Dollop whipped dessert topping on each serving of Orange-Filled Angel Cake for a great contrast to the tart filling.
3 tablespoons sugar
2 tablespoons cornstarch
3/4 cup frozen orange juice concentrate, thawed
1/2 teaspoon vanilla
2 oranges, peeled
1 purchased angel food cake
For filling, in a small saucepan combine sugar and cornstarch. Stir in thawed concentrate and 1/2 cup cold water. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in vanilla. Cover surface with plastic wrap; cool thoroughly. Section oranges over bowl to catch juice; reserve juice. Remove seeds.
Cut cake in half horizontally forming two layers. Sprinkle cut surfaces with reserved juice. Place bottom layer, cut side up, on a serving plate. Spread with half of the filling. Add top layer, cut side down. Spread top with remaining filling. Garnish with orange sections. Cover; chill up to 4 hours.
Recipe makes 10 servings.
Serving size: 1 serving
Calories: 218; Total Fat: 0g; Saturated Fat: 0mg; Cholesterol: 0mg; Sodium: 301mg; Carbohydrates: 50g; Fiber: 1g; Protein: 4g
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