BiG TeA PaRtY

Orange Creamsicle Cake

RECIPE BY ELIZABETH FIEND

A favorite childhood memory of mine was running outside when the ice cream truck came around my block. I would always get the Orange Creamsicle ice cream bar. Orange sherbet coating over a rich creamy vanilla ice cream bar, this treat always spelled carefree days to me! I’ve duplicates these flavors as a refreshing, fruit filled cake. Yes, there really are two pounds of fruit in this cake!!!

Quick and easy. Dress up a store bought cake or if you have a favorite recipe, make your own angel food cake. You’ll get raves, trust me!! Only takes 1/2 hour (with store bought cake).

THIS CAKE JUST SCREAMS SPRING!! MAKE THIS CAKE FOR YOUR NEXT PARTY.

Category: Vegetarian, Dessert Recipe

OK, a cake’s a cake. It’s dessert and there’s no denying it. But I’ve tried made this cake more healthful by incorporating two pounds of fruit into the recipe. (I must be a genius!) Plus I’ve lightened up the custard filling by using yogurt and mascarpone cheese, a soft, sweet Italian cheese with half the calories of butter. And — angel food cake contains less fat than most other cakes.

Special tools: Angel-food-cake cutter. This looks kinda like an Afro comb. You first slide it down thru the cake poking little holes in to the cake which will enable you to then slice the cake with a regular knife. (If you don’t have one, it will be a little harder to slice, but not the end of the world.)

Ingredients:
Use your favorite recipe for angel food cake. Or to save time use a store-bought cake.
8 oz mascarpone cheese
12 oz orange-cream yogurt
Two 15 oz cans mandarin oranges (drained)
8oz prepared whipped topping (if frozen, defrost) or fresh whipped cream
½ cup sliced almonds

Method:
Cut the cake into 3 horizontal layers (it’s easier than you think)
TIP: Remember how the layers fit together by sticking a tooth pick in a central location on the side of each layer. When ready to reassemble, match the tooth picks up. This will restore your cake to an even height.

To Make Filling:
Mix together in a bowl:
mascarpone cheese
12 oz orange-cream yogurt (1 ½ eight oz containers, save the remaining ½ container for the frosting)
Blend until smooth
Add: 15 oz can mandarin oranges
Fantastic news: ½ cup of mandarin oranges supply 15% of your recommended daily allowance of vitamin C & 2% of iron!

To Make Frosting:
Blend together: 8oz whipped topping or fresh whipped cream
½ container (4oz) of orange-cream yogurt

To Assemble the Cake:
Place the bottom layer of cake on the cake plate
Spoon ½ of the filling mixture onto the cake layer
Repeat with remaining filling and cake layers
Frost the cake
Press ½ cup of sliced almonds around sides of cake
Remove wax paper
Decorate along sides and on top with 15 oz of mandarin oranges

Cake Frosting Tip: Cover the edges of the cake plate with 4 pieces of wax paper before you put the cake on the plate. The wax paper will keep the plate clean when you frost and decorate the cake. Remove the wax paper after you’re done frosting by gently pulling each piece out in a quick horizontal motion. This really works, and is really worth the effort, no lie.

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