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.
- 1 box Betty Crocker® white angel food cake mix
1/4 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,
- 1 1/2 cups whipping (heavy) cream
- 3 tablespoons
granulated or powdered sugar
- 1 container (15 ounces) ricotta cheese
- 1/4 cup
- 1/2 cup sliced strawberries
- Move oven rack to lowest position (remove other racks). Heat oven to 350
degrees 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 under-bake. 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.
Yield: 12 servings
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for angel
food pan, adding orange peel to batter.
Substitution: Use 2 containers (12 oz each) Betty Crocker® Whipped whipped cream
or vanilla frosting instead of the ricotta frosting.
Rhubarb out of season? Frozen rhubarb that has been thawed and well drained can
be used instead of the fresh.
Variation: For Blueberry-Rhubarb Angel Torte, substitute 1 1/2 cups fresh or
frozen (thawed) blueberries for the strawberries in the filling and omit food color
and strawberry garnish.
Nutrition Information: 1 Serving: Calories 350 (Calories from Fat 110); Total
Fat 12g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 45mg; Sodium 380mg; Total
Carbohydrate 51g (Dietary Fiber 0g, Sugars 40g); Protein 8g
Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 40%; Iron 0%
Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate
Choices: 3 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from
Betty Crocker/General Mills.