Orange Angel Food Trifle Recipes

ANGEL FOOD TRIFLE

Steps:

• In a blender, combine yogurt and ricotta cheese; cover and process until combined., In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries. Top with whipped topping. Refrigerate leftovers.

ORANGE BLOSSOM TRIFLE

Steps:

• Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
• Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
• To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

ORANGE-ANGEL FOOD TRIFLE

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for 10-inch angel food (tube) cake pan, using water. Immediately turn pan upside down onto narrow-necked glass bottle or heatproof surface; cool completely, about 1 hour.
• In medium bowl, make pudding mix as directed on box, using milk. Fold in vanilla and 1 container whipped topping. Refrigerate until ready to assemble.
• Remove cake from pan. Cut or tear cake into 1-inch cubes. In trifle or glass bowl, arrange one-third of the cake cubes. Drizzle with liqueur. Top with one-third of the pudding mixture and one-third of the orange sections. Repeat layers twice. Cover; refrigerate at least 1 hour. Garnish with coconut.

BLUEBERRY-ORANGE TRIFLE

Steps:

• Pour 1/2 cup of the orange juice into a small pot and heat over medium flame until hot; remove from heat. Sprinkle the gelatin on top of the hot orange juice, give it a stir, and let stand for 5 minutes to soften.
• Combine the yogurt, ricotta, vanilla, brown sugar, orange zest, and the gelatin mixture in a food processor and process until smooth, thick, and custard-like.
• Put the angel food cake in a trifle bowl and push it down so it sits on the bottom. Pour the remaining 1/2 cup of orange juice over the cake to moisten. Spoon the yogurt custard over the cake to cover. Chill in the refrigerator to set up.
• To make the blueberry compote: Combine the blueberries, sugar, and lemon juice in a pot over medium heat. Stir gently until the berries breakdown and release their natural juice; the consistency should remain a bit chunky. Set aside to cool.
• Top the chilled trifle with the blueberry compote and garnish with fresh mint.

PINEAPPLE ORANGE TRIFLE

Steps:

• Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.

ANGEL FRUIT TRIFLE

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

LEMON ANGEL TRIFLE

Steps:

• Break angel cake into walnut-size pieces and put in a bowl.
• Sprinkle gelatin over water in a bowl.
• In top of a double boiler, mix lemon juice with half-cup sugar, egg yolks and lemon rind. Stir and cook over hot water until thick. Remove from heat and stir in gelatin mixture. Set aside to cool.
• Beat egg whites until foamy. Gradually beat in remaining 3/4 cup sugar until mixture is stiff. Fold into yolk mixture.
• Beat one cup of cream until stiff and fold into yolk mixture. Fold mixture into angel cake pieces.
• Place into 10-inch springform pan. Refrigerate for several hours or overnight.
• When ready to serve, beat remaining 1 cup cream until stiff. Fold in rum. Spoon over top of trifle and top with sugared berries. Remove ring from springform and serve.

TRIPLE ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Move a rack to the bottom position.
• Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
• In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
• Remove cake from oven and invert onto glass bottle to cool.
• Frost cake with whipped topping and garnish with reserved orange segments.
• Cook's Note: Excessive stirring will cause whipped topping to become watery.

TRIPLE ORANGE LAYER TRIFLE

Steps:

• Cut the cake into bite sized pieces.
• Drain mandarin oranges, reserving 1 cup juice. Reserve 5 orange slices for garnish. Cut the remaining slices into bite sized pieces.
• Place reserved juice in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat. Add gelatin mix and stir until the gelatin mix is dissolved.
• Combine gelatin mixture and sherbet in a large bowl. Stir until sherbet is melted. Fold in whipped topping.
• Layer cake pieces, orange pieces and sherbet mixture one half at a time in a glass serving dish.
• Chill, covered, for 6 to 8 hours. Top with reserved orange slices.

CHERRY ANGEL FOOD TRIFLE

Steps:

• In a mixing bowl, combine the 1 3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened.
• In another bowl, beat whipped topping mix, vanilla and the 1/2 cup remaining milk until stiff peaks form.
• Cut cake into 1/2 inch cubes and place half in a 3 quart glass trifle bowl.
• Sprinkle with 1 tbls cherry juice.
• Top with half of the pie filling, half of the prepared pudding and 1/4 cup of the chocolate syrup.
• Repeat layers.
• Top with whipping topping and remaining syrup.
• Sprinkle with coconut and almonds.
• Cover and refrigerate for at least 4 hours before serving.