Angel Food Cake Recipes

Ingredients

1 cup cake flour
1-1/2 cups sifted confectioners' sugar
1-1/2 cups egg whites
1-1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup granulated sugar
1-1/2 teaspoon vanilla
1/4 teaspoon almond extract

Instructions

1. Preheat oven to 375 degrees F.
2. Measure and sift together three times the cake flour and confectioners' sugar.
3. Measure into large bowl egg whites, cream of tartar and salt; beat with wire whip or electric mixer until foamy.
4. Gradually add sugar 2 tablespoons at a time; continue beating until meringue holds stiff peaks.
5. Fold in vanilla and almond flavorings.
6. Gradually sift flour-sugar mixture over the meringue; fold in gently just until the flour-sugar mixture disappears.
7. Push batter into ungreased 10-inch tube pan; gently cut through batter with a knife.
8. Bake in preheated oven until top is lightly browned and springs back when lightly touched. (Start watching it at 35 minutes.)
5. Invert pan until completely cool.

Image courtesy of El Ramon on Flickr.

Ingredients

2 eggs
2 egg yolks
1/2 cup plus 3 tablespoons granulated sugar, divided
6 tablespoons lime juice
2 teaspoons grated lime peel
12 cup cold butter or margarine, cubed
1 cup whipping cream
1/2 teaspoon vanilla extract
1 (10-inch) prepared angel food cake
1 cup flaked coconut, toasted

Instructions

In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup of the sugar, lime juice and peel. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160 degrees F. Strain; refrigerate until completely cool.

In a mixing bowl, beat whipping cream and vanilla extract until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture.

Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle top and sides of cake with coconut. Refrigerate for at least 30 minutes before slicing.

Yields 12 servings.

Image courtesy of libraryman on Flickr.

Ingredients

1/2 cup seedless raisins
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 package angel food cake mix
Raisin Butter Cream Icing (below)

Instructions

Chop raisins very fine. Add spices to dry ingredients in angel food cake mix package. Dredge raisins with 2 tablespoons of dry cake mix; set aside.

Prepare cake according to package directions. Carefully fold in raisins and any of the remaining dredging mix.

Turn into an ungreased 10-inch angel cake pan; bake as directed. When thoroughly baked, turn pan upside down; let cake hang until thoroughly cold before removing from pan. Spread sids and top of cooled cake with Raisin-Butter-Cream Icing.

Raisin Butter-Cream Icing

Ingredients

1/4 cup California seedless raisins
1/4 cup soft butter or margarine
1/2 teaspoon grated lemon peel
1/4 cup cream
3-1/2 cups sifted powdered sugar.

Instructions

Chop raisins very fine. Beat all remaining ingredients together until light and fluffy; mix in raisins well.

Image courtesy of Mar Mar on Flickr.

In my family we always had strawberry shortcake Southern style with sweet baking powder biscuits but I won'tr pass up the kind made with angel food cake if it's offered to me.

This seems like kind of a no-brainer to me, but I've been cooking a long time so I won't assume everybody else knows what I do. Of course you could use any kind of pre-made whipped topping but this way you can tweak the flavorings AND say you made it yourself.

Ingredients

Angel food cake slices
2 pints fresh strawberries
1/2 cup granulated sugar (more or less)
One recipe Chantilly Cream (below)

Instructions

1. Thoroughly wash the strawberries, then hull and slice them in halves. Stir in sugar and refrigerate for at least a half hour to give the sugar time to create a syrup.

2. Make Chantilly Cream by whipping together 2 cups heavy (whipping) cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract with a whisk or electric mixer until soft peaks form. You don't want to over beat this or you'll have sweet vanilla butter. Store in the refrigerator.

*Note* You could try other flavorings such as almond (which would probably take less than a teaspoon).

3. Assemble cake, strawberries and cream in any way you see fit.

4. Devour. Told you it was easy.

Image courtesy of bro0ke on Flickr.