STRAWBERRY ANGEL FOOD CAKE 1 pkg. Cream cheese 1 (14 oz.) can sweetened condensed milk 1/3 c. Lemon juice 1/4 tsp. Almond abstract 2 c. Strawberries, sliced 1 Sm. Container of Cool Whip 1 angel food cake
Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill tunnelled cake with mixture and replace lid on cake. Extra mixture can be placed in centre hole.
ANGEL FOOD CAKE ICING 1/3 c. Cornstarch 1/3 c. Sugar 2 c. Milk 1 egg yolk 1 or 2 tsp. Vanilla 1/2 lb. Butter 1 c. Powdered sugar
Mix the cornstarch and sugar. Add milk and egg yolk. Cook until thick, stirring constantly. Add vanilla. Cool until COLD. Cream the butter and powdered sugar. Add cold custard. Beat 20 minutes.
GOLDEN ANGEL FOOD 5 eggs 1/2 c. Cold water 1 1/2 c. Sugar 1/4 tsp. Salt 1/2 tsp. Baking powder 1 1/2 c. Cake flour 1 tsp. Vanilla 3/4 tsp. Cream of tartar
Beat egg whites until bubbly. Add cream of tartar and beat until stiff. Set aside while you beat the egg yolks with cold water until fluffy. Add sugar and continue beating until mixture is very light and creamy. The longer you beat, the better and bigger the cake!! Sift together the dry ingredients and fold carefully into egg yolks. Fold in vanilla. Fold whites into yolk mixture. Bake in angel food pan at 350 degrees for one hour.
PECAN FILLED ANGEL CAKE 1 (10 inch) angel food cake 1 qt. Butter pecan ice cream, softened 1 c. Heavy cream 1/4 c. Sugar 1/3 c. Toasted pecans, chopped
Place cake on board or heavy foil. With electric knife, slice a layer of cake about 1 inch from top; set aside. Make a hollow in cake by cutting down into it 1 inch from the outer edge and 1 inch from the middle hole, leaving a substantial 1-inch base on bottom of cake. Remove excess cake to form a cavity. Spoon ice cream into cavity in cake; replace top of cake and press down against ice cream. Wrap cake in foil and freeze until firm but not hard (about 2 hours). Whip cream until soft peaks form. Add sugar, whipping until stiff. Frost top and sides of cake with sweetened whipped cream. Garnish with pecans. Freeze for at least 1/2 hour longer. Cut into wedges with electric knife.
CHOCOLATE - FILLED ANGEL TORTE Every good cook occasionally needs to prepare a quick and easy dessert that looks spectacular. If you have a ready baked angel food cake on hand in the freezer, you can put this dessert together in minutes. For 1 (10 inch) torte you will need: 1 (3 to 4 oz.) pkg. Chocolate pudding mix 1 c. Milk 1/2 c. Sour cream 1 tbsp. Dark rum or coconut flavoured rum 1 (10 inch angel food cake pre-baked, homemade or purchased 1 1/2 c. Whipping cream 2 tbsp. Powdered sugar Chocolate curls or shaved chocolate for garnish
TIPS: To make chocolate curls, have semi-sweet chocolate in 1 ounce block at room temperature. Using a potato peeler, shave the chocolate into curls. To make larger curls, place chocolate into microwave oven on "defrost: for 20 seconds. Shave immediately. Combine pudding mix with the milk. Heat to boiling, stirring and cook until the mixture boils and is thickened. Cool slightly. Stir in the sour cream and rum. Split angel food cake into 3 layers. Spread chocolate mixture between the layers, stacking layers back on top of each other again. Whip the cream and add the powdered sugar to sweeten slightly. Spread over top and sides of the cake. Decorate top with chocolate curls or shaved chocolate. Serve immediately, or cover with a dome and refrigerate up to 3 hours before serving.
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