Orange Angel Food Cake Recipe

1
Orange Angel Food Cake Recipe
Orange Angel Food Cake Recipe photo by Taste of Home
Publisher Photo

Orange Angel Food Cake Recipe

Read Reviews
1
Publisher Photo
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.
Recommended: 21 Easter Cake Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 can (15 ounces) mandarin oranges
  • 3/4 to 1 cup orange juice
  • 1 package (16 ounces) angel food cake mix
  • 3/4 teaspoon orange extract
  • 3 drops yellow food coloring, optional
  • 3 drops red food coloring, optional
  • 5 teaspoons cornstarch
  • 1/4 cup cold water
  • Blueberries, sliced peaches, strawberries and kiwifruit

Directions

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. Yield: 12-16 servings.
Originally published as Orange Angel Food Cake in Quick Cooking July/August 2003, p8

  • 1 can (15 ounces) mandarin oranges
  • 3/4 to 1 cup orange juice
  • 1 package (16 ounces) angel food cake mix
  • 3/4 teaspoon orange extract
  • 3 drops yellow food coloring, optional
  • 3 drops red food coloring, optional
  • 5 teaspoons cornstarch
  • 1/4 cup cold water
  • Blueberries, sliced peaches, strawberries and kiwifruit
  1. 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.
  2. 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.
  3. 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. Yield: 12-16 servings.
Originally published as Orange Angel Food Cake in Quick Cooking July/August 2003, p8

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOrange Angel Food Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
marybrehm User ID: 2047642 205591
Reviewed Jan. 15, 2009

"This sounds delicious! Can the cake be frozen? Even if I serve this for a dinner party, there will be some leftover. Thanks."

Loading Image