Irresistible Orange Blossom Angel Food Cake with Zesty Orange Curd
Prepare to elevate your baking experience with an extraordinary dessert that promises pure delight: the Orange Blossom Angel Food Cake. This isn’t just any angel food cake; it’s a symphony of light, airy texture and captivating citrus-floral notes. Infused with the delicate essence of orange blossom throughout the cake, the accompanying glaze, and the vibrant orange curd, every bite is a journey to citrus heaven. If you’ve been searching for the ultimate light and fluffy cake that truly stands out, your quest ends here.
Forget the dry, often bland store-bought versions. We’re talking about a homemade masterpiece – a super-light sponge cake that melts in your mouth, leaving behind a fragrant burst of flavor. While traditional angel food cake is a beloved classic, the addition of orange blossom takes it to an entirely new level, adding an exotic and sophisticated touch that will impress even the most discerning palates. And let’s be clear: the homemade orange curd isn’t optional. It’s the secret ingredient that transforms this cake from merely great to absolutely fabulous, providing a tangy, creamy counterpoint that balances the sweetness beautifully.
Why This Orange Blossom Angel Food Cake Will Become Your New Favorite
Angel food cake holds a special place in the hearts of many bakers and dessert lovers. Its distinct lightness and cloud-like texture are unparalleled, making it a perfect dessert for any occasion, especially when you want something sweet yet refreshing. What sets this particular recipe apart is the thoughtful layering of orange blossom flavor. From the moment you take your first bite, you’ll notice the subtle yet distinct floral notes that harmonize perfectly with the bright citrus. This infusion creates a complex flavor profile that is both comforting and sophisticated, making it ideal for spring gatherings, summer celebrations, or simply a delightful weekend treat.
The beauty of this cake lies not only in its taste but also in its presentation. Its pristine white crumb provides a striking contrast to the sunny yellow of the orange curd and the glossy sheen of the orange glaze. It’s a feast for the eyes as much as it is for the palate. We understand that baking angel food cake can seem intimidating, but with our clear instructions and crucial tips, you’ll achieve perfect results every time. This recipe is designed to guide you through each step, ensuring a triumphant, light-as-air cake that will earn you rave reviews.
Essential Tips for Flawlessly Light and Fluffy Angel Food Cake
Achieving that signature light and ethereal texture in an angel food cake relies on a few critical steps. Paying attention to these details will ensure your cake rises beautifully and maintains its delicate structure, rather than collapsing or turning dense. Here are our top tips for guaranteed success:
1. Immaculate Equipment is Non-Negotiable
The foundation of a great angel food cake is a perfect meringue, and meringue is notoriously finicky about fat. Even the tiniest speck of grease or egg yolk can prevent your egg whites from whipping up into stiff, voluminous peaks. Before you begin, thoroughly wash and dry your mixer bowl and whisk attachment. You can even wipe them down with a little lemon juice or white vinegar to ensure they are squeaky clean and free from any residual oils. And when separating your eggs, be meticulously careful to ensure not a single drop of egg yolk makes its way into the whites. If it does, it’s best to set that white aside and use a fresh one.
2. Embrace the Pan’s Grip: Do NOT Grease Your Cake Pan
Unlike most cakes that require a greased and floured pan to prevent sticking, angel food cake is different. The batter needs to cling to the sides of the pan as it bakes. This adherence allows the delicate batter to climb up the sides, giving the cake its impressive height and signature airy structure. If you grease the pan, the batter will slip, preventing proper rise and resulting in a dense, shorter cake. Use an ungreased tube pan, preferably one with a removable bottom, for the best results.
3. Cooling Upside Down: The Ultimate Anti-Collapse Trick
Once your angel food cake is baked, the cooling process is just as crucial as the baking itself. To prevent the cake from collapsing under its own weight as it cools, it must be inverted immediately. Most angel food cake pans come equipped with small metal feet designed for this purpose. However, for even better air circulation and stability, we recommend inverting the pan over the neck of a sturdy glass bottle or balancing it on an inverted mug. Allow the cake to cool completely in this position for at least 90-120 minutes. This ensures the cake sets properly and retains its incredible lightness and fluffiness.
Following these three simple yet crucial tips will significantly increase your chances of baking a perfect Orange Blossom Angel Food Cake every single time. It’s the small details that make all the difference when working with delicate meringues.
The Tangy Companion: Homemade Orange Curd
While the Orange Blossom Angel Food Cake is undeniably delicious on its own, the homemade orange curd is truly what elevates this dessert to a showstopper. Its bright, zesty flavor and creamy, smooth texture provide a delightful contrast to the cake’s delicate sweetness. The curd is made with fresh orange juice and zest, ensuring an intense citrus punch that perfectly complements the floral notes of the orange blossom. It’s surprisingly simple to make and can be prepared while your cake is baking, making the entire process efficient.
The curd’s silky consistency and vibrant color make it a beautiful topping, filling, or a side accompaniment. Spoon it generously over individual slices of cake, or let your guests serve themselves from a small bowl on the side. The tartness cuts through the richness, creating a balanced and incredibly satisfying dessert experience. Trust us, once you try this cake with the homemade orange curd, you’ll never want to serve it any other way.
A Drizzle of Sunshine: The Orange Glaze
To complete this citrusy masterpiece, a simple yet elegant orange glaze is drizzled over the cooled cake. Made with powdered sugar, fresh orange juice, and a hint of orange blossom water, this glaze adds another layer of flavor and a beautiful, glossy finish. It sets slightly, creating a delicate crust that cracks gently with each slice, revealing the soft cake beneath. It’s the perfect final touch, adding both visual appeal and an extra whisper of citrus-floral sweetness.
Why You’ll Love This Recipe
This Orange Blossom Angel Food Cake with Orange Curd is more than just a dessert; it’s an experience. It’s the kind of recipe that brings joy to both the baker and those lucky enough to taste it. Perfect for special occasions, holidays, or simply when you crave something truly exceptional, it combines classic comfort with sophisticated flavors. The combination of light cake, fragrant orange blossom, and tangy curd is simply irresistible. It’s a refreshing alternative to heavier desserts and always leaves a lasting impression.
We are confident that once you try this recipe, it will become a cherished favorite in your kitchen. The satisfaction of baking a perfect, towering angel food cake, infused with such delightful flavors, is immense. So gather your ingredients, follow our expert tips, and prepare to create a truly unforgettable dessert that embodies lightness, freshness, and pure citrus bliss.
Hope you enjoy this delightful recipe! And thanks for stopping by.
5 out of 5 stars from 3 votes
Orange Blossom Angel Food Cake
By Shinee Davaakhuu
Infused with citrusy floral orange blossom, this angel food cake is simply the BEST! And you sure don’t want to omit that orange curd, it takes this cake from great to FABULOUS!
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Servings: 10-12 servings
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Ingredients
For the cake:
- 1 cup cake flour
- 1 ½ cups (300g) sugar, divided
- 12 large egg whites
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon orange blossom water
For the orange curd:
- ¾ cup (150g) sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups (360ml) orange juice
- 3 large egg yolks
- 1 tablespoon (15g) unsalted butter
- 1 teaspoon orange zest
- ½ teaspoon orange blossom water
For the orange glaze:
- 2 cups powdered sugar
- 2 tablespoons orange juice
- ½ teaspoon orange blossom water
Instructions
- To make the cake: Preheat the oven to 325°F (160°C).
- Zest one orange.
- Sift together cake flour and half of the sugar (¾ cup).
- In a large mixing bowl with a whisk attachment, beat the egg whites until foamy on a low speed.
- Add cream of tartar and salt and continue to beat, gradually increasing the speed to high.
- When the egg whites get whiter, add the remaining ¾ cup of sugar one tablespoon at a time.
- Add orange blossom water and orange zest and continue to beat on high speed until hard peaks form.
- Transfer the whipped egg whites into a large bowl.
- Add the flour/sugar mixture and carefully fold everything together. Be careful not to deflate the batter too much.
- Now transfer the batter to an ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any large air bubbles.
- Bake for about 40-45 minutes. It’s ready if an inserted wooden stick comes out clean.
- Cool the cake completely in the pan upside down for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.
- Make orange curd: While the cake is baking.
- In a small saucepan, mix sugar, cornstarch, and salt, then slowly stir in orange juice until smooth.
- Heat the mixture over medium-high heat. Cook and stir constantly until the mixture is thick and bubbly. Turn the heat down and cook for one more minute.
- In a small bowl, beat egg yolks. To temper the egg yolks, stir in ½ cup of the hot sugar mixture while whisking constantly to prevent scrambling.
- Transfer the tempered egg yolk mixture back to the remaining hot sugar mixture in the saucepan.
- Cook for a couple more minutes, stirring constantly, until the curd thickens further.
- Remove from heat and stir in butter and orange zest.
- Transfer the curd into a clean bowl and cover with plastic wrap, making sure the plastic touches the surface of the curd to prevent a skin from forming. Let it cool completely, then refrigerate until serving.
- To make the glaze: In a medium bowl, combine powdered sugar and orange juice. Mix until nice and smooth. Stir in orange blossom water.
- Pour the glaze all over the cooled cake and serve with orange curd on the side.
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Nutrition
Calories: 387kcal
Carbohydrates: 85g
Protein: 7g
Fat: 3g
Sugar: 72g
Sodium: 239mg
Course: Dessert
Cuisine: American
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