Caramelized Angel Food Cake Recipes

CARAMEL FROSTING FOR ANGEL FOOD CAKE

Steps:

• Melt the butter in a saucepan and then add the brown sugar.
• Boil and stir for at least one minute.
• Take the saucepan off the heat and add the milk.
• With a hand mixer beat in the powdered sugar, one cup at a time until the spreading consistency is right for you.
• It should not be a very thick consistency for angel food cake, because it will harden as it cools.

CARAMELIZED ANGEL FOOD CAKE

Steps:

• 1. In a bowl, cream the butter, brown sugar and cinnamon until light and fluffy.
• 2. Spread butter mixture over the top and sides of each cake slice.
• 3. Place on an ungreased baking sheet. Broil 4-6 minutes from the heat for 1-2 minutes or until bubbly.
• 4. Cool slightly. Serve with ice cream, berries and/or whipped cream.

CARAMEL APPLE ANGEL CAKE

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with non-stick vegetable spray. Stir together dry cake mix, apple pie filling, and apple pie spice. Pour into prepared pan. Bake for 30-35 minutes. Cool cake before cutting. Drizzle cake slices with caramel ice cream topping before serving.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.