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
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 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 .
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
ORANGE DREAM CAKE
We tried to save room for a big slice of this pretty cake. The flavor of orange and lemon really comes through. With a heavenly whipped cream frosting, this cake is a delightful end to a terrific meal. -Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in juices and zest until well blended (mixture may appear curdled). Combine the flour, baking powder and salt. Gradually add to creamed mixture until well blended. , Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine the coconut, sugar, juices and 3 teaspoons zest. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange zest. Chill for at least 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 369 calories, Fat 18g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 402mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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