Orange-Filled Angel Cake Recipe
Healthy Citrus Recipe
Dollop whipped dessert topping on each serving for a great contrast to the tart filling.
Ingredients:
3 tablespoons sugar
2 tablespoons cornstarch
3/4 cup frozen orange juice concentrate, thawed
1/2 teaspoon vanilla
2 oranges, peeled
1 purchased angel cake
Directions:
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 of Orange-Filled Angel Cake.
Nutrition information per serving: 218 cal., 4g pro., 50g carbo., 0g total fat (0g sat. fat), 0mg cholesterol, 1g dietary fiber, 301mg sodium
See also:
Orange Angel Cake
Passover Angel Food Cake
Lemon Angel Cake with Strawberries
Angel Recipe Collection
