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.
COFFEE ANGEL FOOD CAKE
Steps:
- Move oven rack to lowest position. Preheat oven to 350 degrees F.
- Combine the water, Mexican coffee flavored liqueur, and instant coffee in a medium mixing bowl. Stir until coffee crystals have dissolved.
- Add cake mix and cocoa powder and using an electric hand mixer, beat on low speed for 30 seconds; then beat on medium speed for 1 minute. Pour into an ungreased 10 by 4-inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top is a dark golden brown, cracked, and not sticky.
- Remove from oven and immediately turn pan upside down onto a bottle until cooled completely. Run knife around edges of pan and remove cake from pan.
- For the icing: Whisk together all ingredients in a medium mixing bowl until smooth. Pour icing evenly over the top of the cake letting it run down the sides of the cake. Let icing set for 1 hour. Slice cake and serve garnished with orange zest.
ORANGE VANILLA BEAN ANGEL FOOD CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the sugar to a food processor and blend until the sugar is super fine, about 1 minute. Reserve half (about 3/4 cup) of the sugar and set aside.
- Add the cake flour, the remaining sugar (about 3/4 cup), and the salt to a medium bowl. Sift into another medium bowl. Sift the mixture back into the original bowl. This helps get rid of any lumps and creates a very fluffy light texture in the cake.
- In a large bowl, add the orange zest, cream of tartar and egg whites. Slice the vanilla bean in half, scrape the seeds out with a knife, and add the seeds to the bowl with the egg whites. Using a hand mixer, begin to beat the egg white mixture on medium-high speed. While mixing, slowly stream in the remaining sugar. Beat the mixture until it holds medium peaks, this could take up to 10 minutes.
- Set the mixer aside and sift a light dusting of the flour mixture on top of the egg white mixture. Use a rubber spatula to fold the flour into the egg white mixture, this is done by slicing through the middle of the mixture and folding up and over along the side of the bowl to incorporate the flour. Keep sifting and folding until all the flour mixture has been incorporated.
- Carefully spoon the mixture into an ungreased 10-inch tube pan. Use a knife to swirl around the pan 2 times to release any unwanted air bubbles. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes.
- Remove from the oven and cool upside down on a cooling rack. Let cool for at least 1 hour before removing the cake from the pan and cooling completely.
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 .
ANGEL FOOD CAKE AND BERRY TRIFLE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
- Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
- Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
- Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.
MANDARIN ORANGE ANGEL FOOD CAKE
Recipe from Semi Homemade Cooking with Sandra Lee. My dad loved this cake and he is the one that always says everything is just OK no matter how great it is. This cake comes out so moist!
Provided by Lucky.Wife
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Add the juice from the oranges and the orange zest to the cake mix.
- Stir to combine.
- Bake in a bundt pan at 350 degrees for about 30 minutes.
- Cool completly. Frost with Cool Whip and decorate with the mandarin oranges.
- I used 3 Tbs. orange zest, but that is just a personal preference. You can also add half the caan of oranges into the batter before baking, but for some reason it always makes my cake stick to the pan. So just experiment. It is just as good with the oranges on top of the cake instead of in it.
ANGEL FOOD CAKE
There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
- Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
- Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Nutrition Facts : Calories 212 g, Protein 7 g
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 FOOD CAKE
A Dear Friend called to see if i might be able to bake for a bake sale for them, so i went to my cupboard and frig and this is what i made =) Thanks Nick, praying GOD guides you and your soon to be wife in ministry to HIS Precious Sheep in Peru A side note a gal came through early in the bake sale and bought the whole cake =)
Provided by Mrs. Michael J. Lively
Categories Cakes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Move your oven rack to the bottom position. Preheat oven to 350. Empty mix in mixing bowl. Add orange jello. Pour in orange juice. Mix per package directions. Bake 35 minutes. Turn upside down on a bottle and cool completely.
- 2. When cake is completely cooled remove from pan w/a filet or boning knife. Measure 1 c. of powdered sugar in a 2 c. measuring cup, add 2 tsp. of orange juice and reserved orange zest, mix. Drizzle over the top of the cake letting some drizzle down the sides for effect =)
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 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 TRIFLE
Betty Crocker™ angel food cake mix provides a simple addition to this orange trifle. Garnish this dessert with toasted coconut.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Make and bake cake mix as directed on box for 10-inch angel food (tube) cake pan, using water. Immediately turn pan upside down onto narrow-necked glass bottle or heatproof surface; cool completely, about 1 hour.
- In medium bowl, make pudding mix as directed on box, using milk. Fold in vanilla and 1 container whipped topping. Refrigerate until ready to assemble.
- Remove cake from pan. Cut or tear cake into 1-inch cubes. In trifle or glass bowl, arrange one-third of the cake cubes. Drizzle with liqueur. Top with one-third of the pudding mixture and one-third of the orange sections. Repeat layers twice. Cover; refrigerate at least 1 hour. Garnish with coconut.
Nutrition Facts : Calories 210, Carbohydrate 39 g, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg
NO COOK PINEAPPLE ORANGE ANGEL FOOD CAKE
Here's one of those "no cook quickie cakes" to put together when you are busy with other things. It's cool, low fat, fairly low sugar, yet has such a good flavor. I've seen similar recipes in magazines but they use pineapple and strawberries. My mother in law makes this with mandarin oranges and everyone loves it. I made a chocolate cake and this one when we had a crowd to feed, including 12 kids. This cake was gone and there was still half a chocolate cake left. Cooking time is really chilling time.
Provided by Monique in LA
Categories Dessert
Time 2h2m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cut angel food cake into 2 or 3 layers.
- Stir the crushed pineapple and vanilla pudding until blended.
- Add madarin oranges, mixing well with pudding mixture. The orange sections will resemble the crushed pineapple when finished.
- Fold in cool whip.
- Frost layers of cake generously with this mixture and use remaining to "frost" the outside of the cake.
- You can arrange more mandarin orange sections along the top of the cake if desired. Gives it some color.
- Let chill for a couple of hours, if you can wait that long.
- Last time I wanted to let it "chill" it was gone before the chill time was finished.
Nutrition Facts : Calories 330.4, Fat 4.1, SaturatedFat 3.3, Cholesterol 0.6, Sodium 452.1, Carbohydrate 70, Fiber 1.4, Sugar 47.1, Protein 6
PAUL NEWMAN'S CHOCOLATE - ORANGE ANGEL FOOD CAKE
This has to be one of the most incredible desserts I have ever had -- let alone made! Paul Newman was on Oprah several years ago with this recipe of his, and it is absolutely delicious. Preparation time is an estimate, and does not include 15 minutes for bringing the egg whites to room temperature. I hope you enjoy it!
Provided by Pianolady
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Make sure a 10" x 4" tube pan is clean, dry and free of grease.
- Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
- (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe).
- Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
- Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
- Sift them together a total of three times.
- Beat the egg whites until frothy.
- Add the lemon juice and continue beating.
- Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.
- Do not overheat, or the egg whites will lose their volume.
- Sift 1/4 cup of the dry ingredients over the egg whites and fold.
- Gently stir in the vanilla extract and orange rind.
- Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
- Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.
- A knife inserted in the center of the cake should come out clean.
- Remove from the oven and invert the pan.
- Allow the cake to cool for 30 to 45 minutes.
- Run a knife around the edges of the pan and tube to loosen the cake.
- You can serve this as is, or with a little whipped cream, or ice cream-- whatever your heart desires.
- Enjoy!
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