Ambrosia Angel Food Cake

AMBROSIA ANGEL FOOD CAKE

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.

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.

LUXURIOUS ANGEL FOOD AMBROSIA CAKE

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.

AMBROSIA CAKE

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.