Angel Food Waffle Shortcake Recipes

ANGEL FOOD CAKE WAFFLES

Steps:

• Preheat the waffle iron to a high setting (I use between the 5-6 setting on mine).
• In a large mixing bowl, beat the egg whites until frothy, about 1 minute on medium speed. Add the cream of tartar and salt, then beat on medium speed again until fully incorporated. Beat in 3/4 cup of the superfine sugar, 1 to 2 Tablespoons at a time then turn up the speed to medium-high and beat the egg whites until they reach soft peaks, being careful not to reach stiff peaks. Stir in the vanilla and almond (or lemon) extracts.
• Combine the cake flour and remaining 3/4 cup sugar in a small bowl. Sift over the egg whites in 6 to 8 additions and gently fold in after each addition, careful not to deflate the egg whites.
• Grease the waffle iron with baking spray. Pour measured batter into the waffle iron and bake according to your manufacturer's instructions. Serve with fresh berries and whipped cream.

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!