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Angel Food Cake ...The Food of Angels
Sometimes called Angel Cake, this light, delicate dessert has quite a
varied historical background. Some historians believe that the cake originated
in southeastern Pennsylvania in the early 1800's. Another belief is that
the first angel food cake was baked by African-Americans from the South
because making the cake required a strong beating arm and lots of energy
to whip the air into the whites.
Most grocery stores carry prepackaged angel food cakes. But for about the same price, you can buy an angel food cake mix and make it yourself. All you add is water. Just follow the package directions exactly. With the mix, you get more cake for your money and it tastes better. Years ago I always made angel food cakes from scratch. If you would like the scratch recipe, just let me know and I will email it to you.
Angel Food Cake tips ... If using an angel food cake pan, after taking the cake out of the oven, place it immediately upside down on top of a glass bottle and let it hang there until cold.
When removing the cake from the pan, carefully run a knife around the edge so the cake comes out of the pan easier.
Use a serrated knife and gentle sawing motion to easily cut the cake.
Just remember... when working with angel food cakes, everything you do needs to be done carefully and gently. They're worth the extra attention in flavor and goodness.
The recipes this month are a variety of ways you can make delicious angel food cake.
ANGEL BERRY JAM CAKE
Prepare and bake the angel food cake as instructed on the box. Cool completely. Remove from pan.
Carefully cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; spread with layers of 1/3 cup fruit spread and 1 cup whipped topping. Cover with middle cake layer. Gently press down. Repeat layers of fruit spread and whipped topping. Replace top layer. Frost top and sides of cake with remaining whipped topping.
Refrigerate at least 2 hours or until ready to serve. Top with strawberries just before serving, if desired. Store leftover cake in refrigerator.
Yield: about 10-12 servings
Cook's Note*: Raspberry fruit spread or jam may be substituted for the
strawberry fruit spread.
SNOW TUNNEL CAKE
Prepare and bake the angel food cake as instructed on the box. Cool completely.
Remove from pan.
Slice a 1-inch layer off the top. Gently hollow out a trench about 1-1/2
inches wide and 2 inches deep.
Tear the removed cake into small pieces and set aside.
In a bowl, combine milk and pudding mix; whisk by hand for about 2 minutes
until thickened. Fold cake pieces and 1-3/4 cups of whipped topping into
pudding. Fill trench with pudding mixture. Carefully replace top of cake.
Spread remaining whipped topping over top and sides of cake. Refrigerate at least two hours or until ready to serve. If desired, decorate with chocolate shavings. Store leftover cake in refrigerator.
Yield: about 10-12 servings
ANGEL FOOD CAKE ROLL
Line a 17X11X3/4-inch baking pan with waxed paper. Prepare the angel food cake as instructed on the box. Pour batter into prepared pan. Bake at 350 degrees for 15-20 minutes or until cake springs back when lightly touched. Set on wire rack and cool for 5 minutes.
Turn cake onto a kitchen towel dusted with confectioner's sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a long side. Cool completely on wire rack.
In a bowl, whisk the yogurt, pudding mix and food coloring, if desired. Fold in whipped topping. Unroll cake; spread filling evenly over cake to within 1/2-inch of edges. Roll Up. Wrap in aluminum foil and freeze. Remove from freezer 30 minutes before slicing.
Yield: about 10-12 servings
Cook's Note**: Other flavors of yogurt may be used, if desired.
ANGEL LUSH
Prepare and bake the angel food cake as instructed on the box. Cool completely. Remove from pan.
Mix pineapple and dry pudding in bowl; gently stir in 1 cup of whipped topping.
Carefully cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times ending with the remainder of your pudding mixture on top of the cake. Frost sides with remaining whipped topping.
Refrigerate at least two hours. If desired, top with berries just before serving. Store leftover cake in refrigerator.
Yield: about 10-12 servings
The guardian angels of life fly so high that they
are beyond our sight,
but they are always looking down upon us.
For more great recipes, visit our past issues then click on Culinary Corner.
Please direct any questions or comments you may have regarding Culinary Corner to: bethoover@aol.com.
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