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Chocolate-Orange Angel Fd Cake

Chocolate-Orange Angel Fd Cake recipe image
This elegant Chocolate-Orange Angel Food Cake is a show-stopping dessert that combines the delicate, cloud-like texture of a classic angel food cake with the bright, citrusy punch of orange sherbet. The recipe begins with a rich cocoa-infused meringue, baked to a golden brown and then carefully carved to create a hollow vessel. This cavity is filled with softened orange sherbet, creating a beautiful contrast between the warm, chocolate sponge and the icy, fruity filling. Its a perfect treat for summer gatherings, potlucks, or any occasion where you want to impress guests with a visually striking and refreshing finale. The combination of sweet chocolate and tart orange is timeless and satisfying.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 915.5
Dietary: Vegetarian
Description
This elegant Chocolate-Orange Angel Food Cake is a show-stopping dessert that combines the delicate, cloud-like texture of a classic angel food cake with the bright, citrusy punch of orange sherbet. The recipe begins with a rich cocoa-infused meringue, baked to a golden brown and then carefully carved to create a hollow vessel. This cavity is filled with softened orange sherbet, creating a beautiful contrast between the warm, chocolate sponge and the icy, fruity filling. Its a perfect treat for summer gatherings, potlucks, or any occasion where you want to impress guests with a visually striking and refreshing finale. The combination of sweet chocolate and tart orange is timeless and satisfying.
Ingredients
  • 1 1/2 cups Powdered sugar
  • 3/4 cup Cake flour
  • 1/4 cup Cocoa
  • 1 1/2 cups Egg whites (about 12)
  • 1 1/2 teaspoons Cream of tartar
  • 1 cup Granulated sugar
  • 1/4 teaspoon Salt
  • 3 cups Orange sherbet -- softened
Directions
  1. 1
    Move oven rack to the lowest position and preheat the oven to 375F (190C).
  2. 2
    In a sifter or fine-mesh sieve, combine the powdered sugar, cake flour, and cocoa powder. Sift together to remove lumps and aerate the dry ingredients.
  3. 3
    In a large, clean mixing bowl, beat the egg whites and cream of tartar on medium speed until they become foamy.
  4. 4
    Increase the mixer speed to high. Gradually add the granulated sugar, two tablespoons at a time, beating well after each addition. Add the salt with the last addition of sugar.
  5. 5
    Continue beating on high speed until the meringue forms stiff, glossy peaks that hold their shape when the beaters are lifted. Do not underbeat.
  6. 6
    Sprinkle the sifted cocoa mixture over the meringue in four additions, folding gently with a rubber spatula just until the dry ingredients are incorporated and no white streaks remain.
  7. 7
    Spoon the batter into an ungreased 10-inch tube pan. Use a metal spatula to gently cut through the batter and release any large air bubbles.
  8. 8
    Bake for 30 to 35 minutes, or until the top of the cake is dry to the touch and springs back when lightly pressed.
  9. 9
    Immediately invert the pan onto a metal funnel or the neck of a glass bottle to allow the cake to cool completely upside down for about 2 hours. This prevents the cake from collapsing.
  10. 10
    Once completely cool, run a knife around the edge of the pan to loosen the cake, then remove it from the pan.
  11. 11
    Using a serrated knife, slice off the top of the cake about 1 inch down from the surface. Set this top piece aside.
  12. 12
    Carefully cut vertically into the cake, about 1 inch from the outer edge and 1 inch from the center hole, creating a rectangular frame or "walls" around the perimeter.
  13. 13
    Gently remove the center block of cake using a curved knife or spoon, being careful to leave a base of cake about 1 inch thick at the bottom. Discard or save the removed cake for another use.
  14. 14
    Spoon the softened orange sherbet into the hollowed-out cavity of the cake. Smooth the top with a spatula so it is level with the cake walls.
  15. 15
    Replace the reserved top slice of cake onto the filled center.
  16. 16
    Cover the cake tightly with plastic wrap or foil and freeze for about 3 hours, or until the sherbet is firm.
  17. 17
    Remove from the freezer 10-15 minutes before serving to allow slight softening. Slice and serve, optionally with chocolate sauce.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 915.5kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 1372.8mg58%
Total Carbohydrate 217.4g73%
Dietary Fiber 10.0g40%
Sugars 167.1g
Protein 18.1g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: angel food cake, chocolate cake, orange sherbet, frozen dessert, carved cake, meringue, cocoa, egg whites, summer dessert, party food, citrus cake, light dessert, baking, dessert recipe, chocolate orange, sherbet filling, easy baking, make ahead, refreshing, sweet treat
Read it online: https://www.chefs-mate.com/recipe/chocolate-orange-angel-fd-cake/