Mini Angel Food Layer Cake with Blueberry and Orange
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Cook time: 
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Serves: 6" layer cake
A miniature take on a delicious, light and airy angel food cake, highlighted with notes of citrus, and garnished with fresh fruit and whipped cream.
Orange Angel Food Cake
  • 5 (~180 g) egg whites, room temperature
  • ¾ tsp cream of tartar
  • ¾ c (165 g) granulated sugar, divided (1/4 c + 2 Tbs each portion, about 83 g)
  • ½ c cake flour (60 g)
  • pinch salt
  • 3 drops (1/8 tsp) orange extract
  • ¼ tsp vanilla extract
Whipped Cream
  • 300 g heavy cream, cold
  • 45 g powdered sugar
  • 1 tsp vanilla OR ¼ vanilla bean, seeds scraped
Macerated Blueberries
  • 1 c fresh blueberries
  • 1 Tbs granulated sugar
  • 1 Tbs orange juice
  • ½ orange, thinly sliced
  • orange zest
Orange Angel Food Cake
  1. Preheat oven to 325F. Line two 6-inch cake rounds with parchment on the bottom, but DO NOT grease. Any grease will prevent the cake from "crawling up" and rising.
  2. In a separate bowl, combine and sift cake flour and remaining one portion of divided sugar.
  3. In a stand mixer, whisk egg whites and cream of tartar on med-low until frothy.
  4. To the egg whites, slowly add in salt and the other portion of divided sugar (in three additions) and whip to meringue with medium peaks. Add extracts as meringue approaches medium peaks. Meringue should be shiny and maintain its peaks. (If you're brave, when the bowl is inverted, the meringue should not fall out!)
  5. Fold dry ingredients into meringue. Do not overfold to maintain volume.
  6. Divide batter into two cake pans. Run knife through the batter to remove air pockets.
  7. Bake 25- 30 minutes until tops are golden brown, do not appear wet, springs back to touch, and an inserted toothpick/skewer comes out clean.
  8. Remove from oven and let cool on wire rack. If possible, cool upside-down in pan to avoid deflation.
  9. When cool, loosen edges with a small spatula or knife and unmold.
Whipped Cream
  1. Combine all ingredients together and whip until soft peaks form.
  2. Optionally transfer to pastry bag to pipe.
Macerated Blueberries
  1. Combine all ingredients together in bowl.
  2. Let sit 1-2 hours to macerate blueberries.
  1. Place one 6-inch cake on a cake board.
  2. Apply a generous layer of vanilla whipped cream. Add a generous layer of macerated blueberries on top of the whipped cream layer.
  3. Place the second cake layer on top.
  4. Again, apply a generous layer of vanilla whipped cream. Pile macerated blueberries in the center of the cake and decorate with thin orange slices and orange zest.
  5. Cut, serve, and enjoy!
  6. Leftovers can be loosely covered in plastic and stored in the fridge for 3-5 days.
adapted from <a href="" relnote="none">a happy food dance</a>
Recipe by penny for her thoughts at