Ingredients
Cake
1 box Betty Crocker white angel food cake mix
1 1/4 cups cold water
Orange Cream
6 egg yolks
1 cup sugar
2 tsp cornstarch
2/3 cup orange juice
pinch of salt
3/4 cup butter, cut into pieces
1 cup whipping cream
1 tbsp grated orange peel
Directions
~Move oven rack to lowest position and remove other racks. Heat oven to 350°.
~In a large bowl, beat cake mix and cold water with an electric mixer on low speed for 30 seconds. Beat on medium speed for one minute. Pour into an ungreased 10-inch angel food tube cake pan.
~Bake for 37 to 47 minutes. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
~Meanwhile, in a 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice, and salt with a wire whisk until blended. Add butter and cook for 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil for 3 to 5 minutes, stirring constantly, until thickened and the mixture coats the back of a spoon. Immediately pour the orange mixture through a fine-mesh strainer into a medium bowl. Cover with plastic wrap, pressing wrap directly onto the surface of the orange mixture. Refrigerate for about one hour or until completely chilled.
~In a medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into the orange mixture.
~On a serving plate, place the cake with the browned side down. Cut off top 1/3 of cake; set aside.
~Scoop out 1-inch-wide and 1-inch-deep tunnel around the cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups of orange cream into the tunnel. Replace the top of the cake to seal the filling.
~Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving.
Note: Store covered in refrigerator.