Recipes
August 9, 2016

Recipes: 3 exciting ways to have your angel food cake

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Ready to take a twist on the traditional favorite? Here are three delicious ways to prepare the classic dessert.

 

Grilled Angel Food Cake Kabobs

We told you it’d be a twist on the classic. Cake cubes + fresh fruit + grill = a light summer dessert.

 

Ingredients:

1 cup (1-inch cubes) angel food cake
1 cup whole strawberries
1 cup peach slices
1 tablespoon sugar
¼ teaspoon ground cinnamon
1 container (6 ounces) Yoplait Light white chocolate strawberry yogurt

 

Directions:

  1. Heat gas or charcoal grill. Arrange cake cubes, strawberries and peach slices alternately on eight 6-inch skewers. In a small bowl, mix sugar and cinnamon; sprinkle over kabobs.
  2. Place kabobs on grill over medium heat. Cover grill; cook kabobs about 2 minutes, turning once, until golden brown. Serve kabobs with yogurt.

 

Nutrition Facts Per Serving:

Serves: 4. Serving size: 2 skewers. Calories: 100. Fat: 0 grams. Saturated fat: 0 grams. Protein: 2 grams. Carbohydrates: 21 grams. Fiber: 1 gram. Sodium: 105 milligrams. Sugar: 17 grams.

 

Source: Betty Crocker

 

 

Chocolate Angel Food Cake

Chocolate makes everything better right? Pair with low-fat frozen yogurt and fresh fruit for a healthier dessert option.

 

Ingredients:

1/4 cup unsweetened cocoa powder (not Dutch-process)
1/4 cup hot, strong coffee
1 1/4 cups sugar, divided
3/4 cup sifted cake flour
1/4 teaspoon salt
12 large egg whites, at room temperature
1 teaspoon cream of tartar

 

Directions:

  1. Preheat oven to 350 F.
  2. Dissolve cocoa in coffee in a medium bowl; let cool to room temperature. Combine 1/2 cup sugar with flour and salt in a small bowl.
  3. Beat egg whites with an electric mixer in a large bowl until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add the remaining 3/4 cup sugar and beat just until stiff peaks form. Do not overbeat.
  4. Sift the flour mixture over the beaten egg whites in three parts, folding in gently after each sifting. Stir approximately 1 cup of the egg-white mixture into the coffee mixture. Fold it back into the egg-white mixture until thoroughly combined. Pour the batter into an ungreased 10-inch tube pan. Smooth the top and run a small knife or spatula through the batter to remove any air pockets.
  5. Bake until a cake tester comes out clean and the top springs back when touched lightly, 50 to 60 minutes. Invert the pan over the neck of a bottle and let cool completely. With a knife, loosen the edges and invert the cake onto a serving platter.

 

Nutrition Facts Per Serving:

Serves: 16. Calories: 100. Fat: 0 grams. Saturated fat: 0 grams. Protein: 4 grams. Carbohydrates: 22 grams. Fiber: 1 gram. Sodium: 79 milligrams.

 

Source: EatingWell

 

Lemon Angel Food Cake

Love angel food cake but wish it had a little extra oomph? This recipe offers a bright burst of lemon flavor. Serve a small piece with fresh summer berries!

 

Ingredients:

2 cups sifted superfine sugar, divided
1⅓ cups sifted cake flour (not self-rising)
1½ cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1½ teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1½ teaspoons grated lemon zest (2 lemons)

 

Directions:

  1. Preheat the oven to 350 F.
  2. Combine 1/2 cup of sugar with the flour and sift together four times. Set aside.
  3. Place the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1½ cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it’s all incorporated.
  4. Pour the batter into an ungreased 10-inch tube pan, smooth the top and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

 

Nutrition Facts Per Serving:

Serves: 12. Calories: 203. Fat: 0 gram. Saturated fat: 0 grams. Protein: 5 grams. Carbohydrates: 46 grams. Fiber: .3 gram. Sodium: 172 milligrams. Sugar: 34 grams.

 

Source: Food Network

 

Angel food cake would be the perfect light dessert after a soup or stew. Check out four slow-cooker meal ideas to make for dinner this week!

Dessert

2 thoughts on “Recipes: 3 exciting ways to have your angel food cake”

  1. Reta Vaughn says:

    I am so excited to get the chance at My Southern Heart plus recipes and much more. Thank you.

    1. My Southern Health says:

      Thank you, Reta! I hope you find them all useful. And if you haven’t already, you can receive a whole booklet of additional healthy recipes when you subscribe to our weekday newsletter (you can find a sign-up box on our website). Enjoy! – Linda

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