Recipe Box
Chocolate Angel Food Cake With Raspberry Sauce |
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Tools:
Ingredients:
- 1 package (18.25 ounces) angel food cake mix
- 3 tablespoons unsweetened cocoa
- 2 ounces unsweetened baking chocolate, grated
- Sweetened whipped cream
- Raspberry Sauce (recipe follows)
Prepare cake mix according to package directions adding cocoa to flour. In ungreased angel food cake pan, pour 1/3 of cake batter; sprinkle with grated chocolate. Repeat. Pour remaining 1/3 batter into pan. Bake according to package directions; invert cake onto cooling rack. Cool completely. Loosen cake from pan with narrow spatula or knife and gently invert onto serving platter. Serve with whipped cream and raspberry sauce.
YIELD: Makes 12 to 15 servings.
Raspberry Sauce
Ingredients:
- 1 package (10 ounces) frozen raspberries in syrup
Thaw raspberries. Place in food processor or blender; process until pureed. Strain pureed raspberries through sieve to remove seeds. Refrigerate until ready to serve. NOTE: Whipping cream in the food processor gives cream a velvety texture that is perfect for icing or piping. Cream does not have the volume of traditional whipping cream. Use metal blade and watch closely; cream whips in a short time.
Orange Creme Angel Food Cake
Ingredients:
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 can (6 ounces) frozen orange juice concentrate, thawed to room
- temperature, not diluted 1 cup whipping cream
- 1 baked angel food cake (favorite recipe or 1 package 18.25
- ounces] angel food cake mix) Sweetened whipped cream (optional)
- Orange peel (optional)
- Fresh raspberries (optional)
For filling, soften gelatin in cold water in small saucepan. Heat over medium heat until dissolved. Place gelatin in medium bowl, whip cream until soft peaks form. Fold whipping cream into juice mixture Refrigerate until mixture holds soft mounds.
Meanwhile, cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1-inch from center hole and 1-inch from outer edge, leaving cake walls 1-inch thick. Remove cake from center, leaving 1-inch thick base on bottom of cake. Spoon filling into cake; replace top. Frost with whipped cream. refrigerate at least 1 hour before serving. Garnish with orange peel and raspberries.
YIELD: Makes 12 servings.
Baby Angel Cakes
- 6 egg whites
- 3/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup sugar
- 2/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup cake flour
Preheat oven to 350°F. In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add sugar a little at a time; continue beating until whites are glossy and stiff. Add vanilla and almond extracts. Sprinkle flour over mixture and gently fold until flour is incorporated. Pour batter into ungreased Mini Angel Food Pan; fill to 1/4 inch from top. Gently cut through batter with metal spatula to remove air bubbles. Bake 25 to 30 minutes or until golden brown and top springs back when touched. Invert cakes onto cooling rack. Cool completely. Loosen cakes from pan with narrow spatula or knife and gently invert onto serving platter. If cakes don't release quickly, gently pull cakes with spatula or knife.
YIELD: Makes 4 servings.
VARIATION:
Recipe may be used to fill 7-inch angel food cake pan. Bake in 350°F oven
25 to 30 minutes.
Cutline: Baby Angel Cakes, mini size angel food cakes, need little more than fresh fruit for garnish. Party guests will love having their own "whole" cake instead of a slice!
