Rhubarb Orange Angel Food Torte

RHUBARB-ORANGE ANGEL FOOD TORTE

Steps:

• Prepare cake and bake cake according to package directions, using a 10-in. ungreased tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan. , Meanwhile, in a small saucepan, combine the rhubarb, raspberries, sugar, 4 tablespoons orange juice, orange zest and ginger. Cook, uncovered, over medium heat about 7 minutes or until rhubarb is tender. , In a small bowl, combine cornstarch and remaining orange juice until smooth; gradually stir into the fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely., Split cake into three horizontal layers. Place the bottom layer on a serving plate; spread half of the rhubarb mixture to within 1/2 in. of edges; repeat layer. Top with the third layer. Frost top and sides with whipped topping. Garnish with raspberries if desired. Refrigerate leftovers.

RHUBARB & ORANGE CAKE

Steps:

• Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
• Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
• Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.

RHUBARB ANGEL DESSERT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 1 cup flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press crust into an ungreased 8-inch square baking pan.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven, leaving heat on.
• Combine sugar, 2 tablespoons flour, and salt in a bowl. Beat in egg yolks and heavy cream. Stir in rhubarb. Pour over the hot crust in the baking pan.
• Return pan to the hot oven and bake 40 minutes.
• Beat egg whites and vanilla extract together in a bowl at medium speed until soft peaks form. Gradually add sugar and beat meringue until stiff peaks form.
• Remove pan from the oven, leaving heat on. Spread meringue over hot filling in the baking pan, spreading to seal edges. Sprinkle coconut on top.
• Return pan to the hot oven and bake 15 minutes more.

ORANGE-CREAM ANGEL CAKE

Steps:

• Cut cake in half horizontally; separate layers. Place bottom cake layer, cut side up, on serving plate. Spread yogurt over cut surface. Place top cake layer on bottom layer, cut side down.
• In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. On low speed, beat in orange juice concentrate just until blended. Serve whipped cream with cake. If desired, garnish with orange peel curls. Store in refrigerator.

ANGEL FOOD TORTE

Steps:

• Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving.

STRAWBERRY-RHUBARB ANGEL TORTE

Steps:

• 1- Move oven rack to lowest position (remove other racks). Heat oven to 350°.2- Beat cake mix, cold water and orange peel in extra-large glass or metal bowl with electric mixer on low speed 30 seconds beat on medium speed 1 minute. Pour into ungreased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)3- 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 until cake is completely cool, about 2 hours.4- While cake is cooling, make Strawberry-Rhubarb Filling. Beat ricotta cheese and powdered sugar in large bowl with electric mixer on medium speed until fluffy. Fold in whipped topping.5- Run knife around edges of cake remove from pan. Split cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with ricotta mixture. Arrange strawberries over top of cake. Store covered in refrigerator.Strawberry-Rhubarb Filling:Mix rhubarb, sugar and orange juice in 2-quart saucepan. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in strawberries. Add food color if deeper red color is desired. Refrigerate about 1 hour.High Altitude (3500 to 6500 feet): Heat oven to 325°. Add 1/3 cup cornstarch to dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds, then beat on medium speed 3 minutes. Bake 53 to 58 minutes.1 Serving: Calories 315 (Calories from Fat 45) Fat 5g (Saturated 4g) Cholesterol 15mg Sodium 445mg Carbohydrate 60g (Dietary Fiber 1g) Protein 9g. % Daily Value: Vitamin A 4% Vitamin C 30% Calcium 18% Iron 2%.Betty's Tip: In the chilly months of winter, frozen rhubarb that has been thawed and well drained makes a great substitution for the fresh rhubarb.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STRAWBERRY-RHUBARB ANGEL FOOD CAKE

Steps:

• Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid- if additional liquid is needed, add water to make 1/4 cup).
• Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender.
• Set aside 1/2 cup sliced strawberries.
• Stir remaining strawberries into rhubarb mixture.
• Stir in a few drops red food color for eye appeal.
• Cool.
• Mixture will begin to thicken slightly.
• Slice cake horizontally to make 3 layers.
• Spoon 1/2 the filling on bottom cake layer.
• Add second layer cake and spoon on remaining filling.
• Place top layer on cake.
• Chill cream well, whip until stiff.
• Set aside.
• Beat together ricotta cheese, 4 tablespoons sugar, and the grated peel of one orange.
• Beat until fluffy.
• Fold whipped cream into whipped ricotta cheese.
• Frost the sides and top of cake with whip cream mixture.
• Garnish with remaining strawberry slices and mint leaves.
• Refrigerate until ready to serve.
• Cake is best if served same day.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

WIL'S MOM'S RHUBARB ANGEL FOOD CAKE

Steps:

• Cook 2 1/2- 3 cups cut rhubarb with 2 tbsp water (should make one cup of pulp when cooked and drained) To the still-warm pulp add: 1/3 cup sugar and 1 1/2 cup mini marshmallows- blend the pulp until the marshmallows are melted.
• Chill thoroughly.
• Whip one cup whipping cream until very stiff.
• Take half of the whip cream and blend it with the chilled rhubarb mixture.
• Cut the angel food cake into four layers.
• Take one cup of the rhubarb mixture and spread 1/3 cup between each layer of the cake.
• Take the remaining half cup of whip cream and add it to the remaining rhubarb mixture.
• This will make a lighter tasting icing for the entire cake.
• Ice the cake.
• Chill and serve.

STRAWBERRY-RHUBARB ANGEL CAKE

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, water and orange peel 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 until cake is completely cool, about 2 hours.
• Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
• In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.
• Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.