Fat Free Orange Angel Cake With Toppings Food

ORANGE DREAM ANGEL FOOD CAKE

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.

NO COOK PINEAPPLE ORANGE ANGEL FOOD CAKE

Steps:

• Cut angel food cake into 2 or 3 layers.
• Stir the crushed pineapple and vanilla pudding until blended.
• Add madarin oranges, mixing well with pudding mixture. The orange sections will resemble the crushed pineapple when finished.
• Fold in cool whip.
• Frost layers of cake generously with this mixture and use remaining to "frost" the outside of the cake.
• You can arrange more mandarin orange sections along the top of the cake if desired. Gives it some color.
• Let chill for a couple of hours, if you can wait that long.
• Last time I wanted to let it "chill" it was gone before the chill time was finished.

LOW-FAT CANDY BAR ANGEL CAKE

Steps:

• Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
• Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
• Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.

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-COCONUT ANGEL FOOD CAKE RECIPE - (4.7/5)

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-inch tube pan. Bake at 375°F for 30 to 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 peel 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.