Hi, Barrie! Although I haven’t specifically tested this angel food cake recipe with other citrus, I think it would be delicious with mandarins or clementines, too – anything like that. But, it’s really, really hard to “supreme” those smaller citrus fruits to cut away the white membranes, so you’d probably have to just leave those white membranes on. Not as fancy or texturally pleasing, but I think it will still taste wonderful. I wouldn’t worry too much about the precise amount of juice, but since you likely won’t be “supreming” your smaller citrus, you won’t really have any extra juice at all. So, if you want to add a teaspoons or two, that would be fine. Whatever you decide, I definitely hope you give it a try – we just love it, and I hope you do, too! 😀 ~Shelley

1) Can you use small, more easily sectionable orange-like fruits (i.e., clementines or mandarins) for this recipe, or does it have to be “real” oranges?

2) If you can use clementines/mandarins/etc, how much orange juice should you add to make up for what you’re not getting from the juiced “core”?

Honestly, this looks great no matter what! I’m just trying to see if I can save myself some time and trouble without resorting to grocery-store orange segments.

So glad you enjoyed this recipe, Jennifer! We’re always happy to hear that our steps and tips are helpful!
~Amy

It really is! 😀 So glad you enjoyed it!
~Amy

So glad you like this recipe! I have to agree … it has so many fresh, tangy flavors, but is also super light and sweet!
~Amy

Hi, Jacque! I’m so glad you enjoyed this dessert! Thanks for the sweet comment. 🙂
~Amy

Hi, Jamie! We love this recipe, too — it’s just full of so many bright, refreshing flavors!
~Amy

Thanks so much, Denise! So glad you liked this recipe — we do, too! 😉
~Amy

Thanks for the sweet comment, Veena! This recipe is full of great citrus-y taste, so I’m sure you’ll love it. 🙂 Plus, it really dresses up a table!
~Amy