ANGEL FOOD CAKE RECIPE
This is the best angel food cake recipe. (Well, that's what I've been told!) Light and airy, the first thing that comes to mind for me is strawberries!I usually cut up strawberries before I make the cake and pour sugar over them; let sit so they make their own juice. When the cake is cooled, top with the strawberries and juice and add a dollop of whipped cream. So easy and so good!
BEST ANGEL FOOD CAKE RECIPE
1-1/2 cups egg whites
1 tsp cream of tartar
1 cup powdered sugar, sifted
1 cup cake flour
1/4 tsp salt
1 cup white sugar
1 tsp pure vanilla extract
PREHEAT the oven to 425 degrees. Put an empty 10 inch tube pan in the preheated oven.
Beat the egg whites, salt and cream of tartar until stiff. Fold in the white and powdered sugar - approximately two tablespoons at a time - raising the spoon with a high up-swept motion. Add the vanilla. Remove the hot tube pan from the oven and pour the batter immediately into it. Bake for 23-24 minutes. Remove from the oven and place upside-down on a cake rack to cool.
This Butterfinger Dessert was one of my mom's recipes. I love this so much I could (almost) eat it every day. (really I could) I love it with crushed Heath bars too. ANGEL FOOD CAKE DESSERT
1 homemade angel food cake (see above for recipe)
1/2 cup of butter
4 slightly beaten egg yolks
1-1/2 cups powdered sugar, sifted
1 tsp pure vanilla extract
1 large tub of Cool Whip
4 Butterfinger bars, crushed (I use a hammer)
Tear cake into small bite-sized pieces and place half of the pieces in the bottom of a 9x13 pan and set aside. Melt butter and let slightly cool. Add the egg yolks to the butter. Stir in powdered sugar and then fold in the Cool Whip. Pour half of the mixture over the angel food pieces. Top with half of the crushed candy bars. Add the remaining cake pieces over the candy and pour the remaining cool whip mixture over that. Sprinkle with the remaining crushed candy bars. Cover and refrigerate overnight. (If you can wait that long!) NOTE: You may also use crushed Heath candy bars.
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