Mandarin Orange Angel Food Cake

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 .

MANDARIN ORANGE ANGEL FOOD CAKE

Steps:

• Add the juice from the oranges and the orange zest to the cake mix.
• Stir to combine.
• Bake in a bundt pan at 350 degrees for about 30 minutes.
• Cool completly. Frost with Cool Whip and decorate with the mandarin oranges.
• I used 3 Tbs. orange zest, but that is just a personal preference. You can also add half the caan of oranges into the batter before baking, but for some reason it always makes my cake stick to the pan. So just experiment. It is just as good with the oranges on top of the cake instead of in it.

AUNT SUSIE'S DREAMSICLE CAKE

Steps:

• Cut angel food cake into bite-sized cubes and place in an even layer in a 9 x 13 GLASS pan.
• Drain the mandarin oranges, reserving liquid.
• Add enough water to the liquid to equal 1 cup.
• Layer the mandarin oranges over the cake.
• Pour the 1 cup of juice and water into a saucepan and add the jello.
• Bring to a boil, stirring constantly.
• Pour into a large bowl and let cool for 1/2 hour.
• Add the sherbet, Cool Whip, sugar and vanilla.
• Mix well and pour over the cake and oranges.
• Run a knife through the cake to make sure it is distributed evenly throughout.
• Refrigerate until set (best over-night).
• NOTE: It is very important to use a glass pan as a metal pan will rust easily.