Angel Food Cake With Strawberries And Devonshire Cream Recipes

Steps:

• Preheat oven to 350° F. Sift 1/2 cup sugar and flour into medium bowl 3 times. Using electric mixer, beat egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beat until very stiff peaks form. Fold in flour mixture in 3 additions; fold in vanilla extract. Transfer batter to ungreased 10-inch-diameter by 4-inch-deep angel food cake pan.
• Bake until cake is brown and crusty on top and tester inserted near center comes out clean, about 50 minutes. Turn pan upside down and fit center onto slender bottle neck. Cool cake completely. Cut around pan sides to loosen cake. Turn cake out onto platter. Cut into wedges. Serve with strawberries and Devonshire Cream.

Steps:

• Whip cream cheese until softened.
• Gradually add cream until the mixture is smooth.
• Next stir in the vanilla extract.
• Add powdered sugar to taste.
• Wash and hull the strawberries and place in a separate bowl.
• Keep berries and cream mixture in the refrigerator until ready to serve.
• When serving, dish the strawberries into individual serving dishes, such as bowls or goblets.
• Spoon the cream over the berries and serve!
• May garnish with a mint leave if desired.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

Steps:

• In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
• Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
• Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
• Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.

Steps:

• Mix and put the angel food cake into the bunt pan and bake as directed.
• Let the cake cool COMPLETELY.
• In the meantime take your pint of heavy cream and mix it with the pudding mix in a small bowl. The mixture should become thick and creamy but still spreadable.
• When the cake is completely cooled, remove it carefully from the pan.
• Use a knife and cut the cake in half through the middle, leave the cake in two complete sections (note cut in half as in horizontally not as if you were splitting the cake into slices and cut it in half first).
• Laying the cake with the insides facing up use your fingers to hollow out a ring for the filling on both pieces. make sure not to damage the edges of the cake for presentation purposes. Feel free to "sample" the cake seeing as these pieces you remove will not be needed.
• At this point you can cut, wash and put the strawberries or bananas or whatever fruit desired into the cream or just lay the cream in the crevice you created on the bottom half of the cake putting the fruit on top. Don't be sparing--let the cream fill over the crevice because the top has been hollowed out also. I cut the strawberries into tiny pieces because I don't like getting large wedges of fruit in one bite, and if you need to make it stretch further, everyone gets some fruit in their piece.
• Once you fill the mixture in, carefully place the top back on the cake. Feel free to use any remaining filling to help secure excess fruit to the top.