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10-01-99 Angel Food Cake Recipes

Terrytx (10:11:40) : Strawberry Roll

vegetable oil
1 (14.5 oz) pkg angel food cake mix
powdered sugar
1 quart strawberries -- sliced
1/4 cup sugar
2 cups whipping cream or large cool whip
whole strawberries

Grease a 17x11-1/2x 1 jelly roll pan with vegetable oil and line with waxed paper. Grease paper, and set aside. Prepare cake as directed. Spread batter in pan. Bake at 375 degrees for 10-12 min. Sift powdered sugar in a 17x11-1/2" rectangle on a linen towel. When cake is done, loosen from sides of pan, turn out onto powdered sugar. Peel off waxed paper. Starting from narrow end, roll up cake and towel together. Cool on wire rack 20 min.; seam side down. Combine strawberries and sugar; set aside. Beat whipping cream until foamy; gradually add 3 tbls powdered sugar, beating till soft peaks form. Drain berries. Unroll cake and remove towel. Spread cake with 1/2 of the whipped cream. Top with berries. Reroll cake. Place on serving platter, seam side down. Spread with remaining whipped cream. Garnish with whole berries and chill.

Amy (04:26:42) : I got this from my mom a few years ago, it's really yummy!

Strawberry Cheesecake Trifle

16 ozs. cream cheese
2 cups powdered sugar
3 tsp vanilla (divided)
1 cup heavy cream
1 angel food cake - cut in cubes
1 cup sour cream
1 tbsp sugar
2 qts. sliced strawberries
3-4 tbsp sugar

1. In a large bowl blend cream cheese and powdered sugar. Add sour cream and 2 tsp vanilla.
2. Whip the cream and add the tablespoon of sugar and 1t. vanilla
3. Fold in whip cream mixture into cream cheese mixture and then the cake cubes.
4. Slice strawberries and add sugar
5. Layer in bowl -strawberries then the cake mixture twice. Garnish with strawberries.

Judy/AZ (03:21:42) : TIRAMISŁ ANGEL CAKE TORTE
Loosely translated, tiramisł means "pick me up," and it has been picked up on practically every menu in America. Since the early eighties, it has been one of the most famous Italian-American desserts, and like spaghetti and meatballs, it is far more prevalent here than in Italy. Purchased angel food cake makes this especially easy.

8 ounces Philadelphia-brand cream cheese, room temperature
2 cups chilled whipping cream
2/3 cup powdered sugar
6 tablespoons Amaretto
3 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder or coffee powder

1 9- to 10-inch angel food cake
3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
1 cup sliced almonds, toasted Chocolate shavings (optional)

Using electric mixer, beat cream cheese in large bowl until smooth. Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tablespoons Amaretto, cocoa and espresso powder. Beat until fluffy and smooth. Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form. Fold whipped cream into cheese mixture for frosting.

Cut cake horizontally into 3 equal layers. Place bottom cake layer on platter. Sprinkle with 4 teaspoons Amaretto. Spread with 1 cup frosting. Sprinkle with half of grated chocolate. Repeat layering with cake, Amaretto, frosting and grated chocolate. Top with third cake layer. Sprinkle with 4 teaspoons Amaretto. Spread remaining frosting over cake. Press almonds onto sides of cake. Top with chocolate shavings, if desired.

Makes 8 to 10 servings.

Judy/AZ (03:25:51) : ANGEL FOOD CAKE WITH STRAWBERRIES AND DEVONSHIRE CREAM

1 1/2 cups sugar
1 cup cake flour
2 cups large egg whites (about 15), room temperature
2 teaspoons cream of tartar
3/4 teaspoon salt
2 teaspoons vanilla extract

Fresh sliced strawberries
Devonshire Cream

Preheat oven to 350° F. Sift 1/2 cup sugar and flour into medium bowl 3 times. Using electric mixer, beat egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beat until very stiff peaks form. Fold in flour mixture in 3 additions; fold in vanilla extract. Transfer batter to ungreased 10-inch-diameter by 4-inch-deep angel food cake pan.

Bake until cake is brown and crusty on top and tester inserted near center comes out clean, about 50 minutes. Turn pan upside down and fit center onto slender bottle neck. Cool cake completely. Cut around pan sides to loosen cake. Turn cake out onto platter. Cut into wedges. Serve with strawberries and Devonshire Cream.

DEVONSHIRE CREAM

1/2 cup cold water
1 teaspoon unflavored gelatin

1 cup chilled sour cream
1 cup chilled whipping cream
1/4 cup sugar
2 teaspoons vanilla extract

Place water in small saucepan. Sprinkle gelatin over water. Let stand until gelatin softens, about 10 minutes. Stir mixture over low heat until gelatin dissolves. Let stand just until cool but not set, about 10 minutes.

Place sour cream in medium bowl. Stir in gelatin mixture. Beat cream, sugar and vanilla in medium bowl until soft peaks form; fold into sour cream mixture in 2 additions. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)

Makes about 3 cups.

Judy/AZ (03:25:51) : VANILLA ANGEL FOOD CAKE WITH MANGO-GINGER SAUCE
Mango sauce enhanced with crystallized ginger complements this delicious low-fat cake.

1 1/2 cups sugar
1 cup sifted cake flour
1/2 teaspoon salt
1 1/2 cups egg whites (about 11 large)
2 teaspoons warm water
1 teaspoon cream of tartar
2 teaspoons vanilla extract

Powdered sugar
Thinly sliced crystallized ginger (optional)
Mango-Ginger Sauce

Preheat oven to 350°F. Sift 1/2 cup sugar, flour and salt into medium bowl 5 times. Using electric mixer, beat egg whites in large (at least 4-quart) bowl until foamy. Add 2 teaspoons warm water and cream of tartar and beat until soft peaks form. Gradually add remaining 1 cup sugar and vanilla and beat until stiff but not dry. Sift sugar-flour mixture over whites 1/4 cup at a time and gently fold in.

Transfer batter to ungreased 12-cup angel food cake pan with removable bottom (do not use nonstick pan).

Bake until cake is light golden, top springs back when touched lightly and cake begins to pull away from sides of pan, about 45 minutes. Remove cake from oven. Turn cake pan upside down; place center tube of pan over narrow bottle neck or funnel. Cool cake completely.

Using knife, cut around sides and center tube of pan to loosen cake. Push up cake. Cut cake from bottom of pan. Transfer to platter. (Can be made 1 day ahead. Wrap tightly with plastic and store at room temperature.) Dust cake with powdered sugar. Garnish with crystallized ginger, if desired. Serve with Mango-Ginger Sauce.

Makes 8-10 servings.

MANGO-GINGER SAUCE
Low in calories and rich in flavor, this sauce is also excellent over vanilla frozen yogurt.

2 3/4 cups finely chopped peeled pitted mangoes (about 2 mangoes)
2 tablespoons sugar
1/4 cup chopped crystallized ginger
2 teaspoons fresh lime juice

Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Makes 2 cups.