Citrus Angel Food Cake Topped with Fresh Oranges and Mint is a classic cake made with non-traditional twist. It is the perfect mix of sweet and tangy.
I love angel food cake, it is light, fluffy and versatile! You can really top with any type of fresh fruit, add some chocolate or caramel, then whipped cream and it is delicious. This angel food cake recipe has all of that and more.
While still light and fluffy, there is a hint of citrus and the sweetness of the orange and mint topping makes this a standout star! You can even just use the orange and mint topping to dress a store bought angel food cake, making the dessert have the homemade feel. This citrus angel food cake is a perfect pairing, with a balance of both the tangy and sweet.
Enjoy, from my kitchen to yours.
XOXO San
How do you make Citrus Angel Food Cake Topped Fresh Oranges & Mint?
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In the bowl with the orange segments and juices (directions below), stir in 1 tablespoon of sugar. Let it sit in the fridge while the cake bakes.
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While cake is cooling, drain juice into a small pot. Add 2 teaspoons of sugar and corn starch, bring to a slight boil, then remove from heat. Let it cool to thicken.
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Once cooled, add back in oranges and chopped mint, stir to combine. Place back in refrigerator until ready to serve cake.
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Preheat oven to 350 degrees.
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In mixing bowl, sift together confectioners’ sugar, flour, lemon, and lime zest by stirring three times then set aside.
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Place egg whites in a large mixing bowl or stand mixer. Add cream of tartar, almond extract and salt to egg whites; beat on high speed until it starts to get fluffy, about 2-3 minutes. Gradually add sugar, beating until it is dissolved and stiff peaks form, about 5-7 minutes.
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Fold in flour mixture, a scoop at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife by using a swirling motion to remove air pockets.
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Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly touched, I always check my cake at 40 minutes to see how much more time it needs.
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Immediately invert pan but let it cool completely before removing cake from pan.
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Once cooled, serve with whipped cream and orange & mint topping.
How to segment an orange:
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Slice off the top and bottom of the orange, so you can just see a bit of the inside of the orange. This allows you to trim easier,
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Now, trim away the skin and pith using any sharp knife, I like to use a paring knife. Do this by starting at the top and slicing downwards following the curve of the fruit. Make sure to cut away all of the skin and the pith without also taking too much of the fruit, I know it is a little awkward at first but it is so worth it.
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Place a bowl underneath the orange you are working on to catch the juices, there will be a lot. Slip the knife between one of the segments and the connective membrane, the skin you can see in orange slices.
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Cut until you get to the middle of the orange. Do this again on the other side of the orange segment, so that you are cutting the orange away on both sides. Make sure to avoid cutting through the membrane as you do not want this part.
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The segment should just fall out at this point, but if not scoop it out by using a scooping motion to pry it away from the center.
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Now continue and repeat with the rest of the segments. I place the oranges in the bowl that is catching the juices. YUM!
Click here for my traditional Angel Food Cake recipe! For those going gluten-free, try my Gluten-Free Coconut Angel Food Cake.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Citrus Angel Food Cake with Orange Mint Topping
Ingredients
Citrus Angel Food Cake
- 12 egg whites or 1 1/2 cups of egg whites
- 1 1/2 cups flour
- 1 1/2 cups powdered sugar
- 2 teaspoons cream of tartar
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup white granular sugar
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh lime zest
Orange Mint Topping
- 10 Minneola Tangelo Oranges cut into segments, directions below
- 1 tablespoon + 2 teaspoons sugar separated
- 1 tablespoon fresh mint chopped
- 2 teaspoons corn starch
- 8 ounces fresh whipped topping or cool whip
Instructions
Orange Mint Topping
- In the bowl with the orange segments and juices (directions below), stir in 1 tablespoon of sugar. Let it sit in the fridge while the cake bakes.
- While cake is cooling, drain juice into a small pot. Add 2 teaspoons of sugar and corn starch, bring to a slight boil, then remove from heat. Let it cool to thicken.
- Once cooled, add back in oranges and chopped mint, stir to combine. Place back in refrigerator until ready to serve cake.
Citrus Angel Food Cake
- Preheat oven to 350 degrees.
- In mixing bowl, sift together confectioners' sugar, flour, lemon and lime zest by stirring three times then set aside.
- Place egg whites in a large mixing bowl or stand mixer. Add cream of tartar, almond extract and salt to egg whites; beat on high speed until it starts to get fluffy, about 2-3 minutes. Gradually add sugar, beating until it is dissolved and stiff peaks form, about 5-7 minutes.
- Fold in flour mixture, a scoop at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife by using a swirling motion to remove air pockets.
- Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly touched, I always check my cake at 40 minutes to see how much more time it needs.
- Immediately invert pan but let it cool completely before removing cake from pan.
- Once cooled, serve with whipped cream and orange & mint topping.
Segmenting an Orange
- Slice off the top and bottom of the orange, so you can just see a bit of the inside of the orange. This allows you to trim easier,
- Now, trim away the skin and pith using any sharp knife, I like to use a paring knife. Do this by starting at the top and slicing downwards following the curve of the fruit. Make sure to cut away all of the skin and the pith without also taking too much of the fruit, I know it is a little awkward at first but it is so worth it.
- Place a bowl underneath the orange you are working on to catch the juices, there will be a lot. Slip the knife between one of the segments and the connective membrane, the skin you can see in orange slices.
- Cut until you get to the middle of the orange. Do this again on the other side of the orange segment, so that you are cutting the orange away on both sides. Make sure to avoid cutting through the membrane as you do not want this part.
- The segment should just fall out at this point, but if not scoop it out by using a scooping motion to pry it away from the center.
- Now continue and repeat with the rest of the segments. I place the oranges in the bowl that is catching the juices. YUM!
Kids review: They thought it was too pretty to eat and were a little hesitant to try it. Mainly because of the โgreen stuffโ, the mint. They liked the tanginess, but also told me they wouldnโt request it for their birthday cake… lol! Okay, noted.
That looks like a wonderful cake!
Your Citrus Angel Food Cake looks delicious, we will just love it! Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend!
Come Back Soon!
Miz Helen