Strawberry-Rhubarb Angel Torte

Flavor light and airy angel food cake with a fruity filling and sweet, creamy frosting. It's heavenly!

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Servings 12

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( 11 ) Ratings

11 Ratings

5 Stars 18%

4 Stars

3 Stars 18%

2 Stars 36%

1 Stars 18%

Member Reviews ( 2 )

188bdfb3-16ba-44fd-808e-7eda9a7f4faf

ingredients 13
Prep Time 25 min
Total Time 3 hr 10 min

Ingredients

Cake

1: box white angel food cake mix

1 1/4: cups cold water

2: teaspoons grated orange peel

Filling

2: cups sliced fresh rhubarb

1/2: cup granulated sugar

2: tablespoons orange juice

1 1/2: cups sliced fresh strawberries

4: drops red food color, if desired

Frosting and Garnish

1 1/2: cups whipping cream

3: tablespoons granulated or powdered sugar

1: container (15 oz) ricotta cheese

1/4: cup powdered sugar

1/2: cup sliced fresh strawberries

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Directions

1 Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
2 In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
3 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
4 Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
5 In medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.
6 Run knife around side of pan to loosen cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with strawberry-rhubarb filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

For Blueberry-Rhubarb Angel Torte, substitute 1 1/2 cups fresh or frozen (thawed) blueberries for the strawberries in the filling. Omit food color and garnish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 380mg; 380%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 0g 0% Sugars 40g 40% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 0%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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VMN

report Posted May. 9, 2010 9:13 PM

Very good. Light. Baked the angel food in a cake-roll pan (line it with wax paper, bake about 20 min. until a rich, golden brown and dry looking. Invert on wire rack and peel off wax paper.) Then cut into thirds and made a loaf torte.

Heather H.

report Posted Feb. 9, 2010 9:37 AM

This cake is wonderful! The icing is especially good. I substituted blueberries for rhubarb and my family loved it.