Looking for a light and airy dessert that captures the essence of sunny days? This Heavenly Citrus Angel Cake is exactly what you need. Packed with zesty lemon and orange flavors, it's a delightful treat for any occasion.
The star of our cake is the cake flour, which gives it a tender crumb. By keeping things light and airy, it helps the cake rise beautifully. The granulated sugar is divided in this recipe to ensure the meringue forms properly. Egg whites contribute to the cake's structure and airiness, while cream of tartar stabilizes the egg whites, allowing them to reach their full volume. Vanilla extract adds a hint of warmth, while the lemon zest and orange zest infuse a refreshing citrus aroma. Finally, the confectioners' sugar mixed with fresh orange juice and lemon juice creates a simple yet bright glaze that complements the cake perfectly.
This cake pairs beautifully with a dollop of freshly whipped cream and a few berries on the side. For a touch of decadence, consider serving with a scoop of sorbet or a drizzle of berry coulis. It’s also a delightful companion to a chilled glass of sparkling wine or a refreshing iced tea.
Start by preheating your oven to 350°F and ensuring your angel food cake pan is clean and dry. This is important because the batter needs to cling to the sides of the pan to rise properly. Sift together the cake flour and half of the granulated sugar; set this aside.
In a large mixing bowl, beat the egg whites, salt, and cream of tartar on medium speed until they look foamy. This is the base for your meringue, which will give the cake its signature lightness. Slowly add the remaining sugar, one tablespoon at a time, while increasing the speed to medium-high. Continue beating until you see soft peaks forming—this is when the meringue holds its shape but the tips droop slightly.
Gently fold in the vanilla extract along with the lemon and orange zest. This is where the citrus magic begins. Gradually incorporate the flour mixture into the meringue in three parts, folding carefully to avoid deflating the batter. You want everything just mixed, with no lumps.
Pour the batter into your ungreased pan, smoothing out the top with a spatula. This allows the cake to bake evenly. Bake for 35-40 minutes or until it springs back when lightly touched. Immediately invert the pan to cool completely—this prevents the cake from collapsing.
Once cooled, run a knife around the edges to loosen the cake, then remove it from the pan. For the glaze, whisk together confectioners' sugar with orange and lemon juice until smooth, then drizzle over the cake just before serving.