Pink Angel Food

PINK ANGEL FOOD STRAWBERRY SHORTCAKE TRIFLE

Steps:

• There really isn't a "recipe" for this trifle, just simple make the angel food cake according to the package instructions, tinting the batter pink before baking. Cut it into bite sized pieces when cool and layer with either cool whip or whipped cream and strawberries in a trifle pan.

PRETTY-IN-PINK ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together flour and 3/4 cup superfine sugar 4 times.
• In the bowl of a standing mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.
• Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
• Transfer batter to an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.
• Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
• Meanwhile, combine the berries, lemon juice, and remaining 1/4 cup superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners' sugar, and remaining 1 teaspoon vanilla.
• Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.

PINK ANGEL FOOD CAKE

Steps:

• Prepare cake batter and bake in 10-inch tube pan as directed on package, dissolving the drink mix in measure of water listed on cake mix package before beating with the dry cake mix.
• Cool 5 min. on wire rack. Invert pan; cool cake completely. Loosen cake from sides of pan with knife. Gently remove cake from pan.
• Slice cake. Serve topped with COOL WHIP and berries.