Angel Food Shortcake

ANGEL FOOD SHORTCAKE

Steps:

• Caramelize peaches. Melt butter in a large skillet over medium heat. Add the peaches, brown sugar and lemon juice and sauté until the juices caramelize and the peaches soften, about 5-7 minutes.
• Remove from heat. When cool enough to handle, chop about 1/2 c. to sprinkle over top of cake.
• Make whipped cream. Place the heavy cream, sugar and vanilla in a stand mixer fitted with whisk attachment. Whip just until the cream reaches stiff peaks.
• Assemble! Slice cake in half horizontally. Spread big dollops of whipped cream on top of bottom half to create a nice thick layer. Top with a layer of caramelized peaches. Replace the top half of the cake. Spread more whipped cream on the top. Garnish with chopped peaches and toasted pecans.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

ANGEL FOOD WAFFLE SHORTCAKE

Steps:

• Heat waffle maker. Set oven to 200°F; place cookie sheet in oven.
• In large bowl, make batter as directed on box using angel food cake mix and water.
• When waffle maker is hot, spray with cooking spray. Bake waffles by pouring batter into hot waffle maker according to your manufacturer's directions, using only about half of what you think you need initially to test out how much batter will fit in your waffle maker. Cook waffle until done. Place on warm cookie sheet.
• Spray waffle maker; repeat until all waffles have been baked and transferred to oven.
• In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until fluffy and holds a peak.
• To serve, layer waffles with whipped cream and berries in rainbow order - grapes, blueberries, kiwifruit, pineapple, orange and strawberries. Top with cherry. Slice like a cake!

ANGEL FOOD STRAWBERRY SHORTCAKE

Steps:

• Tear angel food cake into bit size pieces and place in a 9x13 inch pan.
• Combine cream cream cheese and Splenda until light and fluffy.
• Fold in whipped topping.
• Spread the cream cheese mixture over the cake.
• Combine strawberries and glaze until strawberries are evenly coated (you may not need the whole bag of glaze). Spread over cream cheese layer.
• Chill until serving.

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

MINI-PAN ANGEL FOOD CAKE

Steps:

• Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
• Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
• Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
• Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
• Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!