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1
About 2 hours before serving or early in the day:
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2
Prepare fruit sauce: In 2 quart saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt.
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3
Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute.
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4
Cover saucepan and refrigerate about 1 hour or until mixture is chilled.
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5
Meanwhile, preheat oven to 375F (190C).
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6
Line 15 1/2 x 15 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper.
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7
Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan.
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8
Bake cake 20 minutes or until golden.
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9
Cover large wire rack with sheet of waxed paper.
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10
When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack.
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11
Lift off pan; peel off paper.
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12
Cool cake completely, then return to clean jelly-roll pan or large tray.
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13
Cover cake if not using right away.
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14
To serve: Spread top of cake with about half of chilled fruit sauce.
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15
Slice peaches, strawberries and oranges.
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16
Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce.
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17
Make twists of orange slices and lay around sides of cake.
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18
This cake is absolutely delicious and looks very pretty with the different color fruit on top.
