TOASTED ANGEL FOOD CAKE WITH STRAWBERRIES
Toasted angel food cake with laughing strawberries and lemon cream cheese frosting is light, fluffy, fun, and so yummy!
Provided by Culinary Envy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1 3/4 cups sugar in a food processor and blend until superfine, about 2 minutes.
- Sift half the fine sugar, cake flour, and salt together in a bowl.
- Whisk egg whites, water, cream of tartar, and lemon extract together in a large bowl for 2 minutes. Beat in remaining fine sugar using an electric mixer until medium peaks form. Sprinkle some of the flour mixture on top; stir in gently. Repeat with the rest of the flour mixture. Spoon batter carefully into an ungreased fluted tube pan.
- Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a cooling rack and let cool completely, at least 25 minutes.
- Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer on medium speed until light and creamy. Add lemon juice; beat until just blended. Gradually mix in all but 2 tablespoons confectioners' sugar on low speed until frosting is just blended. Stir in lemon zest.
- Mix 3/4 cup strawberries, blueberries, blackberries, and raspberries thoroughly in a bowl with 2 tablespoons white sugar.
- Cut a curved, smile-shaped line near the bottom of each whole strawberry; carefully cut another, flatter curve above. Connect the two curves and carve out space between to create the smile. Leave room above the smile and below the leaves for eyeballs.
- Place reserved 2 tablespoons confectioners' sugar in a small bowl. Dust hands with sugar and roll a tiny amount of stiff decorator icing between your fingers into a small ball. Place it on the strawberry, above the smile. Make another ball and stick it next to the first one. Stick 1 black sugar pearl onto each frosting ball to create eyes. Repeat with remaining whole strawberries.
- Remove cake carefully from the pan, scraping edges from side if needed. Slice into 6 slices about 2 inches thick. Spread 2 tablespoons butter equally on the outside of the slices.
- Heat a large skillet over medium heat. Add a cake slice; toast until lightly browned, about 1 minute per side. Place toasted cake on a plate. Spoon some frosting on top and let it drip down. Spoon sugared berries around the cake and place a smiling strawberry on top. Repeat with remaining cake slices, frosting, and berries.
Nutrition Facts : Calories 501.9 calories, Carbohydrate 84.9 g, Cholesterol 46.1 mg, Fat 16 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 9.8 g, Sodium 233.7 mg, Sugar 71 g
TOASTED ANGEL FOOD CAKE
"A scrumptious dessert just for one is even more satisfying if it's quick and easy like this fun treat," says Tammy Clark from Duvall, Washington. "I love the crusty chewy cake and warm raspberry filling."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 servings.
Number Of Ingredients 5
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., ,
Nutrition Facts :
TOASTED ANGEL FOOD CAKE WITH GRILLED PEACHES
Steps:
- Move oven rack to lowest position. Preheat oven to 350 degrees F. Pour cake mix into clean, large mixing bowl.
- Add water. Prepare and bake according to package directions in ungreased 10-inch tube pan. Cool completely.
- Preheat outdoor grill to medium heat, or follow alternative indoor instructions below. Clean and lightly oil grate. Sprinkle cut side of fruit with cinnamon-sugar. When ready to serve, place fruit, cut side down, on grill. Use grill pan or aluminum foil to collect syrup run-off from peaches. Cook about 2 to 3 minutes or until warm and nicely charred with grill marks. Set aside and keep warm.
- Place slices of angel food cake on clean grill using a metal spatula. Watch carefully and cook about 45 to 60 seconds on EACH side or until golden brown grill marks appear.
- Slice peaches and serve over warm, toasted angel food cake.
- Garnish: Drizzle syrup run-off from grilled peaches over angel food cake and peaches.
FRENCH-TOASTED ANGEL FOOD CAKE
French-Toasted Angel Food Cake From Better Homes and Gardens Angel food cake is made into light and sweet French toast in this breakfast recipe. Also try it for dessert! *Looked so good I had to post-it... Nutrition information: Per serving: Calories 275, Total Fat 12 g, Saturated Fat 6 g, Monounsaturated Fat 4 g,...
Provided by penny jordan
Categories Other Breakfast
Time 10m
Number Of Ingredients 9
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
Provided by Alison Roman
Yield Makes 6 servings
Number Of Ingredients 6
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.
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