This simple cake is inspired by a classic brunch cocktail: the mimosa. Delicate angel food cake gets topped with an orange scented cream and a few orange suprêmes. Take your time if you don't have a lot of practice segmenting citrus fruits. Or better yet, take a look at this handy video.
You can easily make both the cake and the cream the day before; just slice the cake and top it with whipped cream when your guests arrive. Make sure to have a big pot of coffee, along with some sparkling wine and OJ, to serve with this sweet, citrusy brunch.
- For the Cake:
- 11 egg whites
- 1 1/2 cups confectioner's sugar
- 1 cup (about 4 ounces) cake flour
- 1/4 teaspoon salt
- 1 cup (about 7 ounces) granulated sugar
- For the Orange Cream:
- 1 cup heavy cream
- 1 tablespoon zest and 1/4 cup juice from 1 orange
- 2 tablespoons powdered augar
- 3 oranges, cut into supremes
For the Cake: Adjust oven rack to middle position and preheat to 350°F. Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. In a separate bowl sift together confectioner's sugar, cake flour, and salt. Whisk the egg whites on medium-high until they form soft peaks, about 1 1/2 minutes. With the mixer running, add the granulated sugar in a steady stream and continue to beat until stiff peaks form, about 1 minute longer
Add remaining dry ingredients in four additions until all the ingredients are evenly incorporated. Gently pour into an ungreased tube pan and bake until cake is deep golden brown, about 40 minutes. Allow to cool on a rack.
For the Orange Cream: Wash out mixer bowl and add cream, orange zest, orange juice, and powdered sugar. Whisk at medium high speed until peaks form, about 1 minute. Serve the cake topped with orange cream and orange supremes.
Angel food cake pan