Best 6 Paul Newmans Chocolate Orange Angel Food Cake Recipes

PAUL NEWMAN'S CHOCOLATE - ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350°F.
• Make sure a 10" x 4" tube pan is clean, dry and free of grease.
• Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
• (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe).
• Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
• Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
• Sift them together a total of three times.
• Beat the egg whites until frothy.
• Add the lemon juice and continue beating.
• Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.
• Do not overheat, or the egg whites will lose their volume.
• Sift 1/4 cup of the dry ingredients over the egg whites and fold.
• Gently stir in the vanilla extract and orange rind.
• Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
• Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.
• A knife inserted in the center of the cake should come out clean.
• Remove from the oven and invert the pan.
• Allow the cake to cool for 30 to 45 minutes.
• Run a knife around the edges of the pan and tube to loosen the cake.
• You can serve this as is, or with a little whipped cream, or ice cream-- whatever your heart desires.
• Enjoy!

EASY ORANGE ANGEL FOOD CAKE

Steps:

• Prepare cake mix according to package directions, using 1 cup water and 1/3 cup orange juice instead of the liquid called for on the package.
• Stir in orange extract.
• Spoon batter into an ungreased 10-inch tube pan.
• Bake at 350 on lowest oven rack for 40 to 45 minutes or until cake springs back when lightly touched.
• Invert pan over the neck of a glass bottle; let cool completely.
• Loosen cake from sides of pan with a knife and remove from pan.

ELSIE'S FAIR PRIZE WINNING ANGEL FOOD CAKE

Steps:

• OK FOLLOW THIS EXACTLY. She doesn't say but prepare the Angel Food pan in the normal manner.
• NOTE: Sift the flour and the sugar together five time.
• Put the whites, salt in a bowl and beat on number eight until foamy then add the tartar and beat on number 8 until stiff and stand in peaks, that is about 2 1/2 to 3 minutes. DO NOT OVER BEAT UNTIL DRY.
• Sprinkle in gradually: the granulated sugar while beating on number seven speed. Beat only until sugar is blended, about 1 1/3 minutes then turn to number one speed and add the vanilla and almond extracts.
• Sprinkle the sifted flour and sugar. Mix evenly and quickly. Beat only enough to blend for about 1 1/2 minutes.
• Pour into pan. Cut thru the batter with a knife three times.
• Bake at 375°F for 35 minutes.
• Remove from oven and cool in pan upside down for about 1 hour.

NO COOK PINEAPPLE ORANGE ANGEL FOOD CAKE

Steps:

• Cut angel food cake into 2 or 3 layers.
• Stir the crushed pineapple and vanilla pudding until blended.
• Add madarin oranges, mixing well with pudding mixture. The orange sections will resemble the crushed pineapple when finished.
• Fold in cool whip.
• Frost layers of cake generously with this mixture and use remaining to "frost" the outside of the cake.
• You can arrange more mandarin orange sections along the top of the cake if desired. Gives it some color.
• Let chill for a couple of hours, if you can wait that long.
• Last time I wanted to let it "chill" it was gone before the chill time was finished.

ORANGE ANGEL FOOD CAKE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan.
• Immediately invert tube pan; cool completely.
• In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
• Cut cake into 2-inch slices then arrange cake slices in a ungreased 13-in. x 9-in. x 2-in. dish.
• With a meat fork, poke holes about 2 in, apart into the cake then slowly pour gelatin over cake; chill until set.
• In a bowl, whisk milk and pudding mix for 2 minutes.
• Whisk in extract. Let stand for 2 minutes or until soft-set.
• Fold in whipped topping.
• Spread over cake.
• Garnish with orange slices and almonds.
• Cover and refrigerate until serving.

DAD'S FAVORITE CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees.
• Sift flour together with 1/4 cup sugar and salt 3 times; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until frothy; add lemon juice and continue beating until soft peaks form, about 4 minutes. Add remaining 1 cup sugar, 1/4 cup at a time, continuing to mix on medium speed until combined and stiff, glossy peaks form, about 5 minutes more.
• Sift 1/4 cup of the flour mixture into bowl of egg whites. Using a clean hand, gently fold to combine. Add vanilla and orange zest. Add remaining flour mixture, alternating with chocolate and continuing to gently fold with your hand, until all the flour mixture and chocolate have been added.
• Pour batter into a 9 1/2-inch tube pan; drag a knife through batter to remove any air bubbles. Transfer to oven and bake until lightly browned and a knife inserted into the center comes out clean, about 45 minutes. Remove from oven and invert pan; let cool 30 to 45 minutes. Run a knife around the edges and center of tube and invert to remove from pan. Serve with strawberries or whipped cream, as desired.