Orange Blossom Angel Cake is a cloud-like dessert that’s surprisingly simple to master. You’ll love this light, airy treat, perfect for any occasion when you’re craving fluffy cake recipes.
Key Ingredients & Substitutions:
- Egg Whites: Essential for the cake’s structure. Do not substitute.
- Granulated Sugar: Provides sweetness and stability. You can use superfine sugar for a smoother dissolve.
- Cake Flour: Lighter than all-purpose flour, crucial for a tender crumb. Do not substitute with all-purpose flour.
- Orange Blossom Water: Adds a delicate floral aroma. Use pure extract; avoid artificial versions.
Ingredients:
For the Orange Blossom Angel Cake:
- 1 ½ cups granulated sugar, divided
- 1 cup cake flour, sifted
- 1 ½ cups egg whites (from about 10-12 large eggs), at room temperature
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons orange blossom water
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12
- Calories per serving: Approximately 180 calories
- Tools Needed: 10-inch tube pan (angel food cake pan), electric mixer, rubber spatula, fine-mesh sieve.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Do not grease your 10-inch tube pan; angel food cake needs to climb the sides to rise properly. Sift together ⅓ cup of the granulated sugar and the cake flour twice; set aside.
2. Whip the Egg Whites
In a large, clean bowl, beat your egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form. This step is vital for the fluffy texture of your cake.
3. Gradually Add Sugar and Flavorings
Gradually add the remaining 1 ⅓ cups of granulated sugar, one tablespoon at a time, to the egg whites while continuing to beat on high speed. Beat until the meringue is glossy and stiff peaks form. Gently fold in the orange blossom water and vanilla extract.
4. Fold in Dry Ingredients
Sift about one-quarter of the flour mixture over the meringue. Carefully fold it in with a rubber spatula until just combined. Repeat this process three more times, sifting and folding until all the flour mixture is incorporated. Be gentle to maintain the air in your mixture, ensuring a truly fluffy cake.
5. Bake the Cake
Carefully spoon the batter into your ungreased tube pan. Smooth the top with your spatula. Bake for 50-55 minutes, or until the top springs back when lightly touched.
6. Cool Upside Down
Immediately invert the pan onto the feet of the pan, or over the neck of a bottle if your pan doesn’t have feet. Let it cool completely upside down for at least 1 ½ hours. This prevents the cake from collapsing and keeps it wonderfully airy.
7. Release and Serve
Once completely cool, run a thin knife around the edges of the pan and the inner core to release the cake. Invert onto a serving plate. You now have a magnificent orange blossom angel cake ready to enjoy!
Variation Ideas:
- Citrus Zest: Add 1 tablespoon of finely grated orange zest to the batter with the orange blossom water for a brighter flavor.
- Berry Compote: Serve slices with a fresh berry compote instead of just powdered sugar.
- Glaze: Drizzle with a simple glaze made from powdered sugar and a few drops of orange blossom water.
Storage Instructions:
Store your orange blossom angel cake at room temperature, covered tightly, for up to 2-3 days. You can also refrigerate it, but it’s best enjoyed at room temperature for the optimal soft texture. Freezing is not recommended as it can alter the delicate consistency.
Frequently Asked Questions (FAQ):
- Why is my angel food cake falling? You likely didn’t beat your egg whites enough or you deflated them by over-mixing the flour.
- Can I use a regular bundt pan? No, an angel food cake needs an ungreased tube pan for proper rise and cooling.
- What if I don’t have cream of tartar? It helps stabilize egg whites. If you must omit it, add a teaspoon of lemon juice or white vinegar.
- Why sift the flour multiple times? Sifting aerates the flour, which contributes to the fluffy texture of the cake.
- Can I make this ahead of time? Yes, it can be made a day in advance and stored at room temperature.
- Is angel food cake healthy? It’s generally lower in fat than other cakes because it contains no egg yolks or butter.