Angel Food Cake With Mountain Dew Glaze Recipes

ANGEL FOOD CAKE WITH MOUNTAIN DEW GLAZE

Steps:

• 1. Preheat the oven to 375 degrees F. Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or anything could cause the cake not to rise. Sift together the flour, and 3/4 cup of the sugar, set aside.
• 2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks.
• 3. When the egg white mixture has reached its maximum volume, FOLD, DON'T MIX in the sifted ingredients gradually, one third at a time. DO NOT OVER MIX . Put the batter into the tube pan.
• 4. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
• 5. While the Cake cools, Mix together 3/4c Powdered Sugar, with enough Mountain Dew to form a glaze that will fall like a Ribbon when mixed together
• 6. Pour Glaze over the cake, And Enjoy immediately :)

MOUNTAIN DEW CAKE

Steps:

• 1. Lightly grease and flour bundt pan. Preheat oven at 325 In large bowl combine cake mix and pudding. Add mountain dew,oil,and eggs. Beat at medium until smooth.
• 2. Pour batter into prepared pan, and bake for 45-50 minutes. Let cool in pan for 10 minutes. Remove from pan and glaze.
• 3. For icing...melt butter, remove from heat and add 1/4 c. mountain dew, and enough powder sugar to make a thin icing.

MOD'S MOUNTAIN DEW CAKE (RCDC)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13 inch pan or a tube pan.
• In a large bowl, combine cake mix, pudding mix, oil, eggs and Dew. Mix until all ingredients are moistened.
• Pour into prepared 9x13 inch pan and bake for 30 too 35 minutes. Or in a tube pan for 45 minutes.
• Cool completely.
• Mix together glaze ingredients in a saucepan and bring to a boil on the stove.
• Continue boiling for two minutes.
• Pour glaze onto cake while glaze is still hot.
• Let cool before flipping onto platter.

ANGEL FOOD CAKE WITH LEMON GLAZE

Steps:

• 1. Place egg whites in a large mixing bowl, and let stand 30 minutes to reach room temperature.
• 2. Sift 1/2 cup sugar with the 1 cup flour twice; set aside.
• 3. Place oven rack in lowest position. Preheat oven to 350°F.
• 4. Add cream of tartar, both extracts and salt to egg whites. Beat on medium speed until soft peaks form, about 5 minutes. Gradually add remaining sugar, about 2 tablespoons at a time, beating on High speed, until stiff peaks form, about 4 to 6 more minutes. Fold in the sugar-flour mixture, about 1/2 cup at a time.
• 5. Carefully spoon the batter into an ungreased 10-inch tube pan. Use a butter knife and slice through the batter in several spots, to remove air pockets.
• 6. Bake on lower rack for 35 to 40 minutes or until the top is lightly browned and the entire top appears dry. Remove pan from oven, immediately invert to retain volume and to keep cake from sinking into itself. Allow cake to cool in pan for about 1 hour.
• 7. Run a sharp knife around the edge of the pan and around the center tube of pan. Transfer cake from pan to a serving platter.
• 8. LEMON GLAZE: Stir together the confectioners' sugar, lemon juice and lemon zest. Use a spoon to drizzle the glaze in a random pattern over the top of the cake, allowing it to drip down the sides.

LIME ANGEL FOOD CAKE WITH LIME GLAZE AND PISTACHIOS

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.
• Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.
• Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.
• For lime syrup and lime glaze:
• Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.
• Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
• Transfer cake to platter; cut into wedges and serve.

MOUNTAIN DEW CAKE

Steps:

• Preheat oven to 325° Spray a 12 to 15 cup fluted pan with nonstick baking spray with flour.
• In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
• Pour batter into prepared pan, and bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean.
• Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

CLASSIC ANGEL FOOD CAKE WITH LIME GLAZE

Steps:

• Preheat the oven to 350 degrees.
• With a fine sieve, sift together flour and 3/4 cup of the sugar four times.
• In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
• Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
• Pour batter into 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 for 35 to 40 minutes, until golden brown and springy to touch.
• Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.
• Just before serving, poke the top of the angel food cake all over with a skewer. Pour glaze over cake and garnish with lime zest.

MOUNTAIN DEW CAKE

Steps:

• Mix all ingredients together.
• Pour into a greased and floured bundt pan and bake at 350 degrees for 35 to 40 minutes.
• Cool in pan for about 10 minutes, then remove.
• Sprinkle with powdered sugar before serving.