This elevated angel food cake recipe is featured in Sophie Kaftal and Bobby Zielinski’s Kitten and the Bear Cookbook. “Like pure sunshine wrapped in a fluffy cloud, this cake is a true joy to make and serve,” write the owners of Toronto’s Kitten and the Bear.

Orange blossom water lends a delicate floral note with a hint of citrus. When peaches aren’t in season, finish the cake with ripe berries or the best fruit you can find. Kitten and the Bear recommends serve alongside a floral white tea to echo its lightness and subtle perfume. For a more citrus-forward option, try this Orange Chiffon Cake With Rose Petals —an elegant, dairy-free dessert perfect for entertaining.

An angel food cake topped with peaches on a white cake stand, with a slice on a plate and light red napkin

Orange Angel Food Cake With Peaches

A light, airy angel food cake infused with orange blossom and topped with fresh peaches – an elegant dessert made for summer entertaining.

Print Recipe Pin Recipe

Ingredients

Angel Food Cake

1½ cups granulated sugar divided
1 cup all-purpose flour
2 tbsp cornstarch
12 egg whites
2 tbsp orange blossom water
1½ tsp cream of tartar
½ tsp Diamond Crystal kosher salt

Orange Blossom Glaze

1 cup icing sugar
3 tbsp heavy (35%) cream
1 tbsp orange blossom water

For Garnish

2-3 fresh peaches pitted and cut into 1-inch-thick wedges
fresh florals optional

Instructions

Preheat the oven to 325°F (160°C).
Whisk together ½ cup of the sugar, flour and cornstarch in a medium bowl until well combined and free of lumps.
In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, orange blossom water, cream of tartar and salt, and whisk on medium speed until foamy, about 5 minutes. With the mixer running, gradually pour in the remaining 1 cup sugar in a steady stream, and then increase the speed to high and continue to whisk until soft, floppy peaks form, 4 to 5 minutes. Remove the bowl from the mixer. Gently fold in half of the dry ingredients using a rubber spatula until no dry patches remain, and then add the remaining dry ingredients and fold until all the ingredients are fully incorporated. Run the spatula across the bottom of the bowl to ensure no dry patches remain.
Scrape the batter into an ungreased 10-inch tube pan. Run a butter knife through the batter in a circle to ensure there are no air bubbles. Place the pan on a baking sheet so that the pan is not resting directly on the oven rack. Bake until the top of the cake is no longer sticky to the touch, 40 to 45 minutes. Remove from the oven and immediately invert the pan so the cake doesn’t collapse and stays light and airy. Allow the cake to cool completely in the pan. If your pan has feet, simply rest upside-down on the feet. If not, place upside down on a wire rack to cool completely.
Meanwhile, prepare the orange blossom glaze. Place the icing sugar in a small bowl. Add the cream and orange blossom water and mix until no lumps remain and the glaze streams in thick ribbons from a spoon.
Once the cake is completely cool, gently run an offset spatula or butter knife around the sides of the pan to loosen the cake. Place a plate or cutting board on top of the pan and invert it. Gently lift the pan, and the cake will fall out onto the plate. Spoon the orange blossom glaze over the cake, spreading it over the top and pushing it gently over the sides for a pretty dripping effect.
Top with a crown of fresh sliced peaches and florals (if using) and serve immediately. (You can store the cake, without the glaze and garnishes, tightly wrapped in plastic wrap in the fridge for up to 1 week. Glaze and garnish just before serving.)

Notes

Tip: Angel food cake freezes beautifully! After removing from the pan, wrap the cake tightly with plastic wrap and store in the freezer for up to 2 months or until ice crystals start to form. Defrost at room temperature for about an hour or until the cake feels soft and spongy. Glaze, garnish and serve.

Keyword angel food cake, dairy-free dessert, Orange blossom, orange cake, peach, peach cake, summer cake

Tips from ELLE Gourmet editors

Whip egg whites properly: The light, airy texture of this cake depends entirely on firmly whipped egg whites. Take your time to achieve stiff peaks for maximum volume.
Fold gently: When combining ingredients, fold delicately to preserve as much air as possible. Overmixing will deflate the batter and reduce the cake’s rise.
Cool upside down: Once baked, invert the cake to cool. This prevents it from collapsing while still warm and helps maintain its height and structure.