Orange Angel Food Cake

This elevated angel food cake recipe is featured in Sophie Kaftal and Bobby Zielinski’s Kitten and the Bear Cookbook: Recipes for Small Batch Preserves, Scones, and Sweets from the Beloved Shop. “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 adds an intensely floral flavour with just a hint of citrus. If it’s not yet peach season, garnish your cake with the best of seasonal fruit or berries. Serve with floral white teas to perfectly balance its lightness of flavour and texture.

Orange Angel Food Cake With Peaches

A classic angel food cake elevated with the help of fragrant orange blossom water and fresh, juicy peaches.

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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 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

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.

Recipe Tips

• 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.

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Excerpted from Kitten and the Bear, Inc. Copyright © 2024 Kitten and the Bear, Inc. Photography by Johanna Martin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.