ORANGE ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield : 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
- Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
- Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
- Serving suggestion: sorbet .
FAT-FREE ORANGE ANGEL CAKE WITH TOPPINGS
Each bite is light and refreshing-just like orange cotton candy! Enjoy as is or with your choice of toppings: a rich orange-brandy sauce or a light yogurt-fruit toss.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and orange juice with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- In 1-quart saucepan, heat preserves, corn syrup and lemon juice over low heat, stirring constantly, until preserves are melted. Remove from heat; stir in brandy.
- In large bowl, gently mix yogurt and fruit until coated. Serve cake with sauce or fruit mixture.
Nutrition Facts : Calories 290, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 45 g, TransFat 0 g
ORANGE SAUCE FOR ANGEL FOOD CAKE
This sauce is a tasty way to end a summer meal-without turning on the oven.-Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-3/4 cups sauce.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the water, juice concentrate and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in whipped topping. Spoon over cake slices. Store leftovers in the refrigerator.
Nutrition Facts :
EASY ORANGE ANGEL FOOD CAKE
Make and share this Easy Orange Angel Food Cake recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Prepare cake mix according to package directions, using 1 cup water and 1/3 cup orange juice instead of the liquid called for on the package.
- Stir in orange extract.
- Spoon batter into an ungreased 10-inch tube pan.
- Bake at 350 on lowest oven rack for 40 to 45 minutes or until cake springs back when lightly touched.
- Invert pan over the neck of a glass bottle; let cool completely.
- Loosen cake from sides of pan with a knife and remove from pan.
Nutrition Facts : Calories 174.1, Fat 0.2, Sodium 334.9, Carbohydrate 39.5, Fiber 0.1, Sugar 20.8, Protein 4.1
ORANGE-CREAM ANGEL CAKE
A lighter choice for dessert, prepared in just 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Cut cake in half horizontally; separate layers. Place bottom cake layer, cut side up, on serving plate. Spread yogurt over cut surface. Place top cake layer on bottom layer, cut side down.
- In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. On low speed, beat in orange juice concentrate just until blended. Serve whipped cream with cake. If desired, garnish with orange peel curls. Store in refrigerator.
Nutrition Facts : Calories 96.4, Carbohydrate 17.9 g, Cholesterol 6.8 mg, Fat 1/2, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.2 g, ServingSize 1 Serving, Sodium 214.3 mg, Sugar 1.4 g, TransFat 0 g
ORANGE ANGEL FOOD CAKE DESSERT
With just one bite of Janet Springer's light-as-air angel food, even dieters will be on cloud nine! Cutting back on the fat and sugar doesn't squeeze the flavor from the sunny citrus cake she makes frequently in St. Petersburg, Florida.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,
Nutrition Facts : Calories 184 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 285mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 5g protein.
ORANGE DREAM ANGEL FOOD CAKE
A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.-Lauren Osborne, Holtwood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. , Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets., Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 130 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
ANGEL FOOD CAKE
Enjoy this fluffy angel food cake - a traditional dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 8
Steps:
- About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
- Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
- Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F. In a medium bowl, mix the powdered sugar and flour; set aside.
- Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
- Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
- Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
- Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.
Nutrition Facts : Calories 190, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 0 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 32 g, TransFat 0 g
BEST ANGEL FOOD CAKE
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
FIVE-SPICE ANGEL FOOD CAKE WITH ORANGE CREME ANGLAISE-HOMEMADE
An angel-food with a hint of spice served over an orange cream sauce. It makes for quite an elegant dessert. You can make the cake up to 2 days in advance if you keep it tightly wrapped at room temperature. Be sure to keep the cake upside down until it is completely cooled--this will help keep it from collapsing when it is taken out of the pan. Cooling time is not included in prep time as it varies based on conditions. See Recipe #24232.
Provided by SharleneW
Categories Sauces
Time 1h10m
Yield 1 ten inch cake, 10 serving(s)
Number Of Ingredients 12
Steps:
- For cake: In bowl, sift together flour, five-spice powder and salt.
- Sift mixture a second time.
- In the bowl of an electric mixer with a whisk attachment, beat egg whites, cream of tartar, and extracts together at medium speed.
- Increase speed to high and continue to beat mixture until soft peaks form.
- Gradually add the sugar, beating until just before peaks are stiff.
- Egg white mixture should be glossy and smooth.
- Be careful not to over beat, or the cake will not be as tall.
- Fold half of the flour mixture into the egg white mixture with a rubber spatula.
- Then fold in the remaining flour mixture, being careful not to overwork the batter and knock the air out.
- Pour batter into ungreased 10-inch tube pan and place on the middle oven rack.
- Bake at 350°F until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
- For Creme Anglaise: Meanwhile, in a 2-quart pan over medium-high heat, combine the half-and-half, sugar and orange peel.
- Bring the mixture to a scald (just below the boiling point), then remove from heat and set aside for the flavors to steep for 30 minutes.
- Return the pan to heat and reheat to scalding.
- Back to Cake: Remove cake from oven and let stand for a few minutes before inverting onto a rack to cool; do not remove cake from pan yet.
- Back to Sauce: In a medium bowl, whisk egg yolks.
- Add a ladle full of the scalded cream mixture to the yolks to temper them, whisking immediately.
- This is important or you will end up with scrambled eggs instead of a nice sauce.
- With heat at medium, add warmed yolks to pan, whisking constantly until mixture is thick enough to coat the back of a spoon, about 5 minutes.
- (Do not allow mixture to come to a boil.) Immediately pour mixture through a fine-mesh sieve into a clean bowl.
- Set the bowl into a larger bowl of ice water and allow it to cool.
- When cold, stir in the orange-flavored liqueur.
- Back to cake: When cake is completely cool, turn pan over and gently run a knife around the edges to loosen cake.
- Turn cake out onto a serving plate.
- Cut cake using a serrated knife and serve each piece atop a pool of creme anglaise.
Nutrition Facts : Calories 299.9, Fat 8.4, SaturatedFat 4.5, Cholesterol 128.6, Sodium 138.5, Carbohydrate 48.6, Fiber 0.2, Sugar 35.4, Protein 7.8
ORANGE CREAM ANGEL FOOD CAKE
Transform boxed angel food cake mix into a mouthwatering masterpiece with creamy orange filling and frosting.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h25m
Yield 12
Number Of Ingredients 11
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
- Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
- In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
- On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 41 g, TransFat 1/2 g
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