Angel Food Cake W Tangy Citrus Sauce Recipe 455

Steps:

• Move oven rack to lowest position. Preheat oven to 350°F. Whisk together water, orange and lemon rind. Add water-rind mixture to cake mix in large bowl. Prepare and bake according to package directions in ungreased 10-inch tube pan. Prepare sauce while cake cools. Place sugar and cornstarch in small saucepan. Mix until well blended and no cornstarch lumps remain. Stir in orange juice. Cook over medium heat stirring frequently. Bring to a gentle boil and cook just until sauce thickens and lightly coats a spoon, about 7 to 8 minutes. Remove from heat. Blend in butter, lemon rind and salt until smooth. If a richer sauce is desired, mix in 1 to 2 tablespoons more butter. Serve each slice of cake with warm or room temperature sauce. Store sauce covered in refrigerator.

Steps:

• Move oven rack to the lowest position then preheat oven to 350° F. In a large mixing bowl, whisk together the water, orange, and lemon zests. Add the cake mix and prepare and bake as directed on box in an ungreased 10" tube cake pan. When done, invert cake (in pan) onto a long neck bottle to cool completely. When cake is cool, prepare the sauce: In a 2-qt.non-stick saucepan, stir together the sugar and cornstarch. Whisk in the orange juice. Bring to a boil over medium heat, stirring frequently, until sauce thickens and reduces somewhat, about 8-10 minutes. Remove from heat. Whisk in the butter, lemon zest, and salt. Set aside to cool completely. (To speed the process, I set the pot over some ice and water in the sink until cool, stirring occasionally.) To serve, spoon the sauce over each slice of cake. Garnish servings with whipped cream and fresh berries, if desired. Store leftovers in the refrigerator. NOTE: I made the cake ahead of time without checking the recipe and completely forgot about adding the orange and lemon zests when mixing the cake!!! It is very delicious even without it but will try to remember it next time! UPDATE: I made the cake again, this time with the zests! It's even better than the first one which was delicious! The second photo on the right is the latest cake.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.