Cookies And Cream Angel Food Cake Recipes

COOKIES AND CREAM ANGEL CAKE

Steps:

• Move oven rack to lowest position. Heat oven to 350°F.
• Beat cake mix and cold tap water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape.) Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
• Beat frosting mix and boiling water in small glass or metal bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
• Frost cake, and garnish with sandwich cookie halves.

COOKIES AND CREAM ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; pour into 10-inch tube pan. Top with chopped cookies; swirl gently with knife.
• Bake 35 to 40 min or until toothpick inserted near center comes out clean. Invert pan; cool cake completely. Meanwhile, blend strawberries and sugar in blender until smooth. Refrigerate until ready to serve.
• Loosen cake from sides of pan with knife. Gently remove cake from pan; place on plate. Top with 1 cup mangos. Serve topped with strawberry sauce and remaining mangos.

BEST ANGEL FOOD CAKE

Steps:

• Preheat oven to 375°F and have an ungreased tube pan. 2
• . Combine half of the sugar, flour and salt and sift them together 5 times. Set aside.
• . Whip egg whites with a mixer on low speed until they get frothy, then add the cream of tartar and vanilla extract.
• . Increase speed to medium and continue whipping, adding remaining sugar 1 tablespoon at a time. Wait 5-10 seconds between each addition to give time for the sugar to incorporate.
• . Increase to medium-high speed and whip until it reaches stiff peaks.
• . Using a rubber spatula, gently fold the flour mixture into the egg whites 1/4 cup at a time. Sift the flour mixture again as you add it to the egg whites. Repeat until all the flour mixture has been added.
• . Pour the batter into the ungreased pan and smooth evenly, then run a knife through the batter to break up any air bubbles. I like to run it around the outside wall and inside wall of the pan as well. Air bubbles that sit against the sides of the pan can give it little air pockets on the edges once baked.
• . Bake until lightly golden on top and a toothpick inserted in the middle comes out clean, about 28-30 minutes.
• . Immediately after removing from the oven, turn the cake upside down to cool. Your tube pan should have little feet to rest on white it cools. Allow it to cool for about an 1 hour.
• 0. Once cooled, turn it right side up and run a knife or spatula along the outside and inside walls of the pan to loosen it. Invert the cake onto a serving plate.
• 1. Slice the cake with a serrated knife and use a careful sawing motion so that you don't smash the cake. Serve as is or with fresh fruit, whipped cream or other toppings. Cake is best when stored at room temperature in an air tight container for 3-4 days.

ANGEL FOOD COOKIES

Steps:

• Cream Sugars with shortening, add egg yolks and stir. Mix in baking powder, extract, salt, baking soda, and flour. Roll in a tablespoon size balls, Roll each ball in sugar, place on cookie sheet and push down with a drinking glass which is dipped in sugar. Bake at 350' for 7-12 minutes. Enjoy.