Tender angel food cake infused with the zest of fresh oranges and lemons, served with a light, tangy citrus sauce.
Cake:
- 1 box Duncan Hines® Angel Food Cake Mix
- 1 1/4 cups water
- 1 tablespoon finely grated orange rind
- 2 teaspoons finely grated lemon rind
Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups orange juice
- 2 tablespoons butter, cut into small chunks
- 1 tablespoon finely grated lemon rind
- 1/8 teaspoon salt
- Move oven rack to lowest position. Preheat oven to 350°F. Pour cake mix into clean, large mixing bowl. Whisk together water, orange and lemon rind.
- Add water-rind mixture. 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.
Tips:
- A medium lemon yields about 2 to 3 teaspoons zest; a medium orange yields about 1-1/2 tablespoons zest.
- Fresh berries also make a delicious accompaniment to this cake with or without the citrus sauce.
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No Rating
cindi.lesnick (1 discussion) on Jul 12, 2012 at 08:17 PM
I was considering entering this in the County Fair, sounds really good...but how do you think I could do the sauce though? Bakery is turned in before 11:00 am, judging at 11:30 then is auctioned off at 8:00 pm
Comment by: fuffleup (no discussions) on Jul 26, 2012 at 01:28 PM
I too would like to know how to get a angel food cake out of a pan like that.
Comment by: Susan169 (no discussions) on Feb 7, 2013 at 08:09 PM
I would make the sauce into a glaze and just put it on the entire cake :)
No Rating
HoosierHoney55 (2 discussions) on Apr 15, 2012 at 11:29 PM
I want to know where that tube pan in the picture came from??
No Rating
wilmalou101 (1 discussion) on Feb 3, 2012 at 06:10 PM
Do you have any recipes using spice cake - besides cake?
Comment by: ReneRoberts.QAdiva (no discussions) on Jul 12, 2012 at 09:45 PM
I love using spice cake mix, I've used it for a fruit (peach) crumble topping, just add some chopped nuts and butter and crumble over fruit with some sugar and a little flour and cinnamon if you want and then bake...
Comment by: Susan169 (no discussions) on Feb 7, 2013 at 08:10 PM
Use the cake mix cookies recipe on this site, use the spice cake mix, add some old fashioned oats and some english walnuts and you have oatmeal spice cookies :)
Comment by: Susan169 (no discussions) on Feb 7, 2013 at 08:12 PM
I have also used spice cake mix to make carrot cake. Using pineapple juice instead of water makes it soooo moist! I add 1 cup of shredded carrots to the prepared batter. bake as directed on the package. I also use buttercream icing (canned) and add 1 box of softened cream cheese to the icing and have the most decadent cream cheese icing for your perfect carrot cake!
No Rating
Cherilynn (1 discussion) on Feb 3, 2012 at 05:31 PM
Does anyone remember a recipe for chiffon cake using DH angel food cake mix? Years ago the recipe was on the box, I've lost my copy.
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nessa1992 (1 discussion) on Jun 17, 2011 at 09:24 PM
made this yesterday for my brother everyone loved it, i will make this again so happy i gave it a try :)
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nikigalanos (1 discussion) on Jun 14, 2011 at 03:41 PM
I made this cake for my boyfriend's mom on her birthday and it was a big Hit! Thought I would be taking some home, but it was devoured..... Very good tasting cake, I will be making this again!
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agless (109 discussions) on Jun 6, 2011 at 10:20 PM
I would like to know, too. Angel food needs no grease on anything so it can adhere to the sides of a regular angel food cake pan, that's what I've always read. Please let us know if you used cooking spray and how you got the cake to slide so beautifully out of the pan. I like the citrus glaze but would like to try red raspberry. It's such a pretty cake.
Comment by: shari.jurich (no discussions) on Feb 24, 2013 at 01:21 PM
You cool the cake upside down (usually on a slim-necked bottle) and then slide a sharp knife around the inner and outer edges of the tube pan. Mine always come out beautifully. If you use any type of oil it may ruin your cake.
No Rating
cherylharlow@mac.com (1 discussion) on May 5, 2011 at 09:23 PM
The photo is beautiful, I would love to know what type of tube pan was used. It isn's the usual angel food cake pan.
Comment by: agless (109 discussions) on Nov 16, 2011 at 04:00 PM
I went in search of a pan like that, and I think it is a Patisse 2-liter pudding mold offered at amazon.
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Food Police (1 discussion) on Mar 29, 2010 at 11:08 AM
I made this cake this past weekend and it was so light and fluffy. The citrus and lemon zest were amazing. This recipe is definitely a keeper.
