Orange Creamsicle Angel Food Cake with Sweet Glaze
This airy angel food cake captures the nostalgic flavors of a creamsicle with bright orange zest folded into the delicate sponge and a sweet vanilla glaze drizzled on top. The cake's signature light texture comes from properly whipped egg whites that create countless tiny air pockets. Perfect for summer gatherings, birthdays, or when you want an impressive dessert that's surprisingly achievable. The key to success is gentle folding technique and the inverted cooling method that preserves the cake's height and ethereal crumb.
Ingredients
- 1 ¾ cups superfine sugar, dividedregular granulated sugar1:1
May create slightly grittier texture
- 1 cup + 2 TBSP cake flour
- ¼ tsp salt
- 12 large egg whites, at room temperature
- 1 ½ tsp cream of tartar
- 1 tsp vanilla extract
- 1 orange, zested
- 3 TBSP unsalted butter, at room temperature
- 1 ½ cups powdered sugar
- 1 creamsicle, melted
Instructions
- 1
Adjust oven rack to lower middle position and preheat oven to 325°F
- 2
Whip egg whites and cream of tartar on medium-low until foamy
- 3
Switch to medium-high and slowly add 1 cup sugar one tablespoon at a time
- 4
Whip until soft peaks form
- 5
Add vanilla extract and orange zest
- 6
Combine remaining sugar with salt and cake flour
- 7
Sift flour mixture into egg whites in 3 additions, gently folding after each
- 8
Pour batter into ungreased tube pan and spread carefully with spatula
- 9
Bake until toothpick inserted comes out clean, rotating pan halfway through
- 10
Cool cake completely upside-down on wire rack
- 11
Run thin knife around edges and gently tap pan until cake releases
- 12
Whisk icing ingredients together and drizzle over cake
Tips
Use superfine sugar for best dissolution into the egg whites - regular granulated sugar can create a gritty texture.
Ensure your bowl and beaters are completely clean and grease-free, as any fat will prevent proper egg white whipping.
Don't skip the inverted cooling step - this prevents the delicate cake from collapsing under its own weight.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be made 1 day ahead and glazed before serving
Serve at room temperature, slice with serrated knife using gentle sawing motion
Common Mistakes
Don't grease the pan - the cake needs to cling to sides to rise properly
Avoid overfolding the flour mixture to prevent deflating the egg whites
Substitutions
Gluten-Free Swaps
General Alternatives
May create slightly grittier texture
FAQ
Can I make this without a tube pan?
A tube pan is essential for proper rising and cooling. The center tube allows even heat distribution and the ungreased surface gives the batter something to climb.
What if I don't have superfine sugar?
Process regular granulated sugar in a food processor for 30 seconds to create superfine texture, or use as-is with slightly grittier results.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerated for 1 week. The texture stays best at room temperature.