Orange Angelfood Cake with Caramelized Pears

Preparation info

  • Difficulty


  • Yield


    10 inch cake

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

An old favorite, gussied up and still wonderful.


Orange Angelfood Cake

  • cups egg whites
  • teaspoons cream of tartar
  • cups sugar
  • 1 cup cake flour, sifted
  • Pinch salt
  • 1 teaspoon vanilla extract
  • tablespoons chopped orange zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1 recipe Raspberry Sauce

Caramelized Pears

  • 8 ripe pears, peeled, cored, and sliced inch thick
  • cup sugar
  • tablespoons freshly squeezed lemon juice
  • 2 tablespoons brandy
  • Pinch salt

A 10-inch angelfood cake pan


Preheat the oven to 350 degrees.

Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip them on medium speed until frothy. Add the cream of tartar. Increase to high speed and continue to mix, slowly pouring in the sugar. Continue whipping until the whites hold a stiff peak but still look moist.

Remove the bowl from the machine and fold in the flour, salt, vanilla extract, orange zest, and lemon juice.

Gently scoop the batter into the cake pan. Bake for about 30 minutes, until a skewer inserted in the middle comes out clean.

When the cake has finished baking, invert the pan and allow it to cool upside down. If your angelfood pan does not have legs for it to rest on when it is inverted, invert the inner tube of the pan onto a bottle. When the cake is completely cool, run a knife around the inside edge of the pan and then invert the pan.

To make the pears

Combine the pears with the other ingredients in a 12-inch sauté pan. Cook over medium high heat for 10 to 15 minutes, until the sugar starts to caramelize lightly and the pears are soft but still retain their shape. As they begin to color, stir the pears gently to prevent them from burning.

Serve the cake with warm or at room temperature caramelized pears and raspberry sauce.