Angel Food Cake w/Orange Cream
The original recipe for the Orange Cream filling is from Betty Crocker.
Angel Food Cake w/Orange Cream
Unbelievably light and airy angel food cake filled with sweet and citrusy orange cream! Such a beautiful combination!
Yield: 10-12 servings
For Angel Food Cake:
- 1 cup (125r) cake flour
- 1 ½ cups (300gr) sugar
- 1 tablespoon orange zest
- 12 large egg whites
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
For Orange Cream Filling:
- 6 large egg yolks
- 1 cup (200gr) sugar
- 2 teaspoons cornstarch
- 2/3 cup (160ml) orange juice
- Pinch of salt
- ¾ cup (170gr) butter, cut into pieces
- 1 cup (240ml) heavy cream
- 1 tablespoon grated orange peel
- Orange peel twists, if desired
- Preheat the oven to 325°F (160°C).
- Sift together cake flour and ¾ cup of sugar.
- In a large mixing bowl, beat the egg whites until foamy on low speed. Add cream of tartar and salt and continue to beat, gradually increasing the speed to high. When the egg whites get pretty white, stir in remaining ¾ cup of sugar one tablespoon at a time. Continue to beat on high speed until stiff peaks form.
- Add orange zest and pure vanilla extract. Transfer the whipped egg whites into a large bowl.
- Add flour/sugar mixture and carefully mix everything together. Be careful not to deflate the batter.
- Now transfer the batter to ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any air bubbles. Bake for about 40-45 minutes. It’s ready if the inserted wooden stick comes out clean.
- Invert the cake on a cup as pictured until the cake is completely cooled for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.
- While the cake is cooling, make the orange cream filling. In a medium saucepan, whisk together egg yolks, sugar, cornstarch, orange juice and salt until well combined. Stir in butter and cook for 2-3 minutes over medium heat. Bring the mixture to a boil, stirring constantly. And let it boil for 3-5 minutes until thickened. Pour orange mixture through fine mesh strainer. Cover with plastic wrap so it touches the orange curd. Refrigerate for about an hour.
- In a clean bowl, beat the heavy cream on high speed till hard peaks form. Fold the whipped cream and grated orange peal into the cooled orange curd.
- To assemble the cake, cut the cake into 2 layers. Dig out a tunnel on the bottom layer and fill the buttercream. Place the top layer and frost the entire cake.
Original recipe for Orange Cream filling is from Betty Crocker.All images and text ©
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