Cranberry Citrus Angel Delight Cake
Indulge in the exquisite flavors of our Cranberry Citrus Angel Delight Cake, an elevated take on the classic angel food cake. This dessert features a light and airy texture complemented by tart cranberries and a hint of refreshing orange zest, creating a delightful balance of sweetness and tang. Perfect for any occasion, whether it's a family gathering, holiday celebration, or simply a sweet treat at home. With its beautiful presentation and delicious flavor, this cake is sure to impress your guests and become a favorite dessert in your repertoire. Explore the versatility of this recipe by trying it with an array of berries, both fresh and frozen.
8
Servings
N/A
Calories
8
Ingredients
Ingredients
cake flour
1 cup (sifted)
sugar
1 1/2 cups (divided)
large egg whites
12 (at room temperature)
vanilla extract
1 1/2 teaspoons (pure)
cream of tartar
1 1/2 teaspoons (to stabilize egg whites)
salt
1/2 teaspoon (to enhance flavor)
cranberries
1 cup (picked over and rinsed)
orange zest
1 tablespoon (freshly grated from 1 orange)
Instructions
1
Preheat your oven to 375°F (190°C) and make sure to have a clean, dry tube or bundt pan ready, as any trace of oil can deflate your whipped egg whites.
2
In a medium bowl, sift together the cake flour and 3/4 cup of sugar until well combined. Set aside.
3
In a large mixing bowl, combine the egg whites with vanilla extract, cream of tartar, and salt. Using an electric mixer, whip the mixture until medium stiff peaks form.
4
Gradually add the remaining 3/4 cup of sugar to the egg whites while continuing to beat until you achieve stiff peaks. The batter should be shiny and hold its shape.
5
Gently fold in the flour mixture, one-third at a time, being careful not to deflate the egg whites.
6
Next, delicately fold in the cranberries and orange zest until well combined. The batter should be thick enough to suspend the cranberries throughout.
7
Pour the batter into the prepared pan and smooth the top evenly.
8
Bake in the preheated oven for about 40 minutes or until the cake is light golden brown and springs back when gently touched.
9
Once done, invert the pan over the neck of a bottle to cool completely. This step is crucial to maintaining the cake's airy texture as it cools.
10
After cooling, run a knife around the edges and the center of the pan to loosen the cake. Invert it onto a serving plate for presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cranberry Citrus Angel Delight Cake?
It is an elevated version of a classic angel food cake that features a light and airy texture with tart cranberries and refreshing orange zest.
What are the main flavors in this recipe?
The cake features a balance of sweetness and tang from the cranberries and citrus orange zest.
How many egg whites are required?
You will need 12 large egg whites for this recipe.
Why should egg whites be at room temperature?
Room temperature egg whites whip up more easily and achieve better volume than cold ones.
What temperature should I preheat my oven to?
The oven should be preheated to 375°F (190°C).
What type of pan is best for this cake?
A clean, dry tube pan or bundt pan is recommended for this recipe.
Why must the pan be completely free of oil?
Any trace of oil or grease can deflate the whipped egg whites, preventing the cake from rising properly.
What is the role of cream of tartar in the recipe?
Cream of tartar acts as a stabilizer for the egg whites, helping them hold their structure and volume.
How long does the cake need to bake?
The cake typically bakes for about 40 minutes.
How do I know when the cake is done?
The cake is done when it is light golden brown and the surface springs back when gently touched.
Why do I need to sift the cake flour and sugar?
Sifting removes lumps and aerates the dry ingredients, ensuring a lighter, smoother batter.
Can I use frozen cranberries for this cake?
Yes, you can use either fresh or frozen cranberries for this recipe.
How much orange zest is needed?
The recipe calls for 1 tablespoon of freshly grated orange zest.
What are stiff peaks in egg whites?
Stiff peaks occur when the egg white mixture is shiny and holds its shape firmly when the beaters are lifted.
How do I incorporate the flour into the egg whites?
You should gently fold the flour mixture in one-third at a time to avoid deflating the air in the egg whites.
What is the purpose of inverting the pan after baking?
Inverting the pan over a bottle prevents the cake from collapsing under its own weight while it cools.
How do I remove the cake from the pan?
Once completely cooled, run a knife around the edges and the center to loosen the cake before inverting it onto a plate.
How many people does this cake serve?
This recipe yields approximately 8 servings.
Can I use other types of berries?
Yes, the recipe is versatile and can be made with an array of different berries.
What kind of flour is required?
The recipe specifically calls for 1 cup of sifted cake flour.
Is this cake considered a healthy dessert?
Angel food cakes are often considered a lighter, 'guilt-free' dessert option because they do not contain butter or oil.
What should the batter's consistency be?
The batter should be thick enough to suspend the cranberries throughout so they do not all sink to the bottom.
Do I need an electric mixer?
Yes, an electric mixer is necessary to whip the egg whites to the proper consistency.
What does 'folding delicately' mean?
It means using a light circular motion with a spatula to combine ingredients without breaking the air bubbles.
Can I add extra vanilla?
The recipe calls for 1.5 teaspoons of pure vanilla extract, which provides a classic flavor profile.
What is the total number of ingredients?
There are 8 main ingredients in this recipe.
Is salt necessary in this sweet cake?
Yes, a half teaspoon of salt is used to enhance the overall flavor of the cake.
Can I make this for holidays?
Yes, it is tagged as a holiday dessert and its presentation is perfect for celebrations.
Should I grease the pan for easier removal?
No, you must leave the pan ungreased so the batter can 'climb' the sides and maintain its height.
How should I store leftover cake?
Leftovers should be stored in an airtight container to keep the delicate texture from drying out.