Light-as-air angel cake filled with cloud-like orange cream and a layer of caramelised orange is pure heaven.


  • Olive oil spray
  • 12 egg whites
  • 1 1/4 teaspoons cream of tartar
  • Pinch of salt
  • 215g (1 cup) caster sugar
  • 1 tablespoon finely grated orange rind
  • 1 teaspoon vanilla essence
  • 210g (1 1/3 cups) pure icing sugar
  • 150g (1 cup) plain flour
  • 315g (1 1/2 cups) caster sugar, extra
  • 2 oranges, peeled, cut into 3mm-thick slices


  • 4 egg yolks
  • 55g (1/4 cup) caster sugar
  • 125ml (1/2 cup) fresh orange juice
  • 2 x 150g tubs Vanilla Fruche
  • 375ml (1 1/2 cups) pouring cream


  • Step 1
    Preheat oven to 180°C. Spray a 26cm angel food cake pan with olive oil. Line the base with non-stick baking paper.

  • Step 2
    Use an electric beater to beat the egg whites and cream of tartar in a bowl until firm peaks form. Beat in salt. Add the caster sugar, 1 tablespoon at a time, beating well after each addition, until the sugar dissolves and the meringue is thick and glossy. Beat in the orange rind and vanilla.

  • Step 3
    Sift icing sugar and flour over meringue mixture. Fold until just smooth. Spoon into prepared pan. Smooth surface. Bake for 35-40 minutes or until pale golden. Set aside to cool.

  • Step 4
    Meanwhile, to make the filling, whisk the egg yolks and sugar in a heatproof bowl until thick and pale. Gradually whisk in the orange juice. Place the bowl over a saucepan of just simmering water. Whisk until mixture thickens. Cover the surface with plastic wrap and set aside to cool completely.

  • Step 5
    Fold the Fruche into the orange mixture. Beat the cream in a large bowl until firm peaks form. Fold the orange mixture into the cream until just combined.

  • Step 6
    Cut the cake horizontally into 3 even layers. Wash the pan. Line the base and sides with non-stick baking paper. Place the top cake layer, cut-side up, in the pan. Top with half the filling and another cake layer. Top with the remaining filling and cake layer, cut-side down. Press down gently. Cover with plastic wrap. Place in the freezer for 4 hours or overnight.

  • Step 7
    Heat extra sugar in a heavy-based non-stick frying pan over low heat, shaking the pan often, for 10-15 minutes or until golden. Add half the orange. Cook for 2-3 minutes each side or until dark and translucent. Transfer to a bowl. Repeat with remaining orange. Return to the pan. Simmer for 1-2 minutes. Set aside to cool. Arrange on top of the cake.

  • 2999 kj


  • 19g


  • 11g


  • 2g


  • 11g


  • 108mg


  • 134.96mg


  • 109g


  • 124g


All nutrition values are per serve

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