CHIFFON CAKE FROM BOX MIX RECIPES

Steps:

• Heat your oven to 350 degrees F.
• In a medium to large bowl, whisk together the flour, 1 cup of the sugar, the baking powder, and the salt.
• In large bowl, whisk together the egg yolks, orange juice, orange zest, olive oil, and vanilla extract.
• Add the flour mixture to the egg yolk mixture and stir until smooth.
• In the bowl of a stand mixer (five quarts or larger), using the whisk attachment on high speed, begin beating the egg whites and cream of tartar until you have medium peaks, about 2 minutes. Change the mixer speed to medium low and begin adding the rest of the sugar by sprinkling it in slowly. Switch the speed to high until you have stiff peaks, about another minute.
• Stir 1/3 of the egg white mixture into the flour and egg yolk mixture to lighten it up. Next, fold in the rest of the egg whites into the batter using a rubber spatula until thoroughly mixed in.
• Pour the batter into an unprepared 10 inch angel food cake/tube pan.
• Bake the cake on the center rack for 50 to 55 minutes until a tester comes out clean. Immediately invert the pan over a wine bottle (or using the "legs" on your pan) and let cool for 45 minutes.
• Using a thin knife, loosen the cake away from the sides and the center tube of the pan. Separate the pan from the bottom and use the knife to loosing the top of the cake. Invert the cake onto a platter.
• Slice and serve with the toppings of your choice.

Steps:

• Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.