Angel Food Cake with Citrus Sauce
This recipe was minimally adapted from the King Arthur Flour cookbook. Angel Food Cake is a “light” option for dessert. You can add spices to the batter, or change the sauce from citrus to berry or another flavor to suit your tastes.
Servings Prep Time
10people 15minutes
Cook Time Passive Time
45minutes 1.5hours
Servings Prep Time
10people 15minutes
Cook Time Passive Time
45minutes 1.5hours
  1. Preheat the oven to 325°F.
  2. Do not grease your angel food cake pan.
  3. In a medium bowl, whisk together the flour and 3/4 cup of the sugar.
  4. Set aside.
  5. In a large mixing bowl, combine the egg whites, salt, and extract.
  6. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.
  7. Add the remaining sugar, 1/4 cup at a time, then fold in the dry ingredients.
  8. Spoon the batter into the pan, smooth the top, and bake for 45 minutes, or until golden brown and the top springs back when lightly touched.
  9. Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening. Let the cake cool for 1 1/2 hours.
  10. Loosen the edges of the cake with a knife or thin metal spatula, and remove it from the pan.
  11. Dust with sugar, if desired.
  12. Store the cake, covered, on the counter for up to a week. Freeze, well wrapped, for up to 3 months.
  13. To make the citrus sauce, juice the clementines and place juice in a saucepan.
  14. Add the honey and simmer for 5-10 minutes until slightly syrupy.
  15. Cut the orange into suprèmes (the segments without the membrane) and add them to the syrup.
  16. Using the cake break, cut slices of cake and spoon sauce and orange segments over.
Recipe Notes

Fiori di Sicilia is a magical combination of citrus blossom and vanilla extracts. It is available from both King Arthur Flour and Sur la Table. (I have no relationship with either – just letting you know where to find it!) Funny thing is, it is NOT what King Arthur used in their angel food cake. If I were them, I would take a hint from me and opt for Fiori di Sicilia over vanilla or almond extracts!