Angel Food Pen Wheels Recipes

Steps:

• Mix cake according to directions on box.
• Pour into 2 large jelly roll cookie sheets, bake one at a time, as directed on box
• When cakes are done, pour out onto Wax paper that has been sprinkled with Powdered sugar. Allow to cool, while making filling.
• FILLING: Mix sugar, milk and butter until just warm. Stir small amount of warm mixture into egg yolks, stir and add to filling. Cook until mixture thickens. Add vinilla and pecans.
• Spread 1/2 of filling mixture over cake, will be a thin layer. Roll up cake like a jelly roll. Repeat with second cake.
• Slice cakes in 3/4 inch pen wheel slices. Arrange on plate and serve.

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

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.