Tuesday, August 17, 2010

Rainbow Angel Food Cake

I created this for my sister's 19th birthday. I was planning on making an Angel Food Cake from scratch but I just didnt have the time. Be very careful to whip and fold. Air is crucial for this recipe.

Rainbow Angel Food Cake

  • 1 box white angel food cake mix
  • 1 tsp grated lemon or orange peel
  • liquid food coloring colors
  • 1 c Rich Creamy frosting
  1. Move oven rack to lowest position (remove other racks). Heat oven to temperature on box.
  2. Prepare cake as directed, being sure to add in lemon peel.
  3. Divide batter evenly among 4 bowls. Gently fold in food coloring to each batter to achieve desired colors .
  4. Layer colored batter in an ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  5. Gently run a knife through layered batter to break up large air pockets.
  6. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
  7. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
  8. Run knife around edges of cake; remove from pan to serving plate
  9. Spoon 1/2 cup of the frosting into microwavable bowl. Heat over low heat, stirring constantly, until thin enough to drizzle over cake.

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