French Toasted Angel Food Cake

MADISON'S ANGEL FOOD CAKE FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cake mix and water together in a bowl until moist; pour into a 10-inch tube pan.
• Bake in the preheated oven until top is golden brown, cracked, and looks dry, 38 to 48 minutes. Set aside 8 hours to overnight.
• Whisk eggs, milk, brown sugar, cinnamon, vanilla, and salt together in a bowl.
• Cut cake into 12 slices. Dip each slice in the egg mixture to coat.
• Melt enough of the butter in a large skillet over medium heat to coat the cooking surface. Cook the cake slices in batches the skillet until golden brown, 2 to 3 minutes per side.

TOASTED ANGEL FOOD CAKE

Steps:

• Spread cream cheese on one slice of cake; spread preserves on second slice. Place slices together, sandwich-style. Spread butter on outsides of cake., In a large skillet or griddle, toast sandwiches until cake is lightly browned on both sides and cream cheese is melted. Dust with confectioners' sugar. Serve immediately., ,

FRENCH-TOASTED ANGEL FOOD CAKE

Steps:

• 1. Slice the angel food cake into 10 to 12, 1-inch thick wedges .
• 2. In a shallow dish combine eggs, milk, sugar & vanilla. Soak wedges in egg mixture for 1 minute per side.
• 3. In a nonstick skillet or on a nonstick griddle melt butter over medium heat. Cook 4 wedges at a time for 1 to 2 minutes on each side or until golden brown.
• 4. To serve, stand slices in cake formation. Top with whipped cream. Drizzle with maple syrup and top with strawberries. Serve immediately.

RASPBERRY FOOL WITH TOASTED ANGEL FOOD CAKE

Steps:

• Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
• Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
• Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
• Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

LEMON BLUEBERRY SAUCE RECIPE

Steps:

• In a medium saucepan, add blueberries, zest, juice, sugar, cornstarch, and salt. Stir to combine.
• Cook over medium heat until the mixture starts to bubble and thicken (about 12 minutes for frozen blueberries, about 6-7 minutes for fresh). Stir occasionally.
• Remove from heat and stir in the vanilla. Serve.
• Store covered in the refrigerator for up to 1 week.

FRENCH TOAST ANGEL FOOD CAKE

Steps:

• Slice the angel food cake into 10 to 12, 1-inch thick wedges.
• In a shallow dish combine eggs, milk, sugar; and vanilla.
• Soak wedges in egg mixture for 1 minute per side.
• In a nontick skillet or on a nonstick griddle melt butter over medium heat.
• Cook 4 wedges at a time for 1 to 2 minutes on each side or until golden brown.
• To serve, stand slices in cake formation.
• Top with whipped cream or creme fraiche.
• Drizzle with maple syrup and top with strawberries.
• Serve immediately.