Cocoa Angel Food Cake With Orange Glaze

CHOCOLATE ANGEL FOOD CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
• In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
• Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
• Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.

ORANGE CREAM ANGEL FOOD CAKE

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.

ORANGE-COCONUT ANGEL FOOD CAKE

Steps:

• In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan., Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange zest and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping., Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator.

CHOCOLATE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

TRIPLE ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Move a rack to the bottom position.
• Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
• In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
• Remove cake from oven and invert onto glass bottle to cool.
• Frost cake with whipped topping and garnish with reserved orange segments.
• Cook's Note: Excessive stirring will cause whipped topping to become watery.

ORANGE ANGEL FOOD CAKE

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 .

COCOA ANGEL FOOD CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325°F. and have ready an ungreased 10-inch tube pan (about 4 inched deep) with a removable bottom.
• In a small bowl whisk together flour, cocoa powder, and 1/2 cup sugar. In a large bowl with an electric mixer beat whites with salt on medium speed until white, opaque, and beginning to hold their shape. Gradually add the remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Beat in vanilla.
• Sift one third cocoa mixture over whites and fold in gently but thoroughly, scraping bottom of bowl to prevent lumps. Sift and fold in remaining cocoa mixture, half at a time, in same manner and pour batter into pan. With a knife, make series of side by side chops in batter to remove air bubbles and smooth top. Bake cake in middle of oven 40 to 45 minutes, or until firm to the touch. Invert cake over neck of a bottle and cool completely.
• Run a thin knife around edge of cake and remove side of pan. Run knife under bottom of cake and around center tube to loosen cake and invert cake onto a rack.
• While orange glaze is still warm, quickly pour over cake, spreading evenly over top with a spatula and allowing excess to drip down outside. (Alternatively, spoon glaze into a plastic bag and squeeze into one corner. Snip off corner to make small hole in bag and streak glaze over cake from center outward.)
• While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or place under a cake dome and keep at room temperature until ready to serve.
• If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

COCOA ANGEL FOOD CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1/2 cup sugar and cocoa together twice; set aside., Add cream of tartar 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 glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 50-60 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.,

ORANGE-COCONUT ANGEL FOOD CAKE

Steps:

• Preheat oven to 350°.
• Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
• Fold in 1 teaspoon of the orange extract.
• Pour into 10-inch ungreased tube pan and spread evenly.
• Break air pockets by cutting through the batter with a knife.
• Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
• Remove cake from oven; invert pan and let cake cool completely up side down in pan.
• Loosen cake from sides of pan using a long spatula; remove from pan.
• Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
• In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
• Stir in remaining 1 teaspoon orange extract and orange rind.
• Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
• Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
• Repeat with remaining cake layers, ending with top cake layer.
• Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
• Store loosely covered in refrigerator until served.
• **Recipe can be revised according to package directions of cake mix and pudding**.

ORANGE GLAZE

Steps:

• Sift confectioners' sugar into a small saucepan and stir in orange juice and liqueur to make a smooth paste. Heat glaze over moderately high heat until just warm to the touch.

EASY ORANGE ANGEL FOOD CAKE

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.