TORN ANGEL FOOD CAKE RECIPE RECIPES

Steps:

• Tear up the angel food cake into relatively small pieces and put in a 13x9 glass dish (or whatever can hold the torn up cake).
• Mix the puddings with the milk in a bowl together and pour evenly over the torn up angel food cake.
• Then, take a fork or spoon and push the angel food pieces down and mix a little bit so it gets completely covered by the pudding.
• Next you put into the fridge until the pudding has become firm.
• When the pudding is set, you should be able to spoon it out of the dish and heat it if you'd like.

Steps:

• Remove eggs from refrigerator, separate.
• Be careful not to get any yolk in whites.
• Let whites stand until room temperature.
• Sift cake flour once before measuring.
• Sift cake flour with 3/4 cups sugar. Set aside.
• Put in large bowl the eggs whites and salt, beat on high until foamy, about 1/2 minute.
• Add cream of tartar.
• Continue beating on high speed until whites are stiff and stand in points.
• Do not over beat until dry.
• Using a wire whisk, sprinkle sifted sugar in rapidly, gently folding until sugar is just blended.
• Scrape bowl gently toward center.
• Add extracts.
• Sprinkle in sifted flour mixture evenly and quickly.
• Fold gently to blend.
• Gently put into clean and ungreased tube pan.
• Carefully cut through batter with a knife or spatula, going around in circular motion 6 times to release large air bubbles.
• Bake at 375 degrees for 30 minutes or until top in golden brown and springs back when lightly pressed.
• Remove from oven and cool with pan upside down.
• When completely cooled, remove from pan.
• This freezes well.