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Angel Food Cake TipsAngel Food Cake Tips[Baking America]
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Subjects > ... > Recipes > Dessert Recipes
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Looking to start your New Year off fat free but you love desserts? Here's a solution. An angel food cake is simply a light sponge cake made without egg yolks; and claims no other source of fat.
If you are making an Angel Food Cake from scratch, here's some tips to keep in mind.
Do not grease the pan. Do not use a plastic bowl or plastic utensils. Bake cake until top crust is deep golden brown. Do not under bake. Cool cake upside down on a glass bottle. Years ago making this heavenly delight required a deep bowl, a whisk and a very strong arm for whipping the egg whites. Today the electric mixer has simplified the task. However, you may find it almost as economical and definitely quicker and easier to visit your local grocer and buy a ready made angel food cake. Making angel food cake special is all in the filling, topping or in some cases, a frosting. The cake is very light, thus you need to choose a very light, even runny frosting or use no frosting at all. If you like a sweet taste added, here's a quick and easy berry icing: 2 cups powdered sugar, 1/4 cup fresh berries (any kind, crushed), and about 2 to 3 teaspoons lemon juice. Gradually add just enough lemon juice until the icing is thin enough to manipulate onto the cake, without pushing it down.
Puddings adapt well to angel food cake and are quick and easy. Slice cake in three layers; spread your favorite chocolate or lemon pudding between the layers. Refrigerate an hour before serving.
Angel food cake can be torn in pieces and make into delectable desserts. This week's Recipe of the Week is my own creation, which was published in "Taste of Home" magazine. It is a favorite of my family; hope you'll try this completely fat free and pretty Cherry Angel Trifle .
This page written by Garnet
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