Best 2 Mini Orange Angel Food Cakes Recipes

Mini orange angel food cakes are a delightful treat that offers a burst of citrusy flavor in every bite. These delicate cakes have a light and airy texture that melts in your mouth, making them a perfect dessert for any occasion. The combination of sweet oranges and fluffy angel food cake creates a dessert that is both refreshing and indulgent. Whether you're a seasoned baker or just starting out, this article will provide you with the best recipes to create delicious and visually appealing mini orange angel food cakes that will impress your family and friends.

Here are our top 2 tried and tested recipes!

MINI ORANGE ANGEL FOOD CAKES RECIPE - (4.3/5)

Mini Orange Angel Food Cakes Recipe - (4.3/5) image

Provided by á-9642

Number Of Ingredients 13

Ingredients

CAKE:
1/2 cup King Arthur Unbleached Cake Flour Blend or Queen Guinevere Cake Flour
3/4 cup Baker's Special sugar or superfine sugar
2 teaspoons orange zest, finely grated
6 large egg whites
1/4 teaspoon salt
1/2 teaspoon orange extract
3/4 teaspoon cream of tartar
GLAZE:
1 cup glazing sugar or confectioners' sugar, sifted
1/4 cup orange juice fruit powder
1/4 cup milk
Substitute 3 tablespoons orange juice for the juice powder and milk, if desired; this will make the recipe dairy-free.

Steps:

Preheat the oven to 325°F. CAKE: Combine the flour, 1/2 cup of the sugar, and the orange zest. Set aside. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is frothy. Sprinkle the cream of tartar on top and continue beating until stiff, glossy peaks form. Slowly pour in the remaining 1/4 cup sugar while beating, then gradually fold in the dry ingredients. Transfer the batter to the ungreased cups of a mini angel food cake pan; a piping bag works well here. Bake the cakes for 20 to 22 minutes, or until the tops are golden brown and spring back when lightly touched. Remove the pan from the oven, and place it upside down on a cooling rack. Let the cakes cool for 1 hour in the pan. Loosen the edges of the cakes, and remove them from the pan. GLAZE: Stir the ingredients together until the mixture is smooth and pourable. Pour the glaze over the tops of the cakes. NOTE: To make one standard-sized (10"-diameter) angel food cake, double the quantity of the ingredients for the cake, and bake the cake for 34 to 36 minutes. Prepare the same quantity of glaze. Allow the cake to cool for at least 90 minutes before unmolding and glazing.

MINI ORANGE ANGEL FOOD CAKES

Mini Orange Angel Food Cakes image

These cakes make beautiful presentation desserts. They can be served with whipped cream and fresh strawberries.

Provided by Linda Gam

Categories Cakes

Number Of Ingredients 12

Ingredients

1/2 c king arthur unbleached cake flour blend or queen guinevere cake flour
3/4 c baker's special sugar or superfine sugar
2 tsp finely grated orange rind (zest)
6 large egg whites
1/4 tsp salt
1/2 tsp orange extract
3/4 tsp cream of tartar
FOR THE GLAZE
1 c glazing sugar or confectioners' sugar -- sifted
1/4 c orange juice fruit powder*
1/4 c milk
*SUBSTITUTE 3 TABLESPOONS ORANGE JUICE FOR THE JUICE POWDER AND MILK, IF DESIRED; THIS WILL MAKE THE RECIPE DAIRY-FREE.

Steps:

1. Preheat the oven to 325°F
2. To make the cake: Combine the flour, 1/2 cup of the sugar, and the orange zest. Set aside. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is frothy. Sprinkle the cream of tartar on top and continue beating until stiff, glossy peaks form. Slowly pour in the remaining 1/4 cup sugar while beating, then gradually fold in the dry ingredients. Transfer the batter to the ungreased cups of a mini angel food cake pan; a piping bag works well here. Bake the cakes for 20 to 22 minutes, or until the tops are golden brown and spring back when lightly touched. Remove the pan from the oven, and place it upside down on a cooling rack. Let the cakes cool for 1 hour in the pan. Loosen the edges of the cakes, and remove them from the pan. Yield: 6 mini cakes
3. To make the glaze: Stir the ingredients together until the mixture is smooth and pourable. Pour the glaze over the tops of the cakes. .
4. Tips from our bakers: To make one standard-sized (10"-diameter) angel food cake, double the quantity of the ingredients for the cake, and bake the cake for 34 to 36 minutes. Prepare the same quantity of glaze. Allow the cake to cool for at least 90 minutes before unmolding and glazing.
5. Source: http://www.kingarthurflour.com/recipes/mini-orange-angel-food-cakes-recipe

Tips:

Use fresh oranges for the best flavor. If you don't have fresh oranges, you can use bottled orange juice, but the flavor will not be as good.
Make sure the eggs are at room temperature before you start baking. This will help the cake rise properly.
Don't overbeat the egg whites. Overbeaten egg whites will make the cake tough.
Fold the egg whites into the batter gently. Overmixing will deflate the egg whites and make the cake fall.
Bake the cakes until a toothpick inserted into the center comes out clean. Overbaking will dry out the cakes.
Let the cakes cool completely before frosting them. This will help the frosting set properly.

Conclusion:

Mini Orange Angel Food Cakes are a delicious and easy-to-make treat that are perfect for any occasion. With a light and fluffy texture and a sweet and tangy orange flavor, these cakes are sure to be a hit with everyone who tries them. So next time you're looking for a delicious dessert, give these Mini Orange Angel Food Cakes a try!