Mandarin Angel Cake Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| 1/2 cup unsweetened orange juice | ||
| 1/4 cup unsweetened apricot nectar | ||
| Mandarin oranges | 2 Can (10oz), drained | |
| Angel Cake | ||
| Frozen whipped topping | 1 Cup (16 tbs), thawed | |
Directions
Combine sugar and cornstarch in a saucepan.
Add orange juice and apricot nectar, stirring until smooth.
Cook over medium heat, stirring constantly, 5 minutes or until thickened.
Remove from heat; stir in oranges, reserving 1/4 cup oranges for garnish.
Chill thoroughly.
Slice Angel Cake in half horizontally, using a long serrated knife.
Place one layer on a cake plate; spoon chilled orange mixture over layer.
Top with second cake layer.
Spread whipped topping over top of cake; garnish with reserved orange sections.
Chill thoroughly.
Add orange juice and apricot nectar, stirring until smooth.
Cook over medium heat, stirring constantly, 5 minutes or until thickened.
Remove from heat; stir in oranges, reserving 1/4 cup oranges for garnish.
Chill thoroughly.
Slice Angel Cake in half horizontally, using a long serrated knife.
Place one layer on a cake plate; spoon chilled orange mixture over layer.
Top with second cake layer.
Spread whipped topping over top of cake; garnish with reserved orange sections.
Chill thoroughly.
Chef
