Orange cream angel food cake is a light, flavorful cake and perfect for a spring or summer dessert. With its refreshing citrus and vanilla flavors, this cake is reminiscent of a Creamsicle!
This Orange Cream Angel Food Cake was my dad’s favorite cake. Every year, mom would make it for his birthday, and after my parents got divorced, I’d make it for him. I hadn’t made it in years, but memories of how delicious it is have been filling my head with orange flavored dreams! A cloud of angel food cake, with layers of orange whipped cream, topped with orange buttercream. (This post was originally published on April 15th, 2014 and contains affiliate links)
If you love orange, you’ll really going to love this cake! I thought it would be the perfect dessert for an Easter dinner. The recipe comes from her 1957 Ford Treasury of Favorite Recipes from Famous Eating Places Cookbook.
The little cookbooks were given away by the Ford Motor Company, maybe as a promotion? It features recipes from restaurants all over the country. This recipe was from Port’s Tea Room & Coffee Shop in St. Paul, Minnesota.
Want to save time?
While I’ll be giving you a recipe for angel food cake, you could cheat and purchase a pre-made cake, (I won’t tell!) since the filling and frosting are what really make this cake fantastic!
Some of the items used in this post are available at my Amazon Affiliate Store at no additional cost to you.
- 1 cup cake flour
- 1 1/2 cups white sugar divided
- 12 egg whites
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
Preheat the oven to 375 degrees F.
In a bowl, sift together the flour, and 3/4 cup of the sugar, set aside.
In a large bowl, whip the egg whites, until soft peaks form.
Add the vanilla, cream of tartar and salt, and continue whipping until medium stiff peaks form. Gradually add the remaining sugar, while continuing to whip whites to stiff peaks.
After stiff peaks form, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into at 10" tube pan.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when lightly touched. Flip the tube pan upside down and allow to cool completely. When cool, run a knife around the edge of the pan and invert onto a plate.
To assemble cake, cut into thirds. Divide Orange Whipped Cream between layers, filling center hole and smoothing excess around cake.
Frost with Orange Buttercream.
Mom uses her own angel food cake and orange buttercream recipes. While I usually don’t sift flour when I bake, it’s important with an angel food cake in order to keep it feather-light.
Here’s the orange cream filling recipe, my favorite part of the recipe.
- 1 cup sugar
- 2 whole eggs
- 4 Tablespoons flour
- Juice and grated rind of two oranges
- 1 pint heavy cream
Combine all the ingredients, except for the heavy cream, in the top of a double boiler.
Bring to a boil, stirring constantly.
When thick, remove and cool. Place curd in an ice bath to speed up the process.
Meanwhile in a standing mixer, whip cream until stiff peaks form.
When cool, gently fold into whipped cream.
Make the orange curd in a double boiler. If you don’t own a double boiler, place a slightly smaller saucepan inside a larger one filled with boiling water.
Carefully fold the orange curd into the whipped cream.
Divide the filling between the layers.
Frost the orange cream angel food cake with Orange Buttercream
- 3 cups powdered sugar
- 2 sticks unsalted butter
- 1 teaspoon vanilla
- 3 Tablespoons orange juice
- 2 Tablespoons grated rind
Beat butter in a mixer until light and fluffy.
Add sugar, vanilla, juice and rind and continue mixing until blended.
Looking for more citrus recipes?