Angel food cake with orange glaze and orange spice.

Angel food cake with orange glaze and orange spice.

Angel food cake with orange glaze and orange spice.

After a substantial turkey dinner, this light and warmly spiced angel food cake could just be the ideal way to round off your Thanksgiving feast when there is just no room left for pie and ice cream.

bleached cake flour, 1 cup plus 2 tablespoons (5 ounces).
3 teaspoons of Cake Spice or Pumpkin Pie Spice and 2 tablespoons of orange zest

Cold egg whites, 2 cups (15 ounces) (from a dozen large eggs)
15 ounces of granulated sugar in 2 cups.
1 vanilla bean, split, and the seeds scraped out (reserve the pod for another use)
freshly squeezed orange juice, 3 teaspoons
1/4 teaspoon of salt

Set the middle oven rack position and raise the temperature to 350 °F. Have a detachable bottom aluminum tube pan available. (Avoid using non-stick)

For one minute, pulse the orange zest and flour in a food processor. Once the flour mixture is combined, add the cake spice and pulse several times to spread it evenly.

In the bowl of a stand mixer with the whisk attachment, combine the egg whites, sugar, and vanilla bean seeds. For about a minute, combine at low speed. Then, move to medium-low speed and whip for an additional three minutes. Salt and orange juice should be added before whipping for 3 minutes at medium speed. For about three more minutes, increase the speed to medium-high and whisk the mixture until soft peaks form when the wire beater is removed from the meringue. (According to Bravetart, the meringue ought to have enough substance to pile up when it is dropped from the whisk.)

After sprinkling the flour mixture over the meringue, gently fold it in using a flexible spatula. Fold until there are no more flour pockets. Pour the batter into the pan, and bake for 45 to 50 minutes, or until the cake has a golden crust. Invert the pan over its stilts or the neck of a bottle right away to cool entirely, which should take at least two hours.

While the cake cools, make the glaze.


2 cups of sifted confectioners’ sugar

2 teaspoons softened butter

Orange zest, 2 tablespoons

Depending on how orangey you want your glaze, use 1/4 to 1/2 teaspoon of orange essence.

4 to 5 teaspoons of room temperature half and half

In a medium bowl, mix the first four ingredients. 3 tablespoons of half and half should be added. Together, whisk or use an electric mixer to beat until smooth. The remaining half and half should be beaten in gradually until the glaze has a pouring consistency.

Place the cake on a serving tray after removing it from the pan. Allow the glaze to drip down the edges of the cake as you drizzle it over it. To cut the cake, use a serrated knife and a sawing motion. Serve.