ORANGE DREAM ANGEL FOOD CAKE
A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.-Lauren Osborne, Holtwood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
MINI ORANGE ANGEL FOOD CAKES RECIPE - (4.3/5)
Provided by á-9642
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F. CAKE: Combine the flour, 1/2 cup of the sugar, and the orange zest. Set aside. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is frothy. Sprinkle the cream of tartar on top and continue beating until stiff, glossy peaks form. Slowly pour in the remaining 1/4 cup sugar while beating, then gradually fold in the dry ingredients. Transfer the batter to the ungreased cups of a mini angel food cake pan; a piping bag works well here. Bake the cakes for 20 to 22 minutes, or until the tops are golden brown and spring back when lightly touched. Remove the pan from the oven, and place it upside down on a cooling rack. Let the cakes cool for 1 hour in the pan. Loosen the edges of the cakes, and remove them from the pan. GLAZE: Stir the ingredients together until the mixture is smooth and pourable. Pour the glaze over the tops of the cakes. NOTE: To make one standard-sized (10"-diameter) angel food cake, double the quantity of the ingredients for the cake, and bake the cake for 34 to 36 minutes. Prepare the same quantity of glaze. Allow the cake to cool for at least 90 minutes before unmolding and glazing.
EASY ORANGE ANGEL FOOD CAKE
Make and share this Easy Orange Angel Food Cake recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 174.1, Fat 0.2, Sodium 334.9, Carbohydrate 39.5, Fiber 0.1, Sugar 20.8, Protein 4.1
MINI ANGEL FOOD CAKES WITH MARSHMALLOW FROSTING
Provided by Sandra Lee
Time 35m
Yield 12 mini cakes
Number Of Ingredients 8
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Beat together the cake mix with coconut water. Fill 2 (6-count) mini angel food can pans halfway with batter. Bake until puffed, golden brown, and toothpick inserted in the center comes out clean, 12 to 15 minutes. Invert the pans onto wire cooling racks and cool completely before removing from the pans.
- For the frosting: Bring 2 cups water to a simmer in a medium saucepot.
- In a large glass bowl that will fit over the saucepot, combine 1/4 cup water, sugar, corn syrup, cream of tartar, and egg whites. Place on top of the saucepot and beat for 7 minutes using an electric hand mixer. The frosting will be smooth, shiny, and form peaks when the mixer is lifted from the bowl. Remove from the heat and slowly beat in the marshmallow cream.
- Frost each cake with the icing and sprinkle the tops with coconut flakes.
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 .
MICROWAVE MINI ANGEL FOOD CAKE
You can put sprinkles or chocolate chips on this mini angel food cake.
Provided by Marbles
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Put cake mix, water, and vanilla in a microwave-safe mug and stir until well combined.
- Microwave on high for 1 minute.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 0.7 g, Sodium 2.3 mg, Sugar 0.7 g
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.
MINI-PAN ANGEL FOOD CAKE
Make and share this Mini-Pan Angel Food Cake recipe from Food.com.
Provided by piranhabriana
Categories Dessert
Time 30m
Yield 6 mini-cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
- Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
- Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
- Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
- Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!
Nutrition Facts : Calories 272.1, Fat 0.3, Sodium 170.8, Carbohydrate 60.3, Fiber 0.4, Sugar 42.2, Protein 6.7
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