Mini Orange Angel Food Cakes Recipes

ORANGE DREAM ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. , Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets., Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.

MINI ORANGE ANGEL FOOD CAKES

Steps:

• 1. Preheat the oven to 325°F
• 2. To make the cake: Combine the flour, 1/2 cup of the sugar, and the orange zest. Set aside. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is frothy. Sprinkle the cream of tartar on top and continue beating until stiff, glossy peaks form. Slowly pour in the remaining 1/4 cup sugar while beating, then gradually fold in the dry ingredients. Transfer the batter to the ungreased cups of a mini angel food cake pan; a piping bag works well here. Bake the cakes for 20 to 22 minutes, or until the tops are golden brown and spring back when lightly touched. Remove the pan from the oven, and place it upside down on a cooling rack. Let the cakes cool for 1 hour in the pan. Loosen the edges of the cakes, and remove them from the pan. Yield: 6 mini cakes
• 3. To make the glaze: Stir the ingredients together until the mixture is smooth and pourable. Pour the glaze over the tops of the cakes. .
• 4. Tips from our bakers: To make one standard-sized (10"-diameter) angel food cake, double the quantity of the ingredients for the cake, and bake the cake for 34 to 36 minutes. Prepare the same quantity of glaze. Allow the cake to cool for at least 90 minutes before unmolding and glazing.
• 5. Source: http://www.kingarthurflour.com/recipes/mini-orange-angel-food-cakes-recipe

EASY ORANGE ANGEL FOOD CAKE

Steps:

• Prepare cake mix according to package directions, using 1 cup water and 1/3 cup orange juice instead of the liquid called for on the package.
• Stir in orange extract.
• Spoon batter into an ungreased 10-inch tube pan.
• Bake at 350 on lowest oven rack for 40 to 45 minutes or until cake springs back when lightly touched.
• Invert pan over the neck of a glass bottle; let cool completely.
• Loosen cake from sides of pan with a knife and remove from pan.

ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
• Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
• Serving suggestion: sorbet .

MINI ANGEL FOOD CAKES FOR TWO

Steps:

• Preheat oven to 375 degrees F. Sift flour with 1/3 cup sugar 3 times.
• In a large bowl, beat egg whites and salt with electric mixer until foamy; add cream of tartar and beat until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar and beat until stiff peaks form; fold in vanilla. In two additions, gently fold in flour mixture until just combined. Divide batter between the two pans; place on sheet pan.
• Bake 20 to 22 minutes or until browned and toothpick inserted comes out clean. Invert pans on cooling grid to cool. Loosen cakes from pans with spatuals; remove from pans.

MICROWAVE MINI ANGEL FOOD CAKE

Steps:

• Put cake mix, water, and vanilla in a microwave-safe mug and stir until well combined.
• Microwave on high for 1 minute.

MINI-PAN ANGEL FOOD CAKE

Steps:

• Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
• Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
• Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
• Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
• Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!

ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy.
• Add the cream of tartar and salt and continue whipping until soft peaks form.
• With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
• Fold into the egg whites, then fold in the vanilla, and zest.
• Spoon the batter into ungreased mini tube pans.
• Bake until light golden brown, 25 to 30 minutes.
• Cool by turning the cake (in the pan) upside down until it cools to room temperature.
• Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers.
• The outside of the cake will remain in the pan leaving the cake whiter and more angelic-looking!
• Make the glaze: Stir the ingredients together until smooth.
• Dip the tops of the cakes in the glaze.
• Let set for at least 30 minutes before serving, or until the icing is hard.
• Serve with sorbet.