I love angel food cake, it is light, fluffy and versatile!
You can really top with any type of fresh fruit, add some chocolate or caramel, then whip cream and it is delicious.
This angel food cake recipe, has all of that and more.
While still light and fluffy, there is a hint of citrus and the sweetness of the orange and mint topping makes this a standout star!
While you can even just use the orange and mint topping to dress a store bought angel food cake, making the dessert have the homemade feel.
Although this citrus angel food cake is a perfect pairing, with a balance of both the tangy and sweet.
Enjoy this from my kitchen to yours.
Citrus Angel Food Cake Topped with Fresh Oranges and Mint, a classic cake, with a non-traditional twist. Made with lemon and lime zest and topped with fresh orange segments and mint, this dessert is light and refreshing, great for a brunch, afternoon snack or after dinner.
- Citrus Angel Food Cake
- 12 egg whites or enough to equal 1 ½ cups of egg whites
- 1 ½ cups flour
- 1 ½ cups confectioners' “powder” sugar
- 2 teaspoons cream of tartar
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 1 cup white granular sugar
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh lime zest
- Orange Mint topping
- 10 Minneola Tangelo Oranges, cut into segments, directions below
- 1 tablespoon + 2 teaspoons sugar, separated
- 1 tablespoon fresh minted, chopped
- 2 teaspoons corn starch
- Fresh Whip Cream or 1 container of Cool Whip
Orange Mint topping (Directions to segment an orange below.)
In the bowl with the orange segments and juices, stir in 1 tablespoon of sugar. Let it sit in the fridge while the cake bakes. Then once cake is done, drain juice into a small pot, add 1 teaspoon of sugar and 2 teaspoons of corn starch, bring to a slight boil, then remove from heat, let it cool to thicken. Once cooled, add back in oranges, then 1 tablespoon of chopped mint, stir to combine. Place back in refrigerator, until ready to serve cake.
Citrus Angel Food Cake
Preheat oven to 350 degrees.
Place egg whites in a large mixing bowl.
Meanwhile, sift together confectioners' sugar, flour, lemon and lime zest by stirring three times then set aside. Add cream of tartar, almond extract and salt to egg whites; beat on high speed until it starts to get fluffy, about 2-3 minutes, gradually add sugar, beating in sugar until it is dissolved and stiff peaks form, about 5-7 minutes. Fold in flour mixture, a scoop at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife by using a swirling motion to remove air pockets.
Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly touched, I always check my cake at 40 to see how much more time it needs.
Immediately invert pan; cool completely before removing cake from pan.
Once cooled, serve with whip cream and orange & mint topping.
How to Segment an orange
Slice off the top and bottom, just a little, so you can see a bit of the inside of the orange. This allows you to trim easier,
Now, trim away the skin and pith using any sharp knife, I like to use a paring knife. Do this my starting at the top and slice downwards following the curve of the fruit. Make sure to cut away all of the skin and the pith without also taking too much of the fruit, I know it is a little awkward at first but it is so worth it.
Now, cut into one of the segments, make sure to have a bowl ready to catch the citrus juices, there will be lots. Slip the knife between one of the segments and the connective membrane it is easy to tell this, as you can always see them in orange slices. Cut until you get to the middle of the orange make sure not cut through any of the membrane, you don’t want this part. Do this again on the other side of the orange segment, so that you are cutting the orange away on both sides.
The segment should just fall out but it not scoop it out, by using a scooping motion to pry it away.
Now continue and repeat with the rest of the segments. I place the oranges in the bowl that is catching the juices. YUM!
Kids review: They thought it was too pretty to eat and were a little hesitant to try it. Mainly because of the “green stuff”, the mint. They liked the tanginess, but also told me they wouldn’t request it for their birthday cake….lol! Okay, noted.