Today, October 10th, is National Angel Food Cake Day. I love cake, who doesn't? (If you haven't figured it out yet, I have a MAJOR sweet tooth.) I often see tips for dessert such as "eat three bites," I cannot stop at three bites, so I try to avoid the whole cake situation most of the time. But angel food cake is a different story. It's light and fluffy, and with 160 calories and 0 grams of fat it does not contain the normal cake induced guilt! HERE is a recipe for angel food cake from scratch from Epicurious. If scratch baking is not your forté, there are numerous boxed mixes on the market that can easily be jazzed up in numerous ways...* Many of these ideas came from the Weight Watchers Message Boards, so I am eternally greatful to the women who came up with them because these are great ways to satisfy a cake craving.
Endless Possibilities for Angel Food Cake:
1 box angel food cake mix
Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into ungreased 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.
Lemon -- 1 cup + 3 Tbsp water, 2 Tbsp lemon juice and 2 tsp grated lemon peel
Orange Citrus -- 1-1/4 cup water and 2 tsp grated orange peel
Cherry -- 1 can (20 oz) light cherry pie filling
Black Forest -- add 1/2 cup cocoa to Cherry version
Cotton Candy -- 1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor, 1-1/4 cup water
Margarita -- 1 cup + 2 Tbsp water, 2 Tbsp fresh lime juice and 1-1/2 tsp grated lime rind
Pineapple -- 1 can (20 oz) crushed pineapple in juice
Piña Colada -- add 1 Tbsp coconut extract and 1 Tbsp rum extract to pineapple directions
Pumpkin -- 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T pumpkin pie spice
Spiced -- 1-1/4 cup water, 1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp ground cloves
Carrot - Add 1/2cup finely shredded carrot 14oz can of pineapple cinnamon, ginger, nutmeg
Fresh Blackberry Coulis -- Place 4 cups of fresh blackberries and 1/4 cup sugar in a blender or food processor and blend until smooth. Stir in juice of 1/2 lemon. Strain through a fine-meshed sieve.
Chocolate Sauce -- Mix 1/2 cup water & 1/2 cup sugar together in a small saucepan and bring to a boil. Add 1/2 cup unsweetened cocoa and whisk until completely blended. Strain into a jar w/ tight fitting lid. Allow to cool. Cover and store refrigerated. Serve warm or cold with angel food cake or over frozen yogurt.
Chocolate Whipped Cream Frosting -- Mix together 2-3 Tbsp cocoa powder and 1 container (8 oz) Cool Whip Light.
Orange Citrus Glaze -- Stir together 1/2 cup sifted powdered sugar and 1-2 Tbsp orange juice, 1 Tbsp at a time until smooth & drizzling consistency. Drizzle glaze over completely cooled cake. (Lemon juice can be used for Lemon Glaze.)
Margarita Glaze -- 3 Tbsp sugar, 3 Tbsp fresh lime juice, 3 Tbsp tequila, 3 Tbsp triple sec, 3 Tbsp water Combine ingredients in small saucepan; bring to boil. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally. Liberally pierce entire surface of cake with skewer; drizzle glaze over cake. Let stand 10 minutes.
My favorite so far has been the Black Forest, try them out and let me know what you think! Enjoy!