ANGEL FOOD CAKE AND BERRY TRIFLE RECIPE | THE NEELYS ...
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
- Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
- Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
- Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.
2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE - RECIPES.NET
This 2-ingredient lemon angel food cake recipe brings together angel cake mix and lemon curd to make a moist and fluffy lemon cake dessert.
Provided by Andrea
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F and grease a cake pan with cooking spray.
- In a stand mixer or a large bowl with a whisk, combine cake mix and lemon curd until smooth.
- Pour into a greased cake pan. Spread evenly.
- Bake cake for 30 to 40 minutes or until a cake tester inserted comes out clean.
- Allow to cool down to room temperature.
- Dust with powdered sugar and serve.
Nutrition Facts : Calories 483.00kcal, CarbohydrateContent 100.00g, FatContent 7.00g, FiberContent 1.00g, ProteinContent 6.00g, SaturatedFatContent 5.00g, ServingSize 8.00 slices, SodiumContent 700.00mg, SugarContent 85.00g, TransFatContent 1.00g, UnsaturatedFatContent 1.00g
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For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa
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- 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.
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This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. —Lucile H. Proctor, Panguitch, Utah
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- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
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