Using strawberry and rhubarb makes a beautiful music together in this occasionally delicious angel food cake. You’ll add in some orange juice and grated orange peel for a zesty twist.
Strawberry Rhubarb Angel Cake Ingredients
- 1 pkg (430 g) Betty Crocker* White Angel Food Cake Mix
- 1 1/4 cups (300 mL) cold water
- 2 tsp (10 mL) grated orange peel
- 2 cups (500 mL) sliced rhubarb
- 1/2 cup (125 mL) granulated sugar
- 2 tbsp (25 mL) orange juice
- 1 1/2 cups (375 mL) sliced fresh strawberries
- Red food colouring (optional)
- 1 1/2 cups (375 mL) whipping cream
- 3 tbsp (45 mL) icing sugar
- 1 container (454 g) extra smooth ricotta cheese
- 1/4 cup (50 mL) icing sugar
- 1/2 cup (125 mL) sliced strawberries
Strawberry Rhubarb Angel Cake preparation Steps
Move oven the rack to its lowest position. remember to Remove other racks. Then Heat the oven to 350°F (180°C). Using an extra-large glass or metal bowl, beat the cake mix, water and orange peel with electric mixer on a low speed for about 30 seconds; remember to beat on medium speed for about 1 minute. Pour into ungreased 10-inch (25 cm) angel food (tube) cake pan. (Please you’re advised not to use fluted tube cake pan or 9-inch (23 cm) angel food pan as the batter will overflow it.)
Bake for about 37 to 47 minutes or until then top appears to be dark golden brown and its cracks feels very dry and not sticky anymore. Do not under-bake, thats not healthy. Immediately, you turn the pan upside down onto glass bottle until the cake becomes completely cool, thats about 2 hours.
Meanwhile, in 2-qt (2 L) saucepan, mix rhubarb, 1/2 cup (125 mL) granulated sugar and the orange juice. Cook over a medium heat for about 10 minutes and stirring it occasionally. Cool for 15 minutes. Stir in 1 1/2 cup (375 mL) strawberries. then Stir in 4 drops food colouring if your desire is to get a deeper red colour. Refrigerate it for about 1 hour.
In a chilled medium bowl, you beat whipping cream and 3 tbsp (45 mL) also icing sugar on a high speed until it produces a soft peaks form. Put in a large bowl, beat ricotta cheese and add up 1/4 cup (50 mL) icing sugar on medium speed until it appears fluffy. Then you can Fold in whipping cream.
Run the knife around edges of the cake; remove it from the pan. Cut the cake horizontally to make three layers. Spread the filling evenly on top of the two cake layers. Stack layers. Frost the side and top of the cake with frosting. Arrange 1/2 cup (125 mL) strawberries on top of the cake. Store it covered in a refrigerator.
Variation: For Blueberry-Rhubarb Angel Cake, substitute 1 1/2 cup (375 mL) fresh or frozen blueberries for the strawberries in the filling and omit food colouring and strawberry garnish.
[tasty-recipe id=”1671″]
