Never Buy Store Bought Angel Food Cake Again Angel Food Cake Recipes

Steps:

• In a bowl, mix together the confectioner's sugar and the flour. Set aside.
• Next, you must separate the egg whites from the yolks. You will need one and a half cups of egg whites and this always ends up being 12 large eggs for me. (Suggestion - crack each egg into a small cup, and then pour into a measuring cup. That way, if you do happen to break a yolk, you won't ruin the whole batch and have to start over. No egg yolks can be in the egg whites. Save the yolks for something else! I also have better results when I allow the egg whites to come to room temperature, but if you are crunched for time, don't sweat it!).
• Pour the egg whites into a metal bowl (cannot be plastic) and set aside.
• Dump in the cream of tartar, the vanilla extract, the maple extract and salt to the metal bowl of egg whites. Using an electric hand mixer, whip together until soft peaks begin to form - this usually take just a minute or two for me. I can never tell what a "soft peak" is supposed to look like, so I just keep going until it is thicker looking and kind of comes up with the beaters when I pull them out. (If you do not have an electric mixer, you can do this with a whisk. You will not need to go to the gym for any upper body training after this.).
• Add the flour mixture a little at a time and mix with the electric mixer after each addition.
• Add the sugar and mix well together with the electric mixer.
• Pour it all into an ungreased tube cake pan.
• Bake at 350 degrees for about 40 minutes. I tend to underbake mine just a little, since it will continue to brown slightly, after you remove it from the oven and allow it to cool.
• I usually will run the end of a rubber spatula around the edge of the cake pan, after the cake has cooled slightly and has started to pull away from the sides of the pan. Dump it out onto a cake plate and try not to eat the entire thing while it is warm!

Steps:

• 1. In a large microwave safe mug sprayed with non stick cooking spray, whisk together the angel food cake mix, other cake mix and water until smooth.
• 2. Microwave on high for 1 minute.
• 3. Top with 2 tsp Cool Whip (or whipped cream if you're not lactose intolerant like me) and/or other topping of your choice.
• For strawberry shortcake, use angel food cake mix and white cake mix (then top with fresh berries or berry sauce and whipped topping).
• For banana, use angel food cake mix, yellow cake mix, 1 tsp dry banana pudding mix (then top with whipped topping).
• For butter pecan, use angel food cake mix and butter pecan cake mix (then top with a drizzle of maple syrup and whipped toppiing).
• For red velvet, use angel food cake mix and red velvet cake mix (then top with whipped topping or cream cheese icing).

Steps:

• Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
• Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
• Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
• Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
• Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!