I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, May 15, 2012

Angel Food Cake & Toppings

I love that this is relatively low calorie for a cake.   It's light, moist and yummy.  Really good with chocolate drizzled over it, orange glaze drizzled over it or to be used as a strawberry shortcake.  Do not use a non stick pan for this cake.

(serves 8)

*12 egg whites (or 1 1/2 cups), room temperature
*1 1/2 cups powdered sugar
*1 cup all-purpose flour
*1 1/2 teaspoons cream of tartar
*2 teaspoons vanilla extract
*1/2 teaspoon almond extract
*1/4 teaspoon salt
*1 cup sugar

~Preheat oven to 350 degrees.
~Sift powdered sugar and flour together, four times, set aside.
~In a large mixing bowl, pour room temperature egg whites, cream of tarter, vanilla extract, almond extract & salt.
~Beat at high speed (if you have a kitchen-aid use the flat beater at speed 8) for a couple minutes.
~Gradually add sugar, beating until the sugar dissolves and stiff peaks are formed.
~Fold in flour mixture, 1/4 cup at a time (if using a kitchen-aid just turn it down to speed 1).
~Very gently spoon into an uncreased tube pan (do not use a non-stick pan).
~Using a knife cut though the batter, this removes any air pockets.
~Bake for 40-45 minutes or into cake is done.
~Remove pan from oven and immediately invert pan.
~Cool completely before removing cake from tube pan.

~Chocolate Glaze~
*3/4 cup semisweet chocolate chips (or milk chocolate or mint)
*3 tablespoons butter
*1 tablespoon light corn syrup
*1/4 teaspoon pure vanilla extract

~In a double boiler, combine chocolate chips, butter & corn syrup.
~Stir until the chocolate is melted.
~Add Vanilla.
~Spread warm glaze over cooled cake.

~Raspberry Cream~
*1 (12 ounce) container cool whip, thawed.
*1 (6 ounce) container raspberry yogurt.
*1/3 cup powdered sugar.
*1 cup fresh raspberries (optional)

~Slice cooled cake in half, horizontally.
~Mix all the ingredients together, except raspberries.
~Spread about 1 to 1 1/2 cups of mixture over top of cut cake.
~Put the other half of the cake over frosted cake.
~Frost sides & top with remaining frosting.
~Decorate with raspberries.

Orange Glaze Recipe
*1 cup powdered sugar
*1/2 teaspoon grated orange zest
*1 tablespoon freshly squeezed orange juice

~Whisk all ingredients together until smooth.
~Pour over cooled cake.

Strawberry Shortcake
*3 pints strawberries, hulled & sliced
*1/3 cup granulated sugar
*1/4 cup water

~Mix all ingredients and refrigerate (covered) for at least 2 hours.
~Pour over sliced cake.

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