Orange Dream Angel Food Cake

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ORANGE ANGEL FOOD CAKE



Orange Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield : 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar, plus 1/2 cup
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 orange, zested
3/4 cup orange juice
1 1/2 pounds confectioners' sugar

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 .

ORANGE DREAM CAKE



Orange Dream Cake image

A lighter version of the Creamsicle Cake. We can finally have our cake and eat it too! Can't remember where this originated but I have served this at family dinners without anyone suspecting it was low fat. Made as presented this is 4 points per piece. Cooking time includes chilling time.

Provided by justcallmetoni

Categories     Dessert

Time 2h50m

Yield 15 serving(s)

Number Of Ingredients 10

18 1/4 ounces orange cake mix (1 box)
10 fluid ounces diet orange soda
2 egg whites
6 ounces sugar-free orange gelatin, divided (2 pkgs)
1 cup hot water
1 cup cold water
3 1/2 ounces fat-free sugar-free vanilla pudding mix
1 cup nonfat milk
1 teaspoon vanilla extract
8 ounces Cool Whip Free, thawed

Steps:

  • Mix Cake mix, soda and egg whites together.
  • Pour batter into a 9 X 13 inch pan.
  • Bake as directed on box.
  • When done, use a meat fork to poke holes across the top of the entire cake.
  • Allow cake to cool.
  • In a medium bowl, mix together 1 box of the orange gelatin, 1 cup hot water and 1 cup cold water.
  • Pour gelatin mixture over top of cake.
  • Refrigerate for 2 to 3 hours.
  • Meanwhile, mix remaining box of jello, vanilla pudding mix, nonfat milk, and vanilla together. Beat well.
  • Fold whipped topping into this mixture, and spread on top of cake.
  • Chill in refrigerator until serving.

ORANGE CREAM ANGEL FOOD CAKE



Orange Cream Angel Food Cake image

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

1 box Betty Crocker™ white angel food cake mix
1 1/3 cups cold water
6 egg yolks
1 cup sugar
2 teaspoons cornstarch
2/3 cup orange juice
Pinch salt
3/4 cup butter or margarine, cut into pieces
1 cup whipping cream
1 tablespoon grated orange peel
Orange peel twists, if desired

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

BEST ANGEL FOOD CAKE



Best Angel Food Cake image

For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7

1-1/4 cups large egg whites (about 9)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts 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 peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. 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 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

EASY ORANGE ANGEL FOOD CAKE



Easy Orange Angel Food Cake image

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

1 (16 ounce) package angel food cake mix
1 cup water
1/3 cup orange juice
1 teaspoon orange extract

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 DREAM ANGEL FOOD CAKE



Orange Dream Angel Food Cake image

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

12 large egg whites
1 cup all-purpose flour
1-3/4 cups sugar, divided
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 teaspoon orange extract
6 drops red food coloring, optional
6 drops yellow food coloring, optional

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

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