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Citrus Striped Angel Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7732
Energy (kCal)33.7425
Carbohydrates (g)7.7837
Total fats (g)0.4043
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 F. | 2. Prepare cake mix according to package directions. | 3. pour batter into lightly greased rectangular baking dish or rectangular cake pan, spreading evenly. | 4. bake on center rack in oven 35-40 minutes or until top is golden brown and cracks feel dry and not sticky. | 5. (Cake should be firm to touch; do not underbake.) Cool cake for 45 minutes. | 6. Poke hole in in the top of cake using a fork or a metal skewer (holes should be about 1-1/2 inches deep and 1/2 inch apart.) Place gelatin in small bowl. | 7. Pour bowling water into gelatin; stir until gelatin is disolved. | 8. stir in cold water. | 9. Slowly pour gelatin evenly over cake. | 10. Refrigerate for 3 hours. | 11. Frost cake with whipped topping. | 12. Cut into squares using a serrated bread knife. | 13. Garnish each serving with orange slice, orange zest, raspberries and mint leaves, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    angel food cake mix 1 package - - - -
    sugar orange gelatin 1 package free - - - -
    water 3/4 cup boiling 0.0 0.0 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0
    2 cups thawed - - - -
    orange 1 1.7625 0.4406 0.0352 0.0045
    raspberry 1/2 31.98 7.3431 0.738 0.3998
    mint leaf - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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