Best 3 Orange Vanilla Bean Angel Food Cake Recipes
Indulge your senses with the heavenly Orange Vanilla Bean Angel Food Cake, a symphony of citrusy-vanilla flavors that will tantalize your taste buds. This classic angel food cake recipe receives an exquisite upgrade with the vibrant essence of oranges and the aromatic depth of vanilla beans. Prepare to be captivated by its fluffy and airy texture, complemented by a zesty orange glaze that adds a pop of color and tang. As you delve deeper into this article, you'll also discover delectable variations to satisfy every palate: a luscious Orange Creamsicle Angel Food Cake, bursting with the nostalgic flavors of your childhood; a decadent Orange Chocolate Angel Food Cake, where rich chocolate ganache meets zesty orange curd; and a refreshing Orange Coconut Angel Food Cake, a tropical paradise in every bite. Get ready to embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
VANILLA BEAN ANGEL FOOD CAKE
Angel food cake is everyone's favorite blank slate for making awesome desserts. Serve it with a simple glaze or pile on fresh fruit, chocolate sauce or nutty sprinkles. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched, 45-55 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate., For glaze, in a small bowl, mix confectioners' sugar, seeds from vanilla bean (or extract if using) and enough milk to reach desired consistency. Spread glaze over cake, allowing some to drip down sides.
Nutrition Facts : Calories 177 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.
ORANGE ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield : 6 to 8 servings
Number Of Ingredients 9
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 DREAM ANGEL FOOD CAKE
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
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
Tips:
- Prepare Cake Pans: Before beginning, ensure both cake pans are greased properly to prevent sticking. Using a non-stick spray or butter and flour method works well.
- Whisk Dry Ingredients: Before adding the wet ingredients, whisk together the flour, cornstarch, and salt in a medium bowl to combine.
- Beat Egg Whites Gradually: When beating the egg whites, begin at low speed, gradually increasing to medium-high speed over the course of a minute. This helps incorporate air more effectively, resulting in a light and fluffy texture.
- Add Granulated Sugar in Three Additions: Gradually adding the granulated sugar to the egg whites, in three separate additions, allows for better control and incorporation. This helps prevent the mixture from becoming too thick and dense.
- Fold Wet and Dry Ingredients Gently: When combining the wet and dry ingredients, use a large rubber spatula and perform a folding motion. This technique preserves the air incorporated into the egg whites, resulting in a delicate and airy texture.
- Bake in Bundt Pan if Desired: If you don't have two 10-inch tube pans, you can use a 10-inch bundt pan instead. Adjust the baking time to 55-65 minutes.
- Patience While Cooling: After baking, allow the cakes to cool completely in the pans before inverting them onto wire racks. This helps prevent breakage and ensures the cakes maintain their shape.
- Make Cake Ahead: The orange-vanilla bean angel food cake can be made ahead of time. Bake and cool the cakes a day before serving, then store them airtight at room temperature.
Conclusion:
With its light and fluffy texture, zesty orange flavor, and delicate vanilla bean aroma, the orange-vanilla bean angel food cake is a delightful dessert for any occasion. By following the detailed instructions and incorporating the tips provided, you'll be able to create a masterpiece that will impress your friends and family. Remember to whisk the egg whites gradually, add the sugar in three additions, and fold the ingredients gently to maintain the incorporated air. Serve the cake with fresh berries, whipped cream, or a drizzle of orange glaze for an extra touch of elegance.
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