ORANGE SAUCE FOR ANGEL FOOD CAKE
This sauce is a tasty way to end a summer meal-without turning on the oven.-Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-3/4 cups sauce.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the water, juice concentrate and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in whipped topping. Spoon over cake slices. Store leftovers in the refrigerator.
Nutrition Facts :
LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE
Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat 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 not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
- Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg
FAT-FREE ORANGE ANGEL CAKE WITH TOPPINGS
Each bite is light and refreshing-just like orange cotton candy! Enjoy as is or with your choice of toppings: a rich orange-brandy sauce or a light yogurt-fruit toss.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 8
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 orange juice 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 not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- In 1-quart saucepan, heat preserves, corn syrup and lemon juice over low heat, stirring constantly, until preserves are melted. Remove from heat; stir in brandy.
- In large bowl, gently mix yogurt and fruit until coated. Serve cake with sauce or fruit mixture.
Nutrition Facts : Calories 290, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 45 g, TransFat 0 g
SIMPLE ORANGE GLAZE
This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.
Provided by cukatie2983
Categories Desserts Frostings and Icings Dessert Glazes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk sugar with orange zest and orange juice in a small bowl until smooth.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 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.
ANGEL FOOD CAKE III
Classic angel food cake, light and tastes great by itself!
Provided by Krissyp
Categories Desserts Cakes White Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
- In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
- Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 29.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 4 g, Sodium 131 mg, Sugar 21.7 g
ORANGE SAUCE FOR ANGEL FOOD CAKE
My husband always picks on me because I can eat nothing plain. I put a condiment on almost everything that goes into my mouth. (That might explain the excess weight around my middle) Anywho, this sauce really livens up angel food cake and is simple to throw together. From a 1996 issue of TOH.
Provided by Lisa Lou Who
Categories Dessert
Time 5m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 4
Steps:
- Combine water, orange juice and pudding, in a mixing bowl.
- Beat on low until well mixed.
- Whisk in cool whip.
- Serve over slices of angel food cake.
- Refrigerate leftovers.
Nutrition Facts : Calories 58.8, Fat 1.2, SaturatedFat 1.1, Sodium 88.9, Carbohydrate 11.8, Fiber 0.1, Sugar 11.6, Protein 0.4
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 .
EASY ORANGE DESSERT SAUCE
Steps:
- Gather the ingredients.
- Mix the orange zest, juice, and sugar in a small saucepan. Simmer the juice mixture over medium heat, stirring occasionally, for about 15 minutes, until a thick, syrupy sauce has formed. (At this point, you should still be able to pour the sauce, but if you like, continue reducing the sauce to make it even thicker.)
- When the sauce is a consistency you like, stir in the butter and simmer for another 2 or 3 minutes. Remove from the heat and leave to cool.
- Serve the orange sauce chilled, at room temperature, or warm.
- Enjoy.
Nutrition Facts : Calories 71 kcal, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 16 mg, Sugar 12 g, Fat 2 g, ServingSize 1/2 to 2/3 cups (serves 8 to 10), UnsaturatedFat 0 g
FIVE-SPICE ANGEL FOOD CAKE WITH ORANGE CREME ANGLAISE-HOMEMADE
An angel-food with a hint of spice served over an orange cream sauce. It makes for quite an elegant dessert. You can make the cake up to 2 days in advance if you keep it tightly wrapped at room temperature. Be sure to keep the cake upside down until it is completely cooled--this will help keep it from collapsing when it is taken out of the pan. Cooling time is not included in prep time as it varies based on conditions. See Recipe #24232.
Provided by SharleneW
Categories Sauces
Time 1h10m
Yield 1 ten inch cake, 10 serving(s)
Number Of Ingredients 12
Steps:
- For cake: In bowl, sift together flour, five-spice powder and salt.
- Sift mixture a second time.
- In the bowl of an electric mixer with a whisk attachment, beat egg whites, cream of tartar, and extracts together at medium speed.
- Increase speed to high and continue to beat mixture until soft peaks form.
- Gradually add the sugar, beating until just before peaks are stiff.
- Egg white mixture should be glossy and smooth.
- Be careful not to over beat, or the cake will not be as tall.
- Fold half of the flour mixture into the egg white mixture with a rubber spatula.
- Then fold in the remaining flour mixture, being careful not to overwork the batter and knock the air out.
- Pour batter into ungreased 10-inch tube pan and place on the middle oven rack.
- Bake at 350°F until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
- For Creme Anglaise: Meanwhile, in a 2-quart pan over medium-high heat, combine the half-and-half, sugar and orange peel.
- Bring the mixture to a scald (just below the boiling point), then remove from heat and set aside for the flavors to steep for 30 minutes.
- Return the pan to heat and reheat to scalding.
- Back to Cake: Remove cake from oven and let stand for a few minutes before inverting onto a rack to cool; do not remove cake from pan yet.
- Back to Sauce: In a medium bowl, whisk egg yolks.
- Add a ladle full of the scalded cream mixture to the yolks to temper them, whisking immediately.
- This is important or you will end up with scrambled eggs instead of a nice sauce.
- With heat at medium, add warmed yolks to pan, whisking constantly until mixture is thick enough to coat the back of a spoon, about 5 minutes.
- (Do not allow mixture to come to a boil.) Immediately pour mixture through a fine-mesh sieve into a clean bowl.
- Set the bowl into a larger bowl of ice water and allow it to cool.
- When cold, stir in the orange-flavored liqueur.
- Back to cake: When cake is completely cool, turn pan over and gently run a knife around the edges to loosen cake.
- Turn cake out onto a serving plate.
- Cut cake using a serrated knife and serve each piece atop a pool of creme anglaise.
Nutrition Facts : Calories 299.9, Fat 8.4, SaturatedFat 4.5, Cholesterol 128.6, Sodium 138.5, Carbohydrate 48.6, Fiber 0.2, Sugar 35.4, Protein 7.8
ORANGE ANGEL FOOD CAKE WITH CARAMEL SAUCE AND TROPICAL-FRUIT COMPOTE
Provided by Abigail Johnson Dodge
Categories Cake Mixer Egg Dessert Bake High Fiber Wedding Orange Tropical Fruit Kiwi Mango Spring Passion Fruit Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 25
Steps:
- For sauce:
- Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt. Stir until butter melts. Cool.DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
- For cake:
- Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
- Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
- Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
- Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD: Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
- For compote:
- Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO HEAD: an be made 2 hours ahead. Cover and chill.
- Slice cake; transfer to plates. Spoon compote alongside; top with caramel.
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