Angel with star

With Christmas literally right around the corner, here are some wonderful Jane Jarrell quick ideas on ways to spruce up an Angel Food cake. Whether for kids or neighbors or visiting relatives, nothing beats a light sweet treat … with a cup of coffee, of course.

Thanks Jane! … and thanks for walking the road with me.


Nutella Stack—Cut 1 (9-inch) Chocolate Angel Food cake into thirds, place on a cutting board, using a serrated knife, cut down from the top of the cake and repeat to form three equal parts. Spread nutella between each layer and restack the cake. Top with a chocolate glaze and sprinkle the top with chopped almond Roca.

Tiramisu Angel Food Cake–Prepared Angel Food Cake, ¾ cup strong black coffee, ¼ cup coffee liqueur, 1 (8-ounce) block cream cheese, softened, ¾ cup powdered sugar, divided, 3 tablespoons coffee liqueur, 1 tablespoon instant Espresso, 1 container whipped topping, thawed, 1 tablespoon coffee liqueur, Using a serrated knife, cut angel food cake horizontally into 3 layers. Place 1 cake layer on a serving platter then set other layers aside on a flat work surface. In a small bowl, combine coffee and 1/4 cup coffee liqueur. With a long tined fork or skewers, poke holes all over all three layers. Drizzle mixture evenly over tops of all three layers and let mixture soak into holes. Filling: In bowl of an electric mixer, cream together cream cheese, 1/2 cup powdered sugar, and 3 tablespoons coffee liqueur until blended and smooth. Spread top of cake layer that is on serving platter with half of filling mixture. Place a second cake layer on top of first layer and spread top with remaining filling. Place third cake layer on top of second cake layer. Frosting: In a small bowl, stir together remaining powdered sugar with instant espresso. Fold mixture into whipped topping just until blended. Frost entire cake with whipped topping mixture. Chill cake at least 2 hours. Before serving, stir together fudge ice cream topping and coffee liqueur. Drizzle over chilled cake. Using a serrated knife, cut cake into 16 servings.

French Toasted Angel Food Cake–8″ Angel food cake purchased at grocer’s, 6 eggs, beaten, 1 cup skim milk, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 4 tablespoons butter, divided, Maple syrup, Nutmeg. Combine the eggs, milk, sugar and vanilla in a shallow dish. Whisk until well incorporated.  Slice the angel food cake into 8 pieces with a serrated knife, Soak angel food cake slices in the egg mixture for no longer than 1 minute, turning to coat all sides,  Place a non-stick skillet over medium heat.  Add 2 tbsp. of butter to the pan and swirl until melted. Cook 4 slices of cake at a time, turning to cook on all sides until golden.  Add additional 2 tbsp. of butter to pan and let melt before frying the next batch of cake. Place slices on a serving platter in upright cake formation. Cover with maple syrup and sprinkle with nutmeg.

Autumn Apple Angel Food Cake–1 (12-ounce) can citrus soda, 1 1/2 cups water, 1 stick unsalted butter, 1/3 cup light brown sugar, 1/3 cup molasses, 3/4 cup maple syrup, 1/2 teaspoon ground cinnamon, 1 pinch salt, 1/2 cup apple brandy, 1/2 cup chopped pecans, 1/2 cup raisins, 1 (10-inch) store-bought angel food cake, Place apples in large bowl with 1 can soda and 1 1/2 cups water. Let sit for 5 minutes. In a large skillet over medium heat melt butter. Add brown sugar, molasses, maple syrup, cinnamon and salt. Stir until sugar has dissolved and starts to simmer. Add apple brandy, pecans, raisins and apples. Reduce heat to low and let simmer for about 15 minutes or until apples are tender and liquid has reduced to a syrupy consistency. Slice angel food cake into wedges and top each slice with apple mixture.

Peanut Butter Glaze–1 (1 lb.) box icing sugar, 1 teaspoon vanilla, 1/4 cup milk, 6 -8 ounces peanut butter. Mix icing sugar and 1/4 cup of milk, add vanilla, mix well until smooth, add peanut butter, if consistency is tiff, add additional milk accordingly.

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