Mini Orange Angel Food Cakes

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 6 individual cakes

Recipe photo

These cakes make beautiful presentation desserts. We like them served with whipped cream and fresh strawberries.

Mini Orange Angel Food Cakes

star rating (1) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 6 individual cakes
Published: 12/26/2012

Ingredients

Cake

Glaze

  • 1 cup glazing sugar or confectioners' sugar, sifted
  • 3 tablespoons orange juice

Tips from our bakers

  • To make one standard-sized (10"-diameter) angel food cake, double the quantity of the ingredients for the cake, and bake the cake for 34 to 36 minutes. Prepare the same quantity of glaze. Allow the cake to cool for at least 90 minutesf before unmolding and glazing.

Directions

1) Preheat the oven to 325°F.

2) To make the cake: Combine the flour, 1/2 cup of the sugar, and the orange zest. Set aside.

3) In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is frothy.

4) Sprinkle the cream of tartar on top and continue beating until stiff, glossy peaks form.

5) Slowly pour in the remaining 1/4 cup sugar while beating, then gradually fold in the dry ingredients.

6) Transfer the batter to the ungreased cups of a mini angel food cake pan; a piping bag works well here.

7) Bake the cakes for 20 to 22 minutes, or until the tops are golden brown and spring back when lightly touched.

8) Remove the pan from the oven, and place it upside down on a cooling rack. Let the cakes cool for 1 hour in the pan.

9) Loosen the edges of the cakes, and remove them from the pan.

10) To make the glaze: Stir the ingredients together until the mixture is smooth and pourable. Pour the glaze over the tops of the cakes.

Yield: 6 individual cakes.

Reviews

1
  • star rating 01/12/2013
  • JEM from
  • I just made these today and everyone loved them. This was my first foray into angel food cake, and I didn't have any problems. The cakes themselves were nicely flavored with orange. I elected to do the dairy free option using freshly squeezed orange juice in the glaze. Next time, I will use more juice as I thought there could have been a little bit more orange flavor to it. I will definitely be making these again, especially once fresh strawberry season is here.
1
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