Our recipe for Orange Creamsicle Angel Food Cake is an angel food cake version of the popular summer time treat. These cakes are leavened by whipped egg whites, which give them a soft, fluffy texture. The lightness of the egg whites makes them a good kind of cake to serve in the summer time, since when you’re hot, you probably do not want to indulge in desserts that are too rich and heavy.
Popsicles have only been in existence for a little more than 100 years. In 1905, Frank Epperson accidentally left a mixture of a sugar sweetened syrup outdoors with a wooden stirring stick in the liquid. It was winter time, and the next morning, he discovered that the liquid had frozen around the stick and could be lifted from the container to make a sweet, tasty treat. Epperson was only 11 years old, and he shared his idea with the neighborhood kids who loved it.
Almost 20 years later, Epperson filed for a patent on his idea, and by this time, he was a father. He created these treats for his kids, calling them “Eppsicles.” His own children changed the name, calling them “popsicles” in honor of their dad.
Creamsicle Angel Food Cake Recipe
- Medium-Sized Bowl
- Electric Mixer
- Small bowl
- Large Rubber Spatula
- Tube Pan
- Butter Knife
- 12 pcs Large Egg Whites at room temperature
- 1 cup Flour
- 1¾ cups Sugar
- 1½ teaspoons Cream of Tartar
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- The Zest of One Orange finely shredded
- 2 teaspoons Orange Juice
- 6 drops Red Food Coloring
- 6 drops Yellow Food Coloring
- Preheat the oven to 375 degrees.
- Put the egg whites in the bowl of an electric stand mixer. Add the cream of tartar, salt, and vanilla extract.
- In a smaller bowl, stir together the flour and ¾ cup of the sugar.
- Turn on the electric mixer to high speed. Beat the egg whites until soft peaks form. With the mixer still running, add the remaining 1 cup of the sugar, a tablespoon at a time, slowly incorporating it into the beaten egg whites. Continue beating this mixture until glossy stiff peaks are formed.
- Remove the mixing bowl from the stand mixer, and gently, a little at a time, fold the flour mixture into the egg white mixture. Use a large rubber spatula and use an over-under motion in the bowl. Do not beat or mix the flour in. You want to keep as much air in the egg white mixture, so you do not deflate the mixture.
- Put half of the batter in an ungreased tube pan.
- To the remainder of the batter in the mixing bowl, add the orange zest, orange juice and food coloring, folding the mixture well to thoroughly incorporate these ingredients.
- Put the orange flavored portion of the batter into the pan on top of the plain portion, spreading it evenly around the surface of the pan. Use a butter knife to cut through the two layers of batter to create swirling patterns of white batter and orange batter.
- Bake in the preheated oven for about 35 minutes, or until the surface of the cake is golden. Take the cake out of the oven and invert the pan on a funnel. If you have an angel food cake with feet, just turn the pan upside down for about an hour.
- When the cake is cool, use a butter knife to loosen the cake from the pan, loosening it around the circumference of the pan and the center tube portion of the angel food cake pan.
- Gently, turn the pan upside down and shake the cake out on to your serving plate.
- Serve the cake with fresh fruit, whipped cream, yogurt, or ice cream. Keep the cake tightly covered and eat it within 5 days.
Related to: All Angel Food Cake Recipes