Angel Food Cake with Orange Cream Sauce

by Jen on June 14, 2012

I have always associated the words “Angel Food Cake” with a dry sponge.  When I first tried angel food cake, it didn’t have any kind of sauce with it.  It was just, “here is your sponge cake, enjoy.”  Ya.  Sure.  Then there was the fork incident.  As soon as I tried to eat a piece of that cake, my fork bounced off that puppy and flew across the room, never to be found again.

So when I came across a recipe for angel food cake, I was a little hesitant to make it.  However, I really wanted to prove myself (and the whole family) wrong; angel food cake can be yummy.  And…I was right.


Isn’t she purdy?!

The orange sauce makes all the difference to this angel food cake.  It adds not only a wonderful flavour, but also some moistness to an otherwise light and airy cake.

The other nice thing about this cake is that it is easy on the waistline.  It’s not loaded with tons of sugar, butter, and flour like most cakes.  What makes this cake so light?  Egg whites.  And lots of ‘em!


Angel Food Cake with Orange Cream Sauce


Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 20 minutes

Yield: 12 slices

Serving Size: 1 slice



Recipe slightly adapted from Looneyspoons


  • 1 cup each strawberries, blueberries, and raspberries
  • 2 tsp sugar
  • 3/4 cup non-fat plain Greek yogurt
  • 3 Tbsp honey
  • 1 Tbsp frozen orange juice concentrate
  • Cake:
  • 1 cup sifted cake and pastry flour
  • 1-1/2 cups sugar
  • 12 egg whites, at room temperature
  • 1-1/2 tsp cream of tartar
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract


  1. To prepare topping, in a medium bowl, sprinkle sugar over the berries. Cover and refrigerate until ready to serve. In a small bowl, combine the yogurt, honey, and orange juice concentrate. Cover and refrigerate until ready to serve.
  2. Preheat oven to 350F.
  3. To prepare cake, sift together flour with 3/4 cup sugar. Sift again and set aside.
  4. In a large non-plastic bowl, using an electric mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat again on medium speed until soft peaks form (about 1-1/2 minutes). Gradually beat in remaining sugar, 1/4 cup at a time. Turn beater to high speed and beat until egg whites are glossy and stiff peaks form (about another 1-1/2 minutes).
  5. Sprinkle vanilla and almond extract over egg whites. Gently add in flour mixture, 1/4 cup at a time, gently folding after each addition.
  6. Pour batter into an ungreased 10-inch tube pan. Using a knife, cut through batter to remove large air pockets.
  7. Bake for 40 - 45 minutes, until cake is golden brown and top springs back when lightly touched. Invert cake pan onto the neck of a bottle and let hang to cool, about 1-1/2 hours.
  8. Run a knife along inside of pan and around tube to help loosen the cake. Invert onto a serving place. Top each slice with some berries and a tablespoon of orange cream sauce.

Don’t be scared by the time it takes to make this cake, as most of it is spent letting the cake cool.  And I recommend buying the carton of egg whites rather than cracking and separating 12 individual eggs!

We all really liked this cake.  It was the perfect dessert on a warm, spring afternoon.  It’s also a great way to enjoy the abundance of fruit that is popping up in grocery stores.  And *pssst* your kids won’t even realize they are eating something healthy!

So if you are like me and want to have your cake and eat it too…then make this Angel Food Cake with Orange Cream Sauce.  I promise you, your fork won’t end up on the other side of the room!


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{ 3 comments… read them below or add one }

1 Joey Tipping June 15, 2012 at 5:14 pm

Oh, my, this picture of the cake is so lovely!! You uotdid yourself. What a gorgeous white plate also. Wish I had made this dessert for tonight. Next time!!


2 Chung-Ah | Damn Delicious July 22, 2012 at 10:47 pm

Wow, this looks amazing and oh-so fluffy! And I’m totally on board with the orange cream sauce. Yum!
Chung-Ah | Damn Delicious recently posted..Pesto Pasta with Sun Dried Tomatoes and Roasted AsparagusMy Profile


3 Jen July 23, 2012 at 8:30 am

The cream sauce makes all the difference!


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