I’ve been wanting to make this orange creamsicle angel food cake for at least 6 months. Homemade angel food cakes are sooo good and I’m a sucker for anything orange creamsicle so I knew this recipe would be a winner. It did not disappoint! I’ve shared a couple different angel food cakes here on the blog already but this orange creamsicle might be my favorite. If you’ve never made an angel food cake from scratch before, don’t be intimidated. It’s super easy! Enjoy!
Here are a few tips for success:
1. Room temperature egg whites. Cold eggs are easier to separate, but make sure your egg whites are at room temperature before you start beating them. This should only take about 30 minutes. Cold egg whites will not get as fluffy as room temperature egg whites, but according to Alton Brown the difference will be minimal if you are using a stand mixer. I always let mine come to room temperature anyway, but if you’re using a hand mixer I would definitely let them come to room temperature.
2. Egg whites without ANY egg yolk. Separate your eggs one by one in a small bowl. That way, if you get any egg yolk mixed in, it’s only in the one egg white versus mixed in with 11 others. The yolk will deflate your egg whites.
3. Don’t skip the sift! Sift the flour and sugar. I know, I know. I hate to sift too, and for most recipes it probably isn’t necessary but angel food cake is an exception. You need your flour to be as light as possible so you don’t deflate your egg whites.
4. Fold gently. After you’ve worked so hard to get those egg whites to maximum volume, you don’t want your efforts to be in vain! Take your time and use a light, gently touch when folding the flour mixture into the egg whites.
5. Don’t grease the pan! You might be tempted to grease your pan but don’t! You want the batter to stick to the sides of the pan so it will rise and be nice and fluffy. Unfortunately, this does make the pan harder to wash but it’s worth it. I promise.
6. Watch it closely while baking. Every oven is different and every pan is different. I have a dark tube pan and I bake my angel food cake on the next to the lowest baking rack. I found the very lowest rack to give me an overdone bottom and on the next higher rack the top browned too quickly and I had to cover it with foil while it finished baking. Sooo, don’t just set the timer and walk away. Check on your cake after 15 minutes or so and if it looks like the edges are already starting to brown, try raising your baking rack up. Or if it looks the the top is browning too quickly, lower the rack or cover the top with foil. Basically, just use some common sense =).
Orange Creamsicle Angel Food Cake
12 egg whites, room temperature
1 cup all-purpose flour
1-3/4 cups sugar, divided
1-1/2 tsp cream of tartar
1/2 tsp salt
1 tsp almond extract
1 tsp vanilla extract
1 tsp grated orange peel
1 tsp orange extract
orange food coloring (optional)
1. Preheat oven to 375 degrees. Sift flour and 3/4 cup sugar together twice; set aside.
2. Place egg whites in bowl of stand mixer with whisk attachment. Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form.
3. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually – and very gently – fold in flour mixture, about 1/2 cup at a time.
4. Gently spoon half of batter into an ungreased 10-inch tube pan. To the remaining batter, stir in the orange peel, orange extract and food coloring if desired. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets.
5. Bake in preheated oven for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely and remove from pan by running a sharp knife around the sides of the pan. (See Tips Above)
*from Taste of Home
