ORANGE ANGEL CREAM CAKE Refreshingly light and creamy - a nice finish to any meal. Preheat oven to 325°F | 10-inch (4 L) tube pan CAKE 1 package Angel Food Cake Mix 1 cup water 1/3 cup orange juice 1 tablepsoon grated orange zest 2 to 3 drops oange or yellow food coloring, optional FILLING & TOPPING 2 cups whipping (35%) cream 2 tablespoons confectioner's sugar 2 teaspoons grated orange zest Mandarin orange segments, optional

CAKE: Combine all ingredients in large bowl. Beat on low speed of electric mixer for 30 seconds, then on medium speed for 1 minute. Pour into tube pan. Bake for 50 to 60 minutes. Place upside down to cool completely, then remove from pan. Cut horizontally into three layers.

FILLING & TOPPING: Beat cream and confectioner's sugar to stiff peaks. Fold in zest. Spread between layers and on top of cake. Garnish with mandarins, if desired. Chill until serving.

Makes about 12 servings.

TIP: Prepare cake ahead and freeze. Thaw and use when needed.

Preparation time: 20 minutes | Baking time: 1 hour | Freezing: not recommended.

Robin Hood Baking Festival Cookbook