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Orange Cream Angel Food Cake
Orange Cream Angel Food Cake
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Prep Time:
35 minutes
Total Time:
5 hours 25 minutes
Elevate angel food cake mix with luscious orange cream filling and frosting for a decadent treat.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ 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
Instructions:
  • Preheat oven to 350°F with the rack in the lowest position. In a large glass or metal bowl, use an electric mixer to blend the cake mix and cold water on low speed for 30 seconds, then increase to medium speed and beat for 1 minute. Transfer the batter into an ungreased 10-inch angel food cake pan. Be sure not to use a fluted tube pan or a 9-inch angel food pan to prevent overflow.
  • Bake for 37 to 47 minutes until the top is a rich golden brown and the cracks are dry to the touch. Ensure not to underbake. Flip the pan upside down onto a glass bottle right after baking and let the cake cool completely for about 2 hours.
  • In a 2-quart saucepan, whisk together egg yolks, sugar, cornstarch, orange juice, and salt until combined. Add butter and cook over medium heat for 2 to 3 minutes until boiling. Stir constantly for 3 to 5 minutes until the mixture thickens and coats the back of a spoon. Strain the orange curd into a bowl, cover with plastic wrap, and refrigerate for about 1 hour until chilled.
  • Whip the cream in a medium bowl until stiff peaks form, then gently fold in the grated orange peel with the orange curd.
  • Place the cake with the browned side down on a serving plate, then cut off the top 1/3 of the cake using a long, sharp knife and set it aside. Hollow out a 1-inch-wide and 1-inch-deep tunnel around the cake, saving the scooped-out cake for later use. Fill the tunnel with 1 1/3 cups of orange cream. Replace the top of the cake to seal the filling and frost the top and sides of the cake with the remaining orange cream. Chill in the refrigerator for at least 2 hours before serving, and then garnish with orange twists. Store the cake covered in the refrigerator.

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