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Orange angel food cake
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Prep Time:
60 minutes
Cook Time:
70 minutes
Total Time:
130 minutes
Heavenly angel cake with fluffy orange cream and caramelized orange layer.
Ingredients:
  • Olive oil spray
  • 12 egg whites
  • 3.13 gm cream of tartar
  • Pinch of salt
  • 215g (1 cup) caster sugar
  • 20.00 ml finely grated orange rind
  • 4.40 gm vanilla essence
  • 210g (1 1/3 cups) pure icing sugar
  • 150g (1 cup) plain flour
  • 315g (1 1/2 cups) caster sugar, extra
  • 2 oranges, peeled, cut into 3mm-thick slices
  • 4 egg yolks
  • 125ml (1/2 cup) fresh orange juice
  • 2 x 150g tubs Vanilla Fruche
  • 375ml (1 1/2 cups) pouring cream
Instructions:
  • Preheat your oven to 180°C. Grease a 26cm angel food cake pan with olive oil and line the base with non-stick baking paper.
  • Using an electric beater, whip the egg whites and cream of tartar in a bowl until stiff peaks form. Incorporate salt, then gradually add caster sugar one tablespoon at a time, beating thoroughly until the sugar dissolves and the meringue is thick and shiny. Mix in the orange rind and vanilla.
  • Sift icing sugar and flour over meringue mixture, then gently fold until smooth. Transfer the mixture into the prepared pan, smoothing the surface. Bake for 35-40 minutes until pale golden, then allow it to cool.
  • In a heatproof bowl, whisk together the egg yolks and sugar until thick and pale. Slowly whisk in the orange juice. Place the bowl over a saucepan of barely simmering water and continue whisking until the mixture thickens. Cover the surface with plastic wrap and let it cool completely.
  • Gently blend the Fruche into the orange mixture. Whip the cream in a large bowl until stiff peaks form. Carefully fold in the orange mixture until fully incorporated.
  • Slice the cake into 3 even layers and clean the pan. Line the pan with non-stick baking paper. Start with a cake layer, cut-side up. Layer with half of the filling and another cake layer. Top with the rest of the filling and the last cake layer, cut-side down. Gently press everything down. Cover with plastic wrap and freeze for 4 hours or overnight.
  • Caramelize sugar in a non-stick pan over low heat, shaking often for 10-15 minutes until golden. Sear half the orange for 2-3 minutes each side until dark and translucent. Transfer to a bowl. Repeat with the other half of the orange. Return all oranges to the pan and simmer for 1-2 minutes. Let cool and then arrange on top of the cake.

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