Florida, Fruit, Gift, Baskets, Recipes and Gourmet items

Florida, Gifts, Fruit, Recipes and Gourmet Items

Orange-Filled Angel Cake

Dollop whipped dessert topping on each serving for a great contrast to the tart filling.

3 tablespoons sugar

2 tablespoons cornstarch

3/4 cup frozen Florida Orange Juice Concentrate, thawed

1/2 teaspoon vanilla

2 Florida Oranges, peeled

1 purchased angel cake

For filling, in a small saucepan combine sugar and cornstarch. Stir in thawed concentrate and 1/2 cup cold water. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in vanilla. Cover surface with plastic wrap; cool thoroughly. Section oranges over bowl to catch juice; reserve juice. Remove seeds.

Cut cake in half horizontally forming two layers. Sprinkle cut surfaces with reserved juice. Place bottom layer, cut side up, on a serving plate. Spread with half of the filling. Add top layer, cut side down. Spread top with remaining filling. Garnish with orange sections. Cover; chill up to 4 hours. Makes 10 servings.

NUTRITION FACTS PER SERVING: 218 cal., 4 g pro., 50 g carbo., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g dietary fiber, 301 mg sodium. Daily value: 58% vit. C, 10% folate.