What did the best angel food cake you ever had..have on it?!
- any suggestions? or recipes?...i didn't know what to get when i searched recipes online..
thanks!
Answers: my dad bought an angel food cake by mistake yesterday..and now we don't know what to do with it or how to top it..!
- any suggestions? or recipes?...i didn't know what to get when i searched recipes online..
thanks!
Make the cake, then cut it in half (lengthwise). Put a layer of strawberry jam (any jam works really) on the bottom layer. Put the other layer back on top.
Use a light and fluffy white icing.
I love to serve it with sliced strawberries and a lil sugar to make syrup. Its like a realy nice strawberry shortcake. Slap on some whip cream too. YUM!
I had mine with strawberries (you can add other berries), put some whip cream on it and you guys are good to go. Mmmmm....delicious. :)
Whipped cream and fruit, like pineapple and kiwi is great, or some berries.
Frozen berries, defrosted (when they defrost you get a lot of berry juice) and whipped cream. I love to have the cake absorb the berry juice - it's yummy!
The best one I had was a peach shortcake, we whipped some cream up and added a little sugar to it. And sliced up fresh peaches (also adding sugar to them). It was so good! And we had homeade vanilla ice cream too. It was for my 17th birthday, I think.
I was tired of strawberry shortcake because that was what the last 4 birthdays in the family had had that year. Peaches were a delicious change!
Strawberries and cream is perfect.
I've seen people frost it before.
Angel food cake is pretty versatile. Fruit works well.
My husband puts Cool Whip and sliced strawberries on it all the time ....
Totally defeating the low calorie benefit of angel food cake...but it tastes heavenly... topped with lemon curd, fresh raspberries and whipped cream.
cut a small top off the cake, hollow out the inside, not going too deep. mix the insides with whipped cream and strawberries. fill the cake with this filling and put the top back on. cover the cake with a whipcream icing. put cake in fridge to chill and set. when ready, cut slices. not only tastes good, it looks pretty
Pour some chocolate syrup over it, sprinkle with coconut, then top with Maraschino cherries.
I had it in a trifle and it was amazing. It might be a bit more work, but so tasty that you won't mind
For Bottom Layer of Trifle:
1 store bought ready-made pound cake OR angel food cake OR sponge cake, OR 1 - 2 packages of ladyfingers
4 tbsp. sherry wine (optional)
For Layering over Cake Cubes:
1 box vanilla pudding mix (4.3 ounce size), OR custard mix, OR ready-made custard* (see note below)
For Layering over Custard:
1 box (small or large size) strawberry jello; prepared and cooled, OR 1 - 1 1/2 cups strawberry jam
For Layering over Strawberry Jello or Strawberry Jam:
2 pints fresh strawberries
1 - 2 pints fresh blueberries
3 - 4 medium to large size bananas
2 tbsp. lemon juice
For Garnish:
Whipped Cream or Non-Dairy Frozen Whipped Topping, thawed
1/8 - 1/4 cup sliced almonds
1/4 - 1/3 cup fresh blueberries
1 - 2 whole strawberries, for garnishing top of trifle
You will need:
1) One large baking or cookie sheet
2) One glass trifle bowl, or any other large clear glass bowl that you might have on hand
Instructions:
Preheat oven to 250 degrees F/120 degrees C. Have ready a large baking or cookie sheet.
To Prepare Cake Cubes:
Cut ready-made cake (or ladyfingers, if using) into 1 inch cubes; place cake cubes on baking sheet and place in preheated 250 degree F/120 degree C oven to dry cake cubes out for about 10 to 15 minutes. Remove from oven. Let cake cubes (or ladyfingers) cool in baking sheet. Drizzle 4 tbsp. of sherry wine over the cubes, let sherry soak into cake cubes for about 20-30 minutes ( soaking cake cubes in wine is optional). Set aside.
To Prepare Custard or Vanilla Pudding:
If not using ready-made custard or pudding, prepare custard or instant vanilla pudding according to directions on package; set aside and let cool completely.
To Prepare Fruit:
Hull, wash and slice strawberries (reserve one or two whole strawberries for garnishing top of trifle); set aside. Rinse and dry blueberries (reserving about 1/4 - 1/2 cup of the blueberries for the top of trifle); set aside. Slice bananas into 1/2 inch pieces. Place sliced bananas in a large bowl and sprinkle with the 2 tbsp. lemon juice; set aside.
To Assemble Trifle:
Place 1/4 or 1/3 of the cake cubes (how much depends on how many layers you are going to be able to fit into your particular trifle or clear glass bowl) in bottom of trifle bowl. Spread 1/4 or 1/3 of the cooled custard or vanilla pudding over cake cubes. Spread a layer of the prepared and cooled strawberry jello (or strawberry jam) over the custard; then layer the sliced strawberries, the blueberries and the sliced bananas over the strawberry jello or strawberry jam. Repeat layering cake cubes, custard (or pudding), jello (or jam, if using) and fruit until you reach the top of the glass trifle bowl, approximately 3 - 4 layers of all ingredients. Refrigerate trifle for at least 3 - 4 hours before serving.
For Garnish:
When ready to serve, top the trifle with whipped cream, or thawed non-dairy whipped topping. Sprinkle the sliced almonds over the whipped cream topping, and garnish with reserved blueberries and place 1 or 2 whole strawberries in the center of trifle.
Store any uneaten trifle in refrigerator. Cover with plastic wrap or aluminum foil.