Browse by
Browse by
Browse by
Browse by
Orange Angel Food Cake
Tested by Imperial Sugar
Vintage Recipe
Orange Angel Food Cake
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Popular since the 19th century, angel food cakes have been the go-to dessert for generations of Southerners. This classic recipe was first published in 1950 and adds orange juice for a light, citrusy pop of flavor. It comes to us from the Willis family of North Carolina where the art of baking angel food cakes was the family's proud tradition. 

Prep time
Bake/Cook time
10-12 servings
Sign in to post a comment
Orange Angel Food Cake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
10-12 servings


  • 1 cup all-purpose flour*
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 1/4 cups egg whites, room temperature (70°F)
  • 1 teaspoon orange juice
  • Grated rind of 1 small orange
  • 1 tablespoon cold water
  • 1/4 teaspoon salt
  • 1 teaspoon cream of tartar

Orange Icing

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F. 
  2. Sift flour with sugar. Set aside.
  3. In a small bowl, combine orange juice, orange zest, and cold water. Set aside.
  4. Beat egg whites and salt until foamy. Add cream of tartar and continue beating until mixture forms moist peaks when beater is lifted. 
  5. Add 1 cup of sugar in 4 additions, sprinkling 1/4 cup at a time over egg whites. Beat lightly after each addition until soft peaks form.
  6. Fold in orange juice mixture.
  7. Sift in flour/sugar mixture 1/4 at a time. Fold in lightly with spoon or flat wire whisk. (It requires about 15 complete folds to blend each addition.)
  8. Pour batter into an ungreased 10-inch tube pan.
  9. Bake for about 1 hour or until top is light golden brown and springs back when touched.
  10. Remove from oven and invert pan. Allow cake to stand for 1 hour or until thoroughly cooled before removing from pan. Loosen cake from sides of pan with a small spatula or knife. Turn out on cake plate. 
  11. Prepare orange icing: Mix all ingredients together with a fork then microwave for about 15-20 seconds for a smooth finish. Pour over top of cake and serve. 


This recipe was first published in 1950 in the Romantic Recipes of the South Cookbook. 

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.