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.
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
ORANGE ANGEL FOOD CAKE
Our Test Kitchen staff concludes this fast-to-fix feast with slices of delicate orange cake topped with a dreamy citrus sauce and colorful fruit.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Drain oranges, reserving juice in a 2-cup measuring cup; add enough orange juice to measure 1-3/4 cups. Set aside. Finely chop oranges; drain well and set aside. , Prepare cake batter according to package directions; add the orange extract and food coloring if desired with the water. Fold in the chopped oranges. Pour into an ungreased 10-in. tube pan. Bake according to package directions., In a small saucepan, combine the cornstarch and cold water until smooth. Gradually add the reserved orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Cool to room temperature. Slice cake; serve with fruit and orange sauce.
Nutrition Facts :
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
ORANGE ANGEL CAKE II
Using orange juice concentrate in place of some of the water in the angel cake mix gives this cake a delicate orange flavor and color.
Provided by Dancer
Categories Dessert
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare angel cake as directed on package, except pour 1/3 cup of the thawed orange juice concentrate into a 2-cup measure; add enough water to the concentrate for the mixture to equal the amount of water called for in the package directions.
- Continue with package directions, baking the batter in an ungreased 10" tube pan according to package directions.
- Immediately invert cake (leave in pan); cool completely.
- Loosen sides of cake from pan; remove cake from pan.
- For topping, in a medium bowl gently stir together the thawed topping and yogurt. Fold in remaining orange juice concentrate.
- Spread topping mixture over top and sides of cake. If desired, garnish with citrus roses made from grapefruit or orange peel. Store in the refrigerator.
- Citrus Rose: Cut the peel from stem end of a Florida Orange or Grapefruit, forming a circular base (do not sever). Continue cutting a strip of peel about 3/4" to 1" wide in a spiral motion to opposite end of fruit, making one lon g, continuous strip and slicing thinly (do not cut into white membrane). Start coiling strip tightly, beginning at end opposite base. Coil the strip onto the base to form a rose. Garnish with mint leaves and small strips of peel, if desired.
Nutrition Facts : Calories 166.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.6, Sodium 268.9, Carbohydrate 37.6, Fiber 0.2, Sugar 23, Protein 4.1
ORANGE ANGEL FOOD CAKE
Make and share this Orange Angel Food cake recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 55m
Yield 6-8 serving(s)
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.
Nutrition Facts : Calories 786.2, Fat 0.5, SaturatedFat 0.1, Sodium 296.7, Carbohydrate 189.5, Fiber 1, Sugar 166.2, Protein 9.2
ORANGE ANGEL FOOD CAKE
Found from a TOH e-newsletter submitted by J. Springer. This looks to be right up my alley for a dessert choice in the summer months. I've not personally made this one but do not want to lose the link to the recipe. Some of the cooking time is also time for chilling. ***Updated 8/2008 *** I made this cake recipe and it turned out fine. I did change one thing in that I used mandarin oranges for the navel orange in the garnishing but that was it. A big hit at our BBQ.
Provided by HokiesMom
Categories Dessert
Time 1h30m
Yield 1 cake, 15 serving(s)
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-inch slices then arrange cake slices in a ungreased 13-in. x 9-in. x 2-in. dish.
- With a meat fork, poke holes about 2 in, apart into the cake then slowly pour gelatin over cake; chill until set.
- In a 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 185.5, Fat 3.8, SaturatedFat 1.9, Cholesterol 0.8, Sodium 331.1, Carbohydrate 34.3, Fiber 0.7, Sugar 19.2, Protein 4.8
ORANGE ANGEL CAKE
A great change from plain angel cake. This came from The Dallas Morning News food section years ago.
Provided by Iron Bloomers
Categories Dessert
Time 1h5m
Yield 1 10, 12 serving(s)
Number Of Ingredients 3
Steps:
- Follow directions on box using the orange juice in place of the water called for.
- After pouring into pan, sprinkle with slivered almonds.
- Bake following instruction on box.
- Cool as directed.
- Serve plain or lightly iced.
- • Variations: Limeade or lemonade equally as good as orange juice.
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
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