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Orange Cream Angel Food Cake

Name: Orange Cream Angel Food Cake
Prep time: 35 min
Total time: 5 h 25 min
Yield: 12
Ingredients: 1 box Betty Crocker™ white angel food cake mix; 1 1/3 cups cold water; 6 egg yolks; 1 cup sugar; 2 teaspoons cornstarch; 2/3 cup orange juice; Pinch salt; 3/4 cup butter or margarine, cut into pieces; 1 cup whipping cream; 1 tablespoon grated orange peel; Orange peel twists, if desired

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Prep 35 min
Total 5 hr 25 min
Servings 12

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Transform boxed angel food cake mix into a mouthwatering masterpiece with creamy orange filling and frosting.

By Betty Crocker Kitchens

Updated Jul 25, 2019

Ingredients

Cake

1 box Betty Crocker™ white angel food cake mix
1 1/3 cups cold water

Orange Cream

6 egg yolks
1 cup sugar
2 teaspoons cornstarch
2/3 cup orange juice
Pinch salt
3/4 cup butter or margarine, cut into pieces
1 cup whipping cream
1 tablespoon grated orange peel
Orange peel twists, if desired

Steps

1

Move oven rack to lowest position (remove other racks). Heat oven to 350°F. 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. 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.)
2

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.
3

Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. 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.
4

In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
5

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. Garnish with orange twists. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

tip 1
When making fresh orange curd, it’s important to stir constantly to help prevent any of the egg from cooking too quickly. If this does happen, strain the mixture through a fine-mesh strainer to easily remove any cooked bits.
tip 2
When frosting this cake, first seal in the crumbs by spreading a thin layer of orange cream around the side of the cake. Then frost the top and go back over the side for complete coverage.

Nutrition

420 Calories, 21g Total Fat, 5g Protein, 51g Total Carbohydrate, 41g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 420

Calories from Fat: 190

Total Fat: 21g; 32%

Saturated Fat: 13g; 63%

Trans Fat: 1/2g

Cholesterol: 160mg; 53%

Sodium: 410mg; 17%

Potassium: 95mg; 3%

Total Carbohydrate: 51g; 17%

Dietary Fiber: 0g; 0%

Sugars: 41g

Protein: 5g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 4%; 4%

Calcium: 8%; 8%

Iron: 0%; 0%

Exchanges:

0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;