STRAWBERRY-RHUBARB ANGEL CAKE
Flavor combinations such as strawberry and rhubarb are classics for a reason--they taste great together! Enjoy them both in this elegant layered angel food cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 13
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and orange peel 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.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
- Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
- In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.
- Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 40 g, TransFat 0 g
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Mick Mikey
[email protected]This cake was too complicated to make.
Sessanga Ronald
[email protected]The cake was a bit dry, but the filling was delicious.
Ibendra puri
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Captan captan
[email protected]I loved this cake! The flavors were amazing and the texture was perfect.
Maqboo Huswan
[email protected]This cake was perfect! It was light and fluffy, with just the right amount of sweetness. The filling was also delicious.
Zahid Rajpoot
[email protected]This cake was a bit too complicated to make, but it was worth the effort. The end result was stunning and delicious.
Jose Cordero
[email protected]The cake was a bit dry, but the filling was delicious. I think I'll try adding some extra moisture to the cake next time, maybe with some sour cream or yogurt.
Sheryl pierce
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I'll try reducing the amount of sugar next time.
Yusif Kazimli
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were impressive. The cake was light and fluffy, and the filling was delicious. I'll definitely be making this again.
Sarfo_Kwaa Henry
[email protected]This cake was a hit at my party! Everyone loved the unique flavor combination and the beautiful presentation. I'll definitely be making this again for special occasions.
Faheem Zafar
[email protected]I was hesitant to try this recipe because I'm not a big fan of rhubarb, but I'm so glad I did! The rhubarb and strawberries complemented each other perfectly, and the cake was moist and flavorful. I'll definitely be making this again.
Robert Moses
[email protected]This strawberry rhubarb angel cake was a delightful treat! The combination of tart rhubarb and sweet strawberries was perfect, and the angel cake was light and fluffy. I'll definitely be making this again.