Orange Angel Torte

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You can fix the base for this lovely torte one day, the filling the next


  • 1 c. thinly sliced candied red and green cherries
  • c. chopped nuts
  • 2 c. flaked coconut
  • ¾ c. fine soft white bread crumbs
  • 6 egg whites ( c.)
  • 1 tsp. cream of tartar
  • ½ tsp. salt
  • 2 c. sugar
  • 1 tsp. vinegar
  • 1 tsp. vanilla
  • Orange filling
  • 2 c. heavy cream, whipped, or 2 envelopes dessert topping mix, whipped
  • Cherry Flowers


  • Line a 15½ X 10½ X 1" jelly roll pan with brown paper; grease and lightly flour paper.
  • Combine fruit, nuts, coconut and crumbs in a large bowl; mix to coat fruit, nuts and coconut with crumbs.
  • Bring egg whites to room temperature. Add cream of tartar and salt. Beat at high speed of electric mixer or portable beater to soft peak stage. Slowly beat in sugar, vinegar and vanilla. Beat 10 minutes to the stiff peak stage. Fold into the fruit-nut mixture.
  • Turn mixture into the prepared pan. Spread evenly over paper, building the edges higher. Bake in moderate oven (375°) 25 minutes, or until lightly browned. Cool. Transfer torte to a tray; cut paper from edges, but not from bottom.
  • Spread chilled Orange Filling over the top of the raised edges. Cover with whipped cream or dessert topping mix, prepared by package directions. Decorate with Cherry Flowers. Refrigerate overnight before serving, or freeze unwrapped, then wrap for storage. Thaw 30 minutes before serving frozen torte.