Orange Cream Angel Food Cake

Name: Orange Cream Angel Food Cake
Prep time: 5 h 25 min
Cook time: 5 h 25 min
Total time: 5 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 1 box Betty white angel food cake mix; 177 milliliters butter or margarine, cut into pieces; 2 teaspoons cornstarch; 6 egg yolks; 158 milliliters orange juice; 1 Tbsp grated orange peel; 12 servings Orange peel twists, if desired; 1 pinch Pinch salt; 237 milliliters sugar; 296 milliliters cold water; 237 milliliters whipping cream

You can never have too many dessert recipes, so give Orange Cream Angel Food Cake a try. This gluten free recipe serves 12. One portion of this dish contains roughly 5g of protein, 21g of fat, and a total of 421 calories. It is perfect for Mother's Day. From preparation to the plate, this recipe takes around 5 hours and 25 minutes. A mixture of betty angel food cake mix, salt, cornstarch, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Move oven rack to lowest position (remove other racks).

Equipment you will use

Oven

Heat oven to 350F. 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.

Ingredients you will need

Cake Mix

Water

Equipment you will use

Hand Mixer

Bowl

Oven

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.)

Equipment you will use

Cake Form

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.

Equipment you will use

Oven

Frying Pan

Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended.

Ingredients you will need

Orange Juice

Corn Starch

Egg Yolk

Sugar

Salt

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Butter

Orange

Wrap

Equipment you will use

Sieve

Plastic Wrap

Bowl

In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.

Ingredients you will need

Whipping Cream

Whipped Cream

Orange Zest

Orange

Equipment you will use

Bowl

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.

Ingredients you will need

Orange

Cream

Equipment you will use

Knife