Directions: |
Directions:Move oven rack to lowest part of oven- remove other racks. Heat oven to 350 degrees. In extra large bowl, beat cake mix and cold water with electric mixer on low speed for 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10 inch angel food cake pan. Do not use fluted tube cake pan or 9 inch angel food cake pan or batter will overflow.
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn cake upside down on glass bottle until cake is completely cooled - about 2 hours.
Meanwhile in 2 qt saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter, cook 2-3 minutes over medium heat, stirring frequently, until boiling. Boil 3-5 minutes stirring constantly until thickened, and mixture coats the back of spoon. Immediately pour orange mixture through fine mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly on surface of orange mixture. Refrigerate until chilled about 1 hour.
In medium mixer bowl, beat whipping cream until stiff peaks form. Fold whip cream into orange mixture.
On serving plate, place cake with brown side down. Cut off top 1/3 of cake, using long sharp knife. Set aside. Scoop out 1 inch wide and 1 inch deep tunnel around cake. Set aside scooped out cake for later use. Spoon about 1 1/3 cup of orange mixture into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange mixture. Refrigerate at least 2 hours before serving. Refrigerate any leftovers. |
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