LUXURIOUS ANGEL FOOD AMBROSIA CAKE
A fantastic cake that does not weigh you down. The presentation is very impressive and the cake is simply luscious, fresh and very satisfying without being heavy.
Provided by Brandess
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- PINEAPPLE CURD: Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.
- CAKE: Slice cake horizontally into 3 even layers.
- In a mixing bowl, add vanilla frosting, orange juice and orange zest; stir to combine. Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
- Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut in 1/2.
- Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
- Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.Press toasted coconut into sides and on top of cake.
Nutrition Facts : Calories 431.3, Fat 13.6, SaturatedFat 6.3, Cholesterol 30.2, Sodium 328.2, Carbohydrate 76.2, Fiber 2.1, Sugar 60.1, Protein 4.1
AMBROSIA ANGEL FOOD CAKE
Combine a classic Southern ambrosia salad with an easy angel cake for a winning dessert year-round. This recipe is courtesy of Imperial Sugar.
Categories Desserts
Time 1h19m59S
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Set aside an angel food cake pan. Do not grease pan.
- Sift together flour, first measure of sugar, and salt. Sift together total of 3 times.
- In a large bowl whip egg whites on medium speed until foamy.
- Add in cream of tartar, vanilla extract, and almond extract.
- While whipping, slowly add in second measure of sugar.
- On high, whip to medium peaks. Do not whip egg whites to stiff peaks!
- Add flour mixture and using a spatula, gently fold ingredients to retain a light and fluffy batter.
- Gently scoop into angel food cake pan and bake for 50 minutes, or until cake bounces back when lightly pressed with a finger.
- The cake will initially rise, and near the end of baking, start to shrink slightly.
- Turn pan upside down and allow to cool completely.
- Run a knife around edges of pan to loosen cake and place on a serving platter.
- Slice in half, horizontally, with bread knife.
- While cake is cooling, prepare ambrosia filling and garnish.
- In medium bowl combine 2 ounces chopped mandarin orange segments, 3 ounces crushed pineapple, 2 ounces chopped cherries, 1/2 cup shredded coconut and 3 ounces whipped topping.
- Mix well.
- Spread evenly on bottom cake layer.
- Place top layer back on and refrigerate while making frosting.
- Toast remaining coconut in a 350°F oven for 8-10 minutes, stirring occasionally so it does not burn. Let cool.
- Prepare marshmallow frosting.
- Mix butter until light and fluffy.
- Add in almond and vanilla extracts and mix to combine.
- Slowly add in powdered sugar, followed my milk.
- Mix until combined.
- Add in whipped topping and marshmallow fluff, then whip until light and fluffy.8
- Frost entire cake and cover sides with toasted coconut.
- Place crushed pineapple on top, followed by oranges and cherries.
- Serve immediately or may refrigerate up to 6 hours.
Nutrition Facts : ServingSize 1 serving, Calories 735 calories, Sugar 109 g, Fat 24 g, Carbohydrate 127 g, Cholesterol 52 mg, Fiber 4 g, Protein 6 g, SaturatedFat 17 g, Sodium 167 mg, TransFat 0.6 g
AMBROSIA CAKE
Steps:
- Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top.
- Refrigerate until ready to serve. Serve at room temperature.
AMBROSIA ANGEL FOOD CAKE
Steps:
- Drain pineapple juice in a medium sized bowl. Mix in the Jell-O Vanilla Instant Pudding mix, and then mix in 1 cup of the Cool Whip. Now fold in the crushed pineapple.
- Split angel food cake crosswise. Spread the bottom layer with half the pineapple-pudding mix. Put on the top of the cake. Frost the sides with the remaining Cool Whip.
- Use the remainder of the pineapple-pudding mix to spread on top of the cake. Now, sprinkle the top of the cake with toasted coconut and decorate with the drained mandarin oranges. Refrigerate until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
AMBROSIA CAKE
From Betty's Soul Food Collection... Be proud to serve this moist and delicious citrus-spiked cake all dressed up in snowy white coconut.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
- To make orange-coconut filling, in small microwavable bowl, mix sugar and cornstarch. Gradually stir in 1/3 cup water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in 2 tablespoons coconut; cool.
- Fill cake layers with orange-coconut filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup coconut over top. Store loosely covered.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 0 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 38 g, TransFat 2 g
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