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Fat-Free Orange Angel Cake with Toppings
Fat-Free Orange Angel Cake with Toppings
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Prep Time:
20 minutes
Total Time:
3 hours 10 minutes
Indulge in fluffy orange cotton candy bites, perfect on their own or paired with a decadent orange-brandy sauce or a fruity yogurt topping.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/4 cups orange juice
  • 1 cup apricot preserves
  • 2 tablespoons corn syrup
  • 1 tablespoon lemon juice
  • 3 tablespoons brandy or orange juice
  • 2 containers (6 oz each) Yoplait® Original yogurt orange crème
  • 4 cups cut-up fresh fruit
Instructions:
  • Position the oven rack on the lowest level and preheat the oven to 350°F. In a large glass or metal bowl, use an electric mixer to blend the cake mix and orange juice on low for 30 seconds, then switch to medium speed for 1 minute. Transfer the mixture into an ungreased 10-inch angel food cake pan. Avoid using a fluted tube cake pan or a 9-inch angel food pan to prevent batter overflow.
  • Bake for 37 to 47 minutes until the top is beautifully golden brown, and the cracks are completely dry, not sticky. Do not underbake. Once baked, invert the pan onto a glass bottle or balance it on 2 to 4 cans to cool for about 2 hours. Run a knife around the edge of the cake and gently remove it from the pan.
  • In a small saucepan, gently warm preserves, corn syrup, and lemon juice while stirring until preserves are melted. Take off the heat and mix in the brandy.
  • Combine the yogurt and fruit in a large bowl, gently tossing until everything is evenly coated. Serve the cake with the sauce or fruit mixture on the side.

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