Cranberry Orange Angel Food Cake

You know, the funny thing about having a lot of cream in your fridge is that you usually end up using egg yolks to go with it. Best friends they are, cream and egg yolks. However, then this leaves you with a supply of egg whites  in the fridge. And you’ve got to use them! It’s too sad to just let them sit there and sit there. You feel guilty. This is what happened to me today. I feel guilty about lonely things sitting in the fridge. I wonder how they feel about their lives, waiting and waiting until they finally get chosen as the star of the day.

There was something else in the fridge I noticed. Cranberry sauce. I really, really love cranberry sauce. Really really really love it. Hell, I just love cranberries in general. The way they explode in your mouth when you bite them is so fun (must… resist… urge… to make joke). I also like oranges. The way they smell and taste. Yum yum. So essentially I realized I had some sad lonely egg whites, cranberry sauce, and oranges. Now what in the world can I make with those three ingredients? A cranberry orange egg white omelet? Oh god that would be disgusting. Add some flour, sugar and vanilla though and BLABOW you got yourself a tasty angel food cake.  A soft, delicate, orangey cranberry-ey cloud of happiness in your mouth. I dare you to make one and not eat it with vanilla ice cream.

Here’s what you need to make one of these suckers.

Cranberry Orange Angel Food Cake

(adapted from

1 cup of cake flour
1 1/2 cups of sugar, divided
1 1/2 cups of egg whites (about 12)
1 tsp  vanilla extract
1/2 tsp salt
1 tbsp orange zest
1 cup of cranberries (I used cranberry sauce, but because of the extra liquid this makes the cake a little bit less light than a normal angel food cake, just so you know. Use whatever you have on hand!)

Preheat your oven to 375F.
In a small bowl mix together the flour and 3/4 cup of the sugar. Set aside.
In the bowl of your stand mixer with the whisk attachment, whip the egg whites with the salt and vanilla on medium-high speed until foamy. Slowly pour in the sugar while still whipping until it’s looking thick and shiny and has stiff peaks. Using a spatula, gradually fold in the flour/sugar until just incorporated. Then add the orange zest and cranberry and fold until also just incorporated. Spoon this mixture into an un-greased angel food tube pan and bake for about 35-40 minutes.

Once it comes out of the oven, invert it on something until cooled. I used a shot glass. How classy!

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