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 .
TRIPLE ORANGE ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F. Move a rack to the bottom position.
- Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
- In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
- Remove cake from oven and invert onto glass bottle to cool.
- Frost cake with whipped topping and garnish with reserved orange segments.
- Cook's Note: Excessive stirring will cause whipped topping to become watery.
MANDARIN ORANGE CAKE I
Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.
Provided by Ellen
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 38.1 g, Cholesterol 41.9 mg, Fat 19.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 287.2 mg, Sugar 26.6 g
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
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 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 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 :
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
MANDARIN ORANGE CAKE
This was a favorite cake growing up. The middle gets sunken, all good from the topping sinking into it. You may wnat to double the topping so you can pour extra over the edge pieces of the cake, they don't seem to get as much of the topping sinking in as it all flows to the middle of the cake.
Provided by Miss Erin C.
Categories Dessert
Time 45m
Yield 1 nine x thirteen cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
- Bake for 30-35 minutes.
- In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.
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
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.
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