Orange Angel Food Cake with Orange Glaze

  • Active Time 15m
  • Total Time 2h

Makes 8 servings


  • For the Cake:
  • 1 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 12 large egg whites, at room temperature (about 1 1/2 cups)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 tablespoon finely grated orange zest
  • 1 1/2 teaspoons cream of tarter
  • 1 cup granulated sugar
  • For the Glaze:
  • 1 1/4 cups confectioners' sugar
  • 1/2 cup orange juice
  • 1 teaspoon vanilla extract
  • Zest of orange, grated


FOR THE CAKE: Arrange the oven racks so the cake will sit near the bottom. Preheat the oven to 350 degrees F. Sift the flour onto a piece of waxed paper. Measure 1 cup of the sifted flour and return it to the sifter. Discard the extra flour. Add the confectioners' sugar and salt to the flour in the sifter. Sift onto another piece of waxed paper. Sift again 4 more times and set aside.

In a large mixing bowl, add the egg whites, then the vanilla and orange extracts and orange zest. Beat the egg whites with the electric mixer until they are foamy. Add the cream of tarter and continue beating until they are firm and glossy. Add the granulated sugar, 2 tablespoons at a time. Continue beating until the egg whites cling to the sides of the bowl and are stiff but not dry. With a rubber spatula, fold in the sifted flour and confectioners' sugar mixture a little at a time. Do not stir.

Spoon the batter into an ungreased 10-inch tube pan. Cut through the batter with a spatula to release any large air bubbles and gently smooth the top. Bake for 45 to 50 minutes, or until cake springs back when lightly touched in the center. Cool the cake upside down on a rack for 1 hour.

FOR THE GLAZE: In a small mixing bowl, combine the confectioners' sugar, orange juice, and vanilla. Add the grated orange zest and stir. Spoon the glaze on top of the angel cake. Spread it out to the edges with a metal spatula and let it dribble down the sides.

Slide a knife blade around the sides and center of the cooled cake to loosen it. Turn the cake upside down and gently lift off the pan.

When you're ready to serve the cake, don't cut it with a knife. Instead, insert 2 forks held back to back where you want to cut and gently tear the cake apart with the forks.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3411

nutrition information per serving

278 calories; 0g total fat; 0mg cholesterol; 229mg sodium; 62g carbohydrates; 1g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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