Rhubarb-Orange Angel Food Torte |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This pretty torte is the perfect dessert for when company comes! And it's so simplejust spread a fruit sauce between layers of a prepared angel food cake, then frost and garnish with berries. Sheila Long of Elmwood, Ontario Ingredients:
1 package (16 ounces) angel food cake mix |
1-1/2 cups sliced fresh or frozen rhubarb |
3/4 cup frozen unsweetened raspberries, thawed |
6 tablespoons sugar |
5 tablespoons orange juice, divided |
1/2 teaspoon grated orange peel |
1 teaspoon minced fresh gingerroot |
2 teaspoons cornstach |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
fresh raspberries, optional |
Directions:
1. Prepare cake and bake cake according to package directions, using a 10-in. ungreased tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan.
2. Meanwhile, in a small saucepan, combine the rhubarb, raspberries, sugar, 4 tablespoons orange juice, orange peel and ginger. Cook, uncovered, over medium heat about 7 minutes or until rhubarb is tender.
3. In a small bowl, combine cornstarch and remaining orange juice until smooth; gradually stir into the fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely.
4. Split cake into three horizontal layers. Place the bottom layer on a serving plate; spread half of the rhubarb mixture to within 1/2 in. of edges; repeat layer. Top with the third layer. Frost top and sides with whipped topping. Garnish with raspberries if desired. Refrigerate leftovers. Yield: 12 servings.
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