Orange Angel Food Cake
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This light and airy Orange Angel Food Cake is filled with homemade orange curd and topped with fresh whipped cream and candied orange peels!
This dreamy Orange Angel Food Cake was inspired by the KANKITSU Labo Dry Candied Iyokan Peels that I received in the “Culinary Besties” May 2025 box from Fikabröd Box. Iyokan is a type of orange from Japan and actually happens to be their second most cultivated citrus fruit. They were so delicious that I was eating them like candy!
This airy Angel Food Cake is lightly flavored with orange zest and Cointreau, filled with a sweet homemade orange curd and topped with fresh whipped cream and plenty of candied orange peels. It has a super fluffy cloud-like texture and tastes just like a creamsicle in the form of a cake! It was so incredible that it barely lasted a day in my house.
Looking for more citrus desserts? Try my Lime Shortbread Cookies, Orange Cardamom Scones or Lemon Thumbprint Cookies!
What Is Angel Food Cake?
Angel food cake is an American cake that is made by creating a meringue with egg whites and a little bit of sugar then folding sifted cake flour and sugar into it. All of the leavening comes from whipping air into the egg whites as you make the meringue. It has a very light and fluffy texture that feels like eating a cloud!
Ingredient Breakdown
Orange Curd:
Granulated sugar – sweetens the curd.
Orange zest – adds extra orange flavor by rubbing zest and sugar together until it looks like wet sand. This releases orange oil from the zest.
Egg yolks – as the egg yolks cooks they thicken the curd and give it structure. This omits the need for any other thickeners such as flour or cornstarch!
Orange juice – gives the curd its orange flavor. Always use fresh orange juice!
Unsalted butter – makes the curd rich and creamy.
Orange Angel Food Cake:
Granulated Sugar – sweetens cake and strengthens the meringue. The sugar gets pulsed until very fine to prevent it from weighing down and deflating the meringue.
Cake flour – the low protein helps gives the cake its light and fluffy structure. You can’t substitute any other flours.
Egg whites – provides most of the structure for the cake and makes it rise.
Vanilla extract and salt – enhances flavor.
Cointreau and orange zest – gives the cake a light orange flavor. If you don’t have/don’t want to use Cointreau then replace with vanilla extract.
How To Make Orange Angel Food Cake
1. Make the Orange Curd: in a small bowl rub together granulated sugar and orange zest until it looks like wet sand. Add 1/2 of the orange sugar to a small pot and set aside.
2. Whisk the egg yolks into the small bowl with the sugar until well combined then set aside.
3. Combine the orange juice with the sugar in the small pot then bring to a boil over medium low heat. Once boiling, remove from heat and temper the egg yolks by very slowly pouring 3/4 of the boiling liquid into the egg mixture while constantly and vigorously whisking.
4. Return all of the liquid back to the small pot and whisk constantly over low heat until thickened. The curd will be done when it coats the back of a spoon and a line remains after running your finger through it. Remove from heat then mix in cubed butter until fully incorporated.
5. Strain curd into an airtight container then press a layer of plastic wrap to the surface to prevent a skin from forming. Cover with lid then store the orange curd in the fridge for up to a week.
6. Make the Orange Angel Food Cake: begin by pulsing all of the granulated sugar in a food processor or blender until very fine. Set aside about 1/3 of the sugar.
7. In a small bowl sift together the cake flour and the remaining 2/3 of granulated sugar.
8. Add the egg whites and salt to mixing bowl then place on a stand mixer fitted with a whisk attachment and whip on medium high speed until the mixture begins to get foamy. Then add in the remaining 1/3 of sugar a little bit at a time. You want to take your time with this to create a strong meringue. Add the vanilla extract and Cointreau then stop mixing when the meringue reaches soft peaks.
9. Add the orange zest to the bowl. Sift the cake flour and sugar mixture into the meringue a little at a time then carefully fold (about 3 additions).
10. Immediately transfer the batter into an ungreased angel food cake pan. Carefully smooth the top. Be gentle as to not deflate the batter.
11. Bake at 325°F for 45 minutes or until a toothpick comes out clean. Immediately turn the cake pan upside down to cool for at least 2 hours.
12. Once cooled, run a small offset spatula or a thin knife around the sides and middle of the pan. Invert the pan onto a serving plate or cake stand to release the cake.
13. Make the Whipped Cream: place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.
14. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar, and vanilla extract on medium high speed until stiff peaks form. Be careful not to over whip or the texture will be grainy.
15. Assembly: use a serrated knife to gently cut the angel food cake in half horizontally. Evenly spread a layer of orange curd on the bottom layer then top with the remaining layer of cake. Spread the whipped cream onto the top of the cake. If desired, swirl dollops of orange curd through the whipped cream and top with candied orange peels. Store Orange Angel Food Cake in an airtight container in the fridge for up to 3 days.
Pro Tips For Orange Curd
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not stop whisking curd while on heat or it will burn/curdle.
- Only use low heat to cook the curd once you add the egg mixture otherwise it may burn/curdle.
- Strain curd after it finishes cooking to make it super smooth and silky.
- Press plastic wrap to the surface of the curd to prevent a skin from forming.
Pro Tips For Orange Angel Food Cake
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- The presence of even the tiniest bit of yolk or fat will prevent your egg whites from whipping up so be careful not to get any yolks into your whites. You can also clean your mixing bowl and whisk attachment with a little bit of vinegar if there’s any grease on them.
- Keep a close eye on your meringue, you don’t want it to pass soft peaks or it will throw off the texture of the angel food cake.
- Make sure you sift your cake flour and sugar. You want them to be super light so they don’t weigh down and deflate your meringue.
- Bake the batter immediately. It can’t sit for long or it will deflate.
What To Make With Leftover Egg Yolks?
- Egg Yolk Chocolate Chip Cookies
- Chocolate Brownie Mousse Cake
- Small Batch Lemon Curd – swap the egg for 2 egg yolks
- Chewy Apple Oatmeal Cookies
- Brown Butter Pumpkin Cookies with Maple Icing
Or browse through all of my egg yolk recipes!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Orange Angel Food Cake
Equipment
- Angel food cake pan (I used a 9-inch pan)
- Stand mixer
- Fine mesh sieve
- Food processor or blender
Ingredients
Orange Curd
- 66 g (1/3 cup) granulated sugar
- zest of 1 orange
- 4 egg yolks
- 120 g (1/2 cup) orange juice
- 56 g (4 tbsp) unsalted butter, cubed
Orange Angel Food Cake
- 350 g (1 3/4 cups) granulated sugar
- 112 g (1 cup) cake flour
- 12 (360g) egg whites (save the yolks for another recipe!)
- ¼ tsp salt
- zest of 1 orange
- ½ tsp vanilla extract
- ½ tsp Cointreau
Whipped Cream
- 120 g (1/2 cup) heavy cream
- 15 g (2 tbsp) confectioners' sugar
- ½ tsp vanilla extract
- candied orange peels, for decorating (I used KANKITSU Labo Dry Candied Iyokan Peels)
Instructions
Orange Curd
- In a small bowl rub together granulated sugar and orange zest until it looks like wet sand. Add 1/2 of the orange sugar to a small pot and set aside.
- Whisk the egg yolks into the small bowl with the sugar until well combined then set aside.
- Combine the orange juice with the sugar in the small pot then bring to a boil over medium low heat. Once boiling, remove from heat and temper the egg yolks by very slowly pouring 3/4 of the boiling liquid into the egg mixture while constantly and vigorously whisking.
- Return all of the liquid back to the small pot and whisk constantly over low heat until thickened. The curd will be done when it coats the back of a spoon and a line remains after running your finger through it. Remove from heat then mix in cubed butter until fully incorporated.
- Strain curd into an airtight container then press a layer of plastic wrap to the surface to prevent a skin from forming. Cover with lid then store the orange curd in the fridge for up to a week.
Orange Angel Food Cake
- Pulse granulated sugar in a food processor or blender until very fine and almost powdery. Set aside about 1/3 of the sugar.
- In a small bowl sift together the cake flour and the remaining 2/3 of granulated sugar.
- Add the egg whites and salt to mixing bowl then place on a stand mixer fitted with a whisk attachment and whip on medium high speed until the mixture begins to get foamy. Then add in the remaining 1/3 of sugar a little bit at a time. You want to take your time with this to create a strong meringue. Add the vanilla extract and Cointreau then stop mixing when the meringue reaches soft peaks.
- Add the orange zest to the bowl. Sift the cake flour and sugar mixture into the meringue a little at a time then carefully fold (about 3 additions).
- Immediately transfer the batter into an ungreased angel food cake pan. Carefully smooth the top. Be gentle as to not deflate the batter.
- Bake at 325°F for 45 minutes or until a toothpick comes out clean. Immediately turn the cake pan upside down to cool for at least 2 hours.
- Once cooled, run a small offset spatula or a thin knife around the sides and middle of the pan. Invert the pan onto a serving plate or cake stand to release the cake.
Whipped Cream
- Place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.
- Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar, and vanilla extract on medium high speed until stiff peaks form. Be careful not to over whip or the texture will be grainy.
Assembly
- Use a serrated knife to gently cut the angel food cake in half horizontally. Evenly spread a layer of orange curd on the bottom layer then top with the remaining layer of cake. Spread the whipped cream onto the top of the cake. If desired, swirl dollops of orange curd through the whipped cream and top with candied orange peels. Store Orange Angel Food Cake in an airtight container in the fridge for up to 3 days.
Video
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Store assembled Orange Angel Food Cake in an airtight container in the fridge for up to 3 days.
- Angel Food Cake can be made 1 day in advance and stored in an airtight container at room temperature. Make the whipped cream and assemble the day of serving.
- Nutrition: the provided nutritional information is an estimate for the entire cake. Please read my Nutrition Disclaimer for more information.
