Angel food cake is known for its light, airy texture, and this version adds a gentle citrus flavour.
The original Natural Health Kingdom recipe uses egg whites, powdered sugar, flour, cream of tartar, frozen citrus juice concentrate and a little sugar. You can change the citrus to suit your preference, making it easy to give the cake an orange, lemonade, limeade, or other citrus flavour.
We have kept the original ingredients and basic method while removing the old “low calorie” positioning and giving the recipe a clearer structure.
At a glance:
- Prep time: About 20–30 minutes
- Bake time: About 40 minutes
- Total time: About 1 hour 10 minutes
- Makes: 1 angel food cake
Ingredients
- 1 1/2 cups egg whites (about 10 eggs)
- 1 1/2 cups sifted powdered sugar
- 1 cup flour, sifted (cake flour or all-purpose flour)
- 1 tsp cream of tartar
- 3 tbsp frozen citrus juice concentrate, thawed
– orange juice
– lemonade
– limeade - 3/4 cup sugar
How to make the citrus angel cake
1. Bring the egg whites to room temperature
Place the egg whites in a large bowl.
Cover the bowl and leave the egg whites for about 20–30 minutes to reach room temperature.
2. Prepare the dry ingredients
Sift the powdered sugar and flour together 2–3 times.
Set aside.
3. Preheat the oven
Preheat the oven to 350°F (175°C).
4. Begin beating the egg whites
Add the cream of tartar to the egg whites.
Using an electric mixer on medium speed, beat until the whites begin to form soft peaks.
You will know you are there when the tips of the peaks curl down.
5. Add the sugars
Add the thawed citrus juice concentrate.
Then add the granulated sugar a few spoonfuls at a time, beating until the egg whites form stiff peaks.
The peaks should stand upright when you lift the beaters.
6. Fold in the flour mixture
Add the flour and powdered sugar mixture about one-fifth at a time, gently folding after each addition until combined.
Be careful not to lose too much of the air incorporated into the egg whites.
7. Fill the tube pan
Pour the batter into an ungreased 10-inch tube pan.
Place it on the lowest oven rack and bake for about 40 minutes.
The original recipe notes that the top should spring back when lightly pressed.
8. Cool the cake upside down
Remove the cake from the oven and turn the pan upside down on the counter or a cutting board.
Allow the cake to cool completely.
9. Remove and serve
Once the cake is completely cool, remove it from the pan.
Slice and serve.
Choosing your citrus flavour
The original recipe lets you choose from frozen citrus juice concentrate.
Try:
Orange for a classic citrus flavour.
Lemonade for a bright, sweet-tart result.
Limeade for a sharper citrus note.
You can also experiment with another citrus juice flavour you enjoy.
Getting light, fluffy results
Angel food cake depends on whipped egg whites, so the mixing stage matters.
Beating the whites to the correct stage gives the cake its airy structure.
Once you add the flour mixture, fold gently rather than stir aggressively.
Serving ideas
Try serving slices with:
- fresh berries
- citrus segments
- a little yoghurt
- whipped cream
- a light fruit topping
The cake is also perfectly pleasant on its own.
The bottom line
This citrus angel cake has a light, fluffy texture and a simple citrus twist you can adjust to suit your taste.
The recipe takes a little care because the egg whites provide the structure, but the ingredient list is straightforward.
Sometimes a lighter cake is simply better.