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.
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12
Calories 286kcal
Author Sandra
Ingredients
Citrus Angel Food Cake
12egg whitesor 1 1/2 cups of egg whites
1 1/2cupsflour
1 1/2cupspowdered sugar
2teaspoonscream of tartar
1teaspoonalmond extract
1/4teaspoonsalt
1cupwhite granular sugar
1teaspoonfresh lemon zest
1teaspoonfresh lime zest
Orange Mint Topping
10Minneola Tangelo Orangescut into segments, directions below
1tablespoon + 2 teaspoonssugarseparated
1tablespoonfresh mintchopped
2teaspoonscorn starch
8ouncesfresh 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!