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Mandarin Angel Cake Recipe
|Sugar||1⁄4 Cup (4 tbs)|
|Unsweetened orange juice||1⁄2 Cup (8 tbs)|
|Unsweetened apricot nectar||1⁄4 Cup (4 tbs)|
|Canned unsweetened mandarin oranges||11 Ounce|
|Angel food cake||1|
|Frozen whipped topping||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 974 Calories from Fat 31
% Daily Value*
Total Fat 18 g27.4%
Saturated Fat 12.8 g64%
Trans Fat 0 g
Cholesterol 6.6 mg
Sodium 267.6 mg11.2%
Total Carbohydrates 205 g68.4%
Dietary Fiber 6.1 g24.2%
Sugars 143.1 g
Protein 7 g13.4%
Vitamin A 46.9% Vitamin C 209.5%
Calcium 12% Iron 3.6%
*Based on a 2000 Calorie diet
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.
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.