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Strawberry-Rhubarb Angel Cake
Strawberry-Rhubarb Angel Cake
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Prep Time:
25 minutes
Total Time:
3 hours 10 minutes
Indulge in a delightful strawberry-rhubarb angel food cake for a classic and elegant treat.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups cold water
  • 2 teaspoons grated orange peel
  • 2 cups sliced rhubarb
  • 1/2 cup granulated sugar
  • 2 tablespoons orange juice
  • 1 1/2 cups sliced strawberries
  • Red food color, if desired
  • 1 1/2 cups whipping (heavy) cream
  • 3 tablespoons granulated or powdered sugar
  • 1 container (15 oz) ricotta cheese
  • 1/4 cup powdered sugar
  • 1/2 cup sliced strawberries
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 combine the cake mix, water, and orange peel on low speed for 30 seconds, then switch to medium speed and continue mixing for 1 minute. Transfer the batter into an ungreased 10-inch angel food (tube) cake pan (avoid using a fluted tube cake 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 cracks are dry and not sticky. Ensure the cake is not underbaked. Once done, invert the pan onto a glass bottle until the cake is completely cooled, approximately 2 hours.
  • In a 2-quart saucepan, combine rhubarb, 1/2 cup granulated sugar, and orange juice. Cook over medium heat for 10 minutes, stirring occasionally. Allow to cool for 15 minutes before adding 1 1/2 cups strawberries and, if desired, 4 drops of food color for a deeper red hue. Refrigerate for about 1 hour.
  • Whip 3 tablespoons of sugar with whipping cream in a chilled medium bowl until soft peaks form. In a large bowl, beat ricotta cheese and 1/4 cup powdered sugar until fluffy, then gently fold in the whipped cream.
  • After removing the cake from the pan, slice it horizontally into 3 layers. Spread filling between each layer and cover the side and top of the cake with frosting. Top with a generous 1/2 cup of fresh strawberries, then store the cake covered in the refrigerator.

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