Strawberry-Rhubarb Angel Cake

Name: Strawberry-Rhubarb Angel Cake
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 1 box Betty white angel food cake mix; 118 milliliters granulated sugar; 2 Tbsps orange juice; 2 teaspoons grated orange peel; 59 milliliters powdered sugar; 3 Tbsps granulated or powdered sugar; 12 servings Red food color, if desired; 473 milliliters sliced rhubarb; 425 grams container ricotta cheese; 118 milliliters sliced strawberries; 355 milliliters sliced strawberries; 296 milliliters cold water; 355 milliliters whipping (heavy) cream

Strawberry-Rhubarb Angel Cake requires approximately 3 hours and 10 minutes from start to finish. Watching your figure? This gluten free recipe has 366 calories, 7g of protein, and 16g of fat per serving. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of ricotta cheese, strawberries, food color, and a handful of other ingredients are all it takes to make this recipe so delicious.

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, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.

Ingredients you will need

Orange Zest

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 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, 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.

Ingredients you will need

Granulated Sugar

Orange Juice

Strawberries

Food Color

Rhubarb

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Powdered Sugar

Ricotta Cheese

Whipping Cream

Whipped Cream

Sugar

Equipment you will use

Bowl

Run knife around edges of cake; remove from pan.

Equipment you will use

Knife

Frying 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.

Ingredients you will need

Strawberries

Frosting