Angel Cake Creme De Cacao
1 Angel Food Cake — home or store made
1/3 Cup Creme De Cacao
1 Cup Heavy Cream
2 Tablespoons Cocoa
2 Tablespoons Confectioner’s Sugar
2 Tablespoons Toasted Almonds — sliced
Mocha Sauce — see Recipe
Put cake, bottom up, on serving plate.
With a cake tester or fork poke holes in bottom and slowly spoon on
liqueur, letting it seep into cake.
Whip cream, cocoa and sugar until soft peaks form; use to frost cake.
Sprinkle with almonds.
Chill 1 to 2 hours.
Just before serving, drizzle sauce over frosting; pass remainder to serve
with cake.
Angel Food Cake Deluxe
1 cup cake flour
1 1/2 cups powdered sugar
1 1/2 cups egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
Heat oven to 375ş. Mix flour and powdered sugar. Beat egg whites and cream
of tartar in large bowl on medium speed until foamy. Beat in granulated
sugar on high speed, 2 tablespoons at a time, adding vanilla, almond
extract and salt with the last addition of sugar; continue beating until
meringue holds stiff peaks. Do not underbeat.
Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in
gently just until mixture disappears. Spread in ungreased tube pan, 10 × 4
inches. Gently cut through batter with spatula.
Bake 30 to 35 minutes or until cracks feel dry and top springs back when
touched lightly. Immediately invert pan onto heatproof funnel; let hang
until cake is completely cool.
Yield:
“1 Cake”
Per serving: 130 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 71mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
NOTES : Angel food cake is thought to have originated in St. Louis,
Missouri, in the mid-nineteenth century. Some people believe that
the recipe was brought by slaves from the South up the Mississippi
River to St. Louis. Others believe that angel food cake can be
traced to the Pennsylvania Dutch.
ANGEL FOOD
1 1/2 c. egg whites, at room
temperature
1 1/2 tsp. cream of tartar
1/4 tsp. salt (if you prefer)
1 1/2 tsp. vanilla
1 tsp. almond extract
1 c. cake flour, sifted together with
1 1/2 c. sugar
Beat egg whites, cream of tartar, salt, vanilla, and almond extract for 6 minutes or until it forms stiff peaks. Then fold in sifted sugar and flour (approximately 3/4 cup each time). Put in ungreased tube pan and bake approximately 40 to 50 minutes on the bottom rack of oven at 350 degrees. Take out of oven and invert pan for cooling.
CHOCOLATE - FILLED ANGEL TORTE
Every good cook occasionally needs to prepare a quick and easy dessert that looks spectacular. If you have a ready baked angel food cake on hand in the freezer, you can put this dessert together in minutes. For 1 (10 inch) torte you will need:
1 (3 to 4 oz.) pkg. chocolate pudding mix
1 c. milk
1/2 c. sour cream
1 tbsp. dark rum or coconut flavored
rum
1 (10 inch angel food cake pre-baked,
homemade or purchased
1 1/2 c. whipping cream
2 tbsp. powdered sugar
Chocolate curls or shaved chocolate
for garnish
TIPS: To make chocolate curls, have semi-sweet chocolate in 1 ounce block at room temperature. Using a potato peeler, shave the chocolate into curls. To make larger curls, place chocolate into microwave oven on “defrost: for 20 seconds. Shave immediately. Combine pudding mix with the milk. Heat to boiling, stirring and cook until the mixture boils and is thickened. Cool slightly. Stir in the sour cream and rum. Split angel food cake into 3 layers. Spread chocolate mixture between the layers, stacking layers back on top of each other again. Whip the cream and add the powdered sugar to sweeten slightly. Spread over top and sides of the cake. Decorate top with chocolate curls or shaved chocolate. Serve immediately, or cover with a dome and refrigerate up to 3 hours before serving.
Angel Cake with Peaches
2 1/2 pounds fresh, ripe peaches, pitted and cut into 1/4-inch-thick slices
2 cups sugar
1/4 cup peach liqueur
1/4 cup dark rum
10 large egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 cup bleached all-purpose flour, sifted
1/8 teaspoon ground cinnamon
2 cups Sweetened Whipped Cream recipe*
12 fresh mint sprigs
Preheat the oven to 375 degrees F.
• In a large bowl, combine the peach slices with 1 cup of the sugar, the peach liqueur, and the rum.
• Stir to mix.
• Cover and refrigerate for at least 1 hour.
• This can be done a day ahead.
• Using an electric mixer fitted with a wire whip beat the egg whites on medium speed with the cream of tartar and the salt until soft peaks form, about 2 minutes.
• Add the remaining cup sugar and the vanilla and beat until stiff peaks form, about 1 minute.
• Add the flour and the cinnamon and beat for 2 minutes, scraping down the sides of the bowl as needed.
• Pour the batter into an ungreased angel food cake pan.
• Bake until golden brown and springy when touched, 30 to 35 minutes.
• The top of the cake may crack a little.
• Remove the pan from the oven and turn it upside down over the neck of a bottle.
• Let cool completely.
• Remove the cake from the pan and slice into 12 equal pieces.
• To serve, place the slices of cake on dessert plates, spoon some of the peaches over, and garnish with whipped cream and a sprig of mint.
Yield: Serves 12
*Whipped Cream recipe:
2 cups heavy cream
1/2 teaspoon pure vanilla extract
2 teaspoons sugar
• Combine the cream, vanilla, and sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form.
Yield: about 3 cups
Angel Food Cake
Make custard with the unused yolks!
1 ¼ cups granulated sugar
1 cup plus 1 tbs. cake flour
¼ tsp. salt
12 large egg whites, room temperature
1 tsp. cream of tartar
1 tsp. vanilla
2 tbs. butter for greasing the pan and 1 tbs. flour to dust it.
Preheat oven to 350 degrees F.
Grease and flour a 10 inch tube pan.
Sift the flour and salt and sugar together 3 times.
• Beat the egg whites in a large bowl with an electric mixer at a medium high speed until they foam.
• Add the cream of tartar and beat until the eggs form stiff peaks.
• Mix.
• Add the vanilla.
• Mix.
• Add the salt, sugar and flour and fold it in.
• Spoon the batter into the tube pan and rap it sharply to remove any air pockets.
• Bake for 1 ¼ hours.
• When a knife comes out clean inserted in to the cake it is done.
• Invert the cake onto a surface but do not take it out of the pan yet.
• Cool the cake for 2 hours before you turn it out.
• You can cover the cake with a glaze – either a chocolate or plain or citrus – or simply dust it with flour.
• An easy glaze is simply mix 1 cup powdered sugar with two teaspoons flavoring such as vanilla, lemon or orange juice together with a fork until smooth.
Yield: Serves 10
PECAN FILLED ANGEL CAKE
1 (10 inch) angel food cake
1 qt. butter pecan ice cream, softened
1 c. heavy cream
1/4 c. sugar
1/3 c. toasted pecans, chopped
Place cake on board or heavy foil. With electric knife, slice a layer of cake about 1 inch from top; set aside. Make a hollow in cake by cutting down into it 1 inch from the outer edge and 1 inch from the middle hole, leaving a substantial 1-inch base on bottom of cake. Remove excess cake to form a cavity. Spoon ice cream into cavity in cake; replace top of cake and press down against ice cream. Wrap cake in foil and freeze until firm but not hard (about 2 hours). Whip cream until soft peaks form. Add sugar, whipping until stiff. Frost top and sides of cake with sweetened whipped cream. Garnish with pecans. Freeze for at least 1/2 hour longer. Cut into wedges with electric knife.
ORANGE SLICE FRUIT CAKE
3 1/2 c. flour
1/2 tsp. salt
1 lb. candy orange slices, chopped
1 lb. pitted dates, chopped
2 c. walnuts or pecans, chopped
1 (3 1/4 oz.) can or 1 c. coconut
(flaked)
1 c. butter
2 c. sugar
4 eggs
1 tsp. soda
1/2 c. buttermilk
Mix together flour and salt. Combine candy orange slices, pitted dates, walnuts or pecans and coconut. Add 1/2 of the flour mixture and mix well. Cream 1 cup butter and 2 cups of sugar. Add 4 eggs, one at a time. Combine 1 teaspoon soda and 1/2 cup of buttermilk. Add milk and flour mixture alternately and blend after each addition. Add candy mixture and mix well. Bake at 300 degrees for one hour and 45 minutes in a large angel food cake pan that has been well greased. It may take longer to bake. Test with a toothpick. As soon as cake is removed from oven, pour the following mixture over the top. Combine 1 cup orange juice and 2 cups powdered sugar. Cool. Store in refrigerator overnight before removing from pan. This is a large cake. It is not difficult to make. Once you have the orange slices cut up you have it under control!
PINEAPPLE ICING
1 (20 oz.) drained, crushed pineapple
1 (3 oz.) pkg. vanilla pudding
1 (8 oz.) Cool Whip
Mix pineapple and dry pudding well. Add Cool Whip. Mix well, but do not use mixer. Very good on angel food cake.
STRAWBERRY ANGEL FOOD CAKE
1 pkg. cream cheese
1 (14 oz.) can sweetened condensed
milk
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries, sliced
1 sm. container of Cool Whip
1 angel food cake
Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill tunneled cake with mixture and replace lid on cake. Extra mixture can be placed in center hole.
Coffee Angel Food Cake
Serving Size: 12
Preparation Time: 0:20
1 tablespoon instant coffee granules
1 tablespoon water
14 1/2 ounces angel food cake mix (1 box)
1 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons instant coffee granules
1 tablespoon water
6 tablespoons stick margarine softened
1 pound powdered sugar (1 box)
3 tablespoons skim milk
Combine 1 tablespoon coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.
Prepare angel food cake batter according to package directions.
Fold in coffee mixture and extracts. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break large air pockets by cutting through batter with a knife.
Bake at 375 degrees for 30 minutes or until cake springs back when lightly touched. Invert pan, and let cool for 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto a serving plate; set aside.
Combine 2 tablespoons coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.
Cream margarine at high speed of a mixer. Add coffee mixture; beat well. Gradually add powdered sugar, beating at medium speed until well-blended. Add milk; beat well. Yield: 12 servings (serving size: 1 slice).
Notes: Spread frosting over top and sides of cake. Store loosely covered in refrigerator.
Per serving: 334 Calories; 6g Fat (16% calories from fat); 3g Protein; 68g Carbohydrate; 0mg Cholesterol; 325mg Sodium
Backpacking Simple Food Ideas
Here are some very simple ideas for dehydrated and light-weight foods.
1) Any packaged dinner mix from the grocery and packed in ziploc baggies ie, Macaroni & Cheese, Rice-a-Roni, Broccoli and Cheese, etc There are tons of these things available today. If they call for milk, then the boys can carry powdered milk in baggies. Margarine will travel well, and since they will be working hard, the extra fat might be desirable.
2) Instant oatmeal and instant grits and bagels are great for breakfast. Again, powdered milk can be used with these. Get some of the new Fantastic Foods hot cereal mixes–they are warm and filling.
3) Dehydrated vegetables and full meals can be found in camping stores. Add dried peas to a box of mac & cheese, for instance
4) Try Ramen noodle soups, or any of those “soup in a cup”s (that can be packaged in baggies so they take up less room).
5) Dehydrated bean flakes that mix up almost instantly with water are available in HFS. Mix these with some cooked minute rice and put in a tortilla. Yum! Flavor them with onion, garlic, cumin powders.
6) Cheese backpacks well. Again, the fat may not be so bad if they are hiking all day. And if it’s cold, then the fat is almost necessary to help them stay warm. (You need a lot more calories when it’s cold.) Add a hunk to any soup, pasta, rice, or dehydrated veggies you’re cooking.
7) Pasta, pasta, pasta. Top it with sauces made from the dry package mixes. A lot of these are tasty. High in sodium and preservatives sometimes, but for a couple of meals they won’t hurt you.
Instant mashed potatoes that can be mixed with the powdered milk or water only. Make up an instant gravy to go top.
9) Dried fruit can be cooked in some water and put on top of a piece of angel food cake for dessert. (Hey, the cake might get crushed a little,
but it is lightweight!) Add some cinnamon and Tang (in lieu of orange juice)and you approximate a Cooking Light recipe.
10) The dry veggie burger mixes would make a great meal. Most of them make up with water only and many are quite tasty.
11) Bulgar and couscous cook up in only a few minutes with boiling
water.
A Quick Way To Decorate Cake
1 pk Marshmallows
Vanilla to taste
Green food coloring
1 pk Red hots
Box of cornflakes (4 1/2 c)
White angel food cake
Melt marshmallows, add food coloring and vanilla. Add the cornflakes, stir until well coated. Spread this onto a cookie sheet, shaping into holly leaves. Place a red hot in middle. Let dry about 5 hours. Then top a white frosted angel cake with the holly leaves. Makes a very pretty cake.