



Orange-Coconut Angel Food Cake Recipe - (4.7/5) image

Provided by á-72953

Number Of Ingredients 9

1 (16-ounce) package angel food cake mix
1 cup cold water
1/3 cup orange juice
2 teaspoons orange extract, divided
1 3/4 cups cold fat-free milk
1 (1-ounce) package sugar-free instant vanilla pudding mix
1 tablespoon grated orange peel
1 1/4 cups flaked coconut, divided
1 (8-ounce) carton frozen reduced-fat whipped topping, thawed, divided

Steps:

  • In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-inch tube pan. Bake at 375°F for 30 to 35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan. In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange peel and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator.

ORANGE ANGEL FOOD CAKE



Orange Angel Food Cake image

Our Test Kitchen staff concludes this fast-to-fix feast with slices of delicate orange cake topped with a dreamy citrus sauce and colorful fruit.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12-16 servings.

Number Of Ingredients 9

1 can (15 ounces) mandarin oranges
3/4 to 1 cup orange juice
1 package (16 ounces) angel food cake mix
3/4 teaspoon orange extract
3 drops yellow food coloring, optional
3 drops red food coloring, optional
5 teaspoons cornstarch
1/4 cup cold water
Blueberries, sliced peaches, strawberries and kiwifruit

Steps:

  • Drain oranges, reserving juice in a 2-cup measuring cup; add enough orange juice to measure 1-3/4 cups. Set aside. Finely chop oranges; drain well and set aside. , Prepare cake batter according to package directions; add the orange extract and food coloring if desired with the water. Fold in the chopped oranges. Pour into an ungreased 10-in. tube pan. Bake according to package directions., In a small saucepan, combine the cornstarch and cold water until smooth. Gradually add the reserved orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Cool to room temperature. Slice cake; serve with fruit and orange sauce.

Nutrition Facts :

MANDARIN ORANGE ANGEL FOOD CAKE



Mandarin Orange Angel Food Cake image

Recipe from Semi Homemade Cooking with Sandra Lee. My dad loved this cake and he is the one that always says everything is just OK no matter how great it is. This cake comes out so moist!

Provided by Lucky.Wife

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 4

1 (18 ounce) box angel food cake mix
15 ounces mandarin oranges
1 tablespoon orange zest
16 ounces Cool Whip

Steps:

  • Add the juice from the oranges and the orange zest to the cake mix.
  • Stir to combine.
  • Bake in a bundt pan at 350 degrees for about 30 minutes.
  • Cool completly. Frost with Cool Whip and decorate with the mandarin oranges.
  • I used 3 Tbs. orange zest, but that is just a personal preference. You can also add half the caan of oranges into the batter before baking, but for some reason it always makes my cake stick to the pan. So just experiment. It is just as good with the oranges on top of the cake instead of in it.

ORANGE ANGEL FOOD CAKE DESSERT



Orange Angel Food Cake Dessert image

My favorite color is orange, and I like Angel Food Cake because of it's softness.

Provided by Rev BJ Friley

Categories     Cakes

Number Of Ingredients 9

1 angel food cake, prepared (can buy one or make one)
1 pkg (0.3 ounces) sugar-free orange gelatin
3/4 c boiling water
1/2 c cold water
1 1/2 c fat-free milk
1 pkg (1 ounce) sugar-free instant vanilla pudding mix
1 tsp orange extract
1 carton (8 oz.) fat-free whipped topping, thawed
1 medium navel orange, halved and sliced

Steps:

  • 1. Slice cake into 2-inch slices
  • 2. Layer in bottom of ungreased 9 X 13-inch pan
  • 3. Poke holes in cake slices using a meat fork
  • 4. Dissolve gelatin in boiling water, then stire in cold water
  • 5. Slowly pour over cake in pan
  • 6. Chill until set
  • 7. In a large mixing bowl - Whisk together milk and pudding mix for 2 minutes
  • 8. Whisk in extract
  • 9. Let stand about 2 minutes, until soft-set
  • 10. Fold in whipped topping and spread over cake
  • 11. Garnish with orange slices
  • 12. Refrigerate until ready to serve

Tips for Baking Orange Angel Food Cake:

  • Use fresh oranges for optimal flavor and aroma.
  • Make sure all ingredients are at room temperature before starting.
  • Be careful not to overbeat the egg whites; overbeaten whites can make the cake dry and tough.
  • Fold the egg whites into the batter gently and slowly to avoid deflating them.
  • Bake the cake in a preheated oven to ensure even cooking.
  • Do not open the oven door during baking, as this can cause the cake to fall.
  • Let the cake cool completely before frosting or serving.

Conclusion:

Orange Angel Food Cake is a classic dessert that is both delicious and easy to make. With its light and fluffy texture, zesty orange flavor, and elegant appearance, it's a perfect choice for any occasion. Whether you're a seasoned baker or a beginner, this recipe will guide you through the process of creating a delightful and memorable cake that will impress your friends and family.

Related Topics