Orange Angel Food Cake, Whipped Cream Frosting And Berries For Fiesta Friday #60
This is a very special Fiesta Friday, we have new digs, I mean this is exciting our own space for the party, check it out!! Angie@The Novice Gardener has surprised us all with this gorgeous new home for our party. Thanks so much Angie!!! This weeks co hosts are Tracy @Scratch It Cook and Nancy @Feasting With Friends.
For this special party in our new home I am bringing cake, a light as a feather angel food cake flavored with the zest of a mandarin orange, I frosted the cake with an orange scented whipped cream frosting and loaded the top of the cake with fresh berries sprinkled with some orange scented sugar. Can you tell I am a fan of orange.
Angel Food Cake
James McNair
- 2 cups egg whites at room temperature
- 1 1/2 cup sugar divided
- 2 tsp cream of tartar
- 1/4 tsp salt
- 2 tsp vanilla
- 1 cup cake flour
- zest of 1 orange (I used a mandarin)
Pre heat oven to 325 degree’s. Place egg whites in a scrupulously clean bowl of a stand mixer with the whisk attachment. Beat the eggs until frothy and add the cream of tartar. Continue beating on medium high until egg whites are billowy, now add 3/4 cup sugar a tabelespoon at a time beating continuously. Beat the whites until they are somewhat stiff and hold shape when you lift the whisk, add the zest and vanilla and beat just until combined.
Place a sieve over a bowl and add the flour, sugar and salt and sieve twice. Sift over the beaten egg whites and gently fold in. Make sure all the dry ingredients are mixed into the whites. Place in your 10 inch tube pan with removable bottom. Bake for approximately 50 minutes or until the cake is golden brown and tester comes out clean. Cool the cake upside down the angel food cake pan has feet that it rests on. Let cake cool completely. Run a small flexible offset spatula around the cake the outer edges and around the tube. Gently push the bottom up and then turn cake upside down and run the spatula or a knife around the edges of the bottom of the bottom to release the cake. Store in air tight container until ready to use.
Whipped Cream Frosting
James McNair
generously frosts a 9 in cake
- 1/4 cup powdered sugar
- 2 1/2 teaspoons cornstarch
- 2 cups Heavy whipping cream
- 1 teaspoon Pure vanilla extract
- orange liquor like Grand Marnier or orange extract to taste
- Place metal bowl and wire whisk beater or beaters in freezer to chill.
- In a small saucepan combine the powdered sugar and cornstarch whisk until mixed. Slowly whisk in 1/2 cup heavy cream whisk until smooth. Place on medium heat and stir constantly to prevent scorching at the bottom stir constantly until mixture thickens and almost comes to a boil. Remove from heat, transfer to a bowl and set aside stirring occasionally until it reaches room temperature. Make sure it is completely cooled before adding to the heavy cream..Very Important!!!
- In the chilled bowl combine the remaining 1 1/2 cups of heavy cream and the vanilla beat with the chilled whisk of your stand mixer or your hand held mixer until the cream begins to hold shape, it will still be rather loose. While still beating add the powdered sugar mixture a little at a time. Beat just until the mixture forms stiff peaks when the beater is raised and is spreadable, be careful not to over beat. Use immediately.
Fruit:
Blackberries
Raspberries
Strawberries Blended into a coulis.
Orange sugar- orange zest and sugar to sprinkle on fruit
The strawberries were just not good enough to put on the cake so I made a coulis by blending the strawberries with a little orange sugar and 2 tbs mandarin orange juice.
apuginthekitchen 
Ooh, Suzanne, spectacular!!! I bet that cake would also be sublime w/ almond extract!!
Thank you, oh yes almond extract would be great.
What a beautiful looking cake. I love the flavor of citrus.
Thank you me too, anything citrus, it is so fresh and brightens everything.
What a gorgeous cake, Suzanne. I make no claims to being a cook, let alone a chef. So I’m not familiar with the idea of “scented” cream or sugar. I imagine the scent gives just a hint of flavor. Sounds delicious. Plus angel food was my favorite. Fiesta hugs! 😀
Thats exactly right Teagan, I used the term scented because the flavor of the citrus in the frosting is barely there, just a hint. I love angel food cake also, it’s so light, free of fat (not sugar) and so delicious. Thanks so much!!
Love, Love, Love this! I too love Citrus. Ever hear of Tayberries? I love berries any type! Great job my friend! Hugs to Nando.
Never heard of tayberries but will google them and see what they are. Do you like them? Thanks so much and gave Nando a hug from you.
Yes, love tayberries and make breakfast muffins with them. Thought may be available at your CSA at some point, you may like to try them out? Something different.
I’ll make a point of finding them. Going to google so I know what they look like. Thank you!
A cross between raspberries and blackberries, Suzanne! I usually add zest and juice of a Valencia orange to muffin batter when using tayberries (they can be tart) and they make a lovely breakfast muffin in my humble opinion.
Googled and now I know what they look like, will keep my eye out for them. They do sound wonderful. Thanks for the tip. Would really love to make a tayberry pie.
Never had an orange angel food before. I can only imagine how it tastes.
I frequently flavor angel food cakes, made one once with a Thai flavor profile, lemon grass and Thai Basil, I have fun playing with flavoring these cakes. They are like a blank palette. Thank you so much.
What a beautiful cake! The cake itself looks so light in texture. Love the orange zest in it. 🙂
Thank you so much.
My love of citrus is still alive and well this season and this cake looks EXACTLY like the thing I need right now. 🙂 Not only is your cake beautiful, but the flavor sounds outstanding! Love the touch of fresh berries too. Thanks for bringing the cake to Fiesta Friday, Suzanne!
Thanks Nancy, my pleasure and thank you for hosting this week.
I should never read your blog when I am hungry….
LOL, thanks Jeff.
Delicious flavors in a gorgeous cake. I have a stock of oranges in the fridge and this recipe came at the right time.
Thank you. I love oranges, love to use them in both sweet and savory recipes.
Beautiful!! I love the piles of berries!
Thanks Sarah, me too, makes me think of Spring.
Love a light cake with whipped cream frosting and fresh berries. If I tell you that I made a vanilla cake with whipped cream and fresh fruits n pineapple yesterday to celebrate Amit’s birthday (my hubby); will you believe it?
Yor cake looks divine and must be super soft. I have to try this. Next cake in my kitchen is this!! Amazing.
Really, we both must have been on the same wave length. I love a vanilla cake with cream and berries.or fruit. One of my most loved cakes and one that is always requested is a vanilla cake, pinapple filling, whipped cream frosting and it’s covered in coconut.. Thanks Sonal.
❤️☺️😊
Wow – this cake is stunning. It looks so light and fluffy and the different berries add a beautiful touch of colour…
Thank you, the cake is so light it’s almost weightless, the berries are so beautiful.
This is a very special cake indeed, it looks glorious. I so wish I could have a slice. 🙂
Thank you so much. It was a lovely cake, light and creamy and the berries made it feel like it is Spring.
I have 5 excess egg whites in the fridge right now, so perhaps this is a good option! Angel food cake and with whipped cream 🙂 it must be such a lightly and fluffy combination.
I always love having angel food cake, yes it’s so light and so fluffy, really such a delicious dessert. Thank you so much.
What a gorgeous angel food cake perfect for spring. Love the orange addition and the fresh berries on top.
Thank you so much, it did remind me of Spring, thats was my motivation for making it.
Oh wow – Suzanne – I am loving the texture of that angel food cake! And pairing it with that whipped cream frosting and berries is making me wanna reach into the screen and grab me a bite!
Thanks Shashi, I love angel food cake. the cake is light so is the frosting making this cake amazingly light and fluffy. Thank you again.
An outstanding welcome to spring!
Thanks so much Michelle.
Your cake looks just amazing! I’ve never used a whipped cream frosting – it looks good and sounds delicious.
I love whipped cream frosting, it’s not overly sweet and so light. Thank you so much.
Such a gorgeous celebratory cake Suzanne! Absolutely stunning the way you’ve decorated with the frosting and berries! Would love to try this one day. 🙂
It’s a great Spring and summer cake, very light and delicious. Thanks Margot!
Looks light enough to float away. So, if it disappears you’ll know it floated off through that open window over there won’t you?
xxx Huge Hugs Suzanne xxx
Oh oh the cake is floating out the window, LOL, thanks David. I’ll weight it down so it doesn’t float away,
So cool, the last photo looks like a slice of snowman, smiling.
I love that yes it does. Thanks Stacey!
That looks wonderful! I love angel food cake, it’s just so light and fluffy 🙂
Me too June, I love how light the cake is thank you so much.
Looks absolutely wonderful and I love the citrus addition. Yum!
Thanks so much Sheryl.
This has to be as light as a feather. And has to be sumptious. Hold on, scrumptious. Or even sumptuous! Not sumptious. Had both words in mind. I’ve never had one of these cakes. And it reads as if it’s fairly easy to make. Does it have to be baked in a special tube pan? As I don’t think we have those here. What about a Bundt tin, as I have one of those. Hmm, and mandarins…me thinks my face might just fall into the centre of the cake! And then slurp to my hearts content. 🙂
LOL, Johhny the cake is so light it’s amazing. I make angel food cupcakes here is the recipe https://apuginthekitchen.com/2014/12/05/orange-angel-food-cupcakes-with-chocolate-orange-buttercream-for-fiesta-friday-45/ you need those foil cupcake liners. I have never tried making angel food cake in anything other than cupcake liners or a tube pan. They turned out great as cupcakes. You could do a regular cake pan I guess just line the bottom with parchment or use one of those springform pans. It’s worth making especially for Spring and summer with all the great fresh fruit to pair with.
You just sold me…This cake looks terrific!
Thank you so much Marcela!
Gasp!! And I’ve been craving oranges!! Finally ate 2 today. Been staying in bed all day (sneezing, popping ears 😥 ) But this gorgeous cake!! I can’t take my eyes off it. Like Johnny I want to swim in it! Thanks for bringing this to Fiesta Friday, Suzanne! 😘
Thanks so much Angie! I have been craving oranges too, I have orange juice, orange in salads, can’t get enough, I’ve taken it to dessert now.
This looks absolutely gorgeous!! I haven’t had angel food cake in forever.. perhaps it’s time to remedy that!
It’s such a great cake. thank you so much.
I m in love with ur cakes..with berries I can eat 1,2, 3 no I can finish the cake
Angel food is so light it’s easy to eat a lot of it. Thank you so much.
oooooo–so pretty! Love how it’s “healthy,” too 🙂
Thanks Liz, it’s definitely delicious and light.
Looks beyond fantastic!
Thank you so much!
This sounds fabulous Suzanne 🙂
Thanks so much Linda!
How absolutely divine!! I would never want to cut that gorgeous cake, but that slice surely has my name on it, moist, lite and not as many calories. Beautifully done!
Thanks Loretta, angel food and chiffon cake make me think of Spring. Even though it was snowing the day I made this cake in my kitchen it was Spring. Thanks again.
Wow Suzanne! Such a beautiful and -without a doubt- delicious cake!
Thanks so much Sarah!
Theres only one word -Amazing!
Thank you Emma!
A beautiful dessert. I love we are coming into fresh fruit season. 🙂
Me too, thank you so much. I haven’t been to the farmers market in my neighborhood all winter, can’t wait to start going again,
I can’t either though we just heard that our farmer’s market is being displaced and they don’t have a new home yet. Fingers crossed they find something.
Hope they do, that would really suck!!!
This looks amazing! I love the idea of orange in the cake. Yummy!
Thanks so much Cristina!
Amazing cake Suzanne! I´m all in for it!
You are very sweet, thank you so much.
Wow! That is one delicious and beautiful looking cake! Congrats on the new diggs 😉 Enjoy & have fun!
Thanks so much Georgie!! We are excited about the new home for FF.
Gorgeous looking cake, Suzanne! A true delicious spring anticipation! 🙂
Thanks Francesca, I feel like I am having to force the issue with Spring, winter just doesn’t want to let go.
I believe that a slice of this is what I need right now. 😀
:o) Thank you Jhuls.
This is so beautiful! I was looking to make something very similar for my mom’s birthday next month, and this may just take the cake haha 😉
Ha, it’s a wonderful cake, it always comes out perfectly. One hint, separate your eggs a few days before you will make the cake and refrigerate in a lidded container. I had some leftover egg whites in the fridge that I used for this cake and they were aged I guess you could say, they were different, more voume and the cake was lighter. Highely recommend doing that and make sure your egg whites are room temp, Thanks Justine.
Wonderful!! Thanks so much for the advice. I definitely look forward to making it 😀
You have no idea how obsessed I am with Angel Food Cake. So I was licking my lips hoping I could eat this through the screen just now lol.
Kay of Pure & Complex
http://www.purecomplex.com
I am too, I love it, a big cup of coffee and angel food cake and I’m in heaven, LOL!!! Thanks Kay.
The looks alone invites me to this delectable cake. Reading the ingredients, takes me to a whole new space. Fabulous!
Thank you Fae, it’s almost ethereal the cake is so light.
This looks INCREDIBLE! I might have to try it… the fruit makes it count as healthy right?:)
afashionneverland.blogspot.com
Well health food maybe not but the fruit is really good for you and the cake is fat free but not the whipped cream frosting. LOL, thank you so much.
Angel food cake is the perfect spring dessert! Light, fluffy and delicious. I love the addition of orange zest, yum!
Thanks you so much Sarah, it is very light, and makes me think of Spring.
Oooo my goodness, this is just mind blowing one… looks so fresh, sumptuous Suzanne. .. love the berries on top- yummmy yummm
Thanks so much Chitra, it’s a delicious cake and the berries make me think of Spring.
Looks almost too pretty to eat (almost…) ;D
Thanks Jenn. It was such a pretty cake but it also tasted good.
You are the cake master Suzanne! This is just beautiful. I absolutely love the addition of the orange. I recently made an orange loaf with orange glaze and I just loved the citrus notes. Another beautiful creation.
Thanks Brandi, I love citrus and it’s so wonderful in baked goods.
Oh yum, Suzanne! I am very, very late for this party, but that doesn’t mean that I am salivating any less! What a great way to celebrate our new digs!! 😀
Thank you you will never be too late!
This is amazing. You have so much talent!
You are so kind thank you Kelsey!
That cake looks AMAZING. Vanilla and fruits…..perfect. So light and airy like an angel cake should be! Love it.
Thank you so much Amanda!
Oh my goodness…YUM! My family is going to devour this. Thanks for sharing the recipe! 🙂
Thank you so much,
I love the citrus flavor! The cake looks amazing! So yummy!
Thank you so much Marcela!!
This is a master piece Suzanne! Beautiful!
Thanks so much Margy.
Angel food cake reminds me of my family so thanks for the smile. I haven’t made one in so long so it’s about time to change that!
Thanks Pamela, I love angel food cake it makes me smile too!
I think I never tried an angel food cake & yours looks magnificent, amazing & just fabulous, ….That is right! Waw!
I love the lovely topped decoration too! I must make this soon for a special occasion! Ooh yes! xxx
I love angel food cake, it’s so light and the whipped cream frosting and berries are perfect with it. Thank you Sophie your kind words of encouragement mean so much to me.
Hugs too! 🙂 x
Fab cake, Suzanne!
Thanks Patty!
Gorgeous!! Love all the berries!
Thank you so much BreAnna, appreciate you stopping by and for the follow, so glad to have found your blog too!
My Mom always made me Angel Food cake for my birthday (while my brother got Devil’s Food) and I always felt cheated! This cake would have changed my mind! 🙂
Thats funny was your Mom trying to tell you and your brother something? LOL!!! I love them both so would bappy with either. Thank you so much.
lol! Either that or she was trying to compensate! 🙂
:o)
HI Suzanne– Wow, I’m impressed. I’ve never made a real from scratch angel food cake– so many egg whites… Just do box mixes which are a large step up from store bought cakes– but you are getting me revved up to give this a try! The citrus with the fruit sounds just about perfect. thanks cooking friend…
Have to say Rhonda I am surprised, you are such an incredible baker I can’t imagine that you have never made one. I can however understand why since you have to have so many egg whites. I save mine in the fridge until I have enough then make a cake. I am constantly using egg yolks for curd and other recipes. Thank you so much and so glad to see you back.
Well, it does look super Suzanne. Angel food is Larry’s favorite– I should give him the treat of the real thing!
It’s a really good recipe, James McNair has some great cakes and his angel food and chiffon are my go to recipes. I also use his stabilized whipped cream frosting recipe and it’s the best. Hope you give it a try and thank you.