I had never made an angel food cake, as it always seemed difficult and it needed a special pan. I remember reading somewhere that you could use a bundt pan that has a hole in the center of the pan, in place of the angel food cake pan. Until just a few years ago I didn’t have one of those either, as I usually make my cakes in a 9×13 pan, when I actually make a cake. That is, until I got the recipe for Apple Cake, which is absolutely delicious, from my fellow homeschool mom (Thanks Kay!) and it requires a bundt pan. Consequently I bought one because I loved this moist yummy cake and didn’t want to take any chances that the pan may have been important to it turning out right. Besides, I wanted a bundt cake pan.
We frequently have LOTS of eggs around here because of our chickens but they are molting and not providing many eggs right now (at least I hope that is the reason we aren’t getting many eggs at the moment). At any rate, I was hungry for Angel Food Cake with strawberries. I didn’t have enough fresh eggs to make one from scratch. Did you know it takes a full dozen eggs to make an angel food cake? That’s crazy! Thankfully I had a box of angel food cake mix on had. A year or so ago I had found this recipe, and I use the term lightly, for 3-2-1 cake, which uses angel food cake mix to make a single serving dessert. Well, that was all gone, so I thought I’d get another angel food cake mix to have on hand, in case I felt the urge to make that again. So I decided to give it a try since I had some strawberries in the refrigerator that desperately needed to be eaten.
So here is the super difficult ‘recipe’.
Angel Food Cake with Strawberries
- Buy Angel Food Cake Mix from store.
- Find some bottle to fit in the hole of your bundt cake pan.
- Slice strawberries and sprinkle with enough sugar to coat them nicely and refrigerate.
- Follow package directions (which usually involves simply adding water and mixing, in my case it was for 30 seconds on low and 60 seconds on medium. Put it in a clean angel food or bundt cake pan. Bake as directed. And cool as directed, which for me involved putting the pan upside down on a bottle.)
- When it cooled I used a rubber spatula to loosen the cake from the pan.
- Slice and serve with strawberries and its juice, and whipped cream.
Wow! I really stretched out those directions. HaHaHa
Oh, I’ll give you a bonus ‘recipe’:
Buy one angel food cake mix and any other cake mix you like. Combine both cake mixes and store. When you are ready for a single serving dessert, combine 3 tablespoons of the mix and 2 tablespoons of water in a microwave safe bowl, ramekin, or cup and microwave for about 1 minute. Eat!
Until next time, God bless,
Michele ºÜºBe the first to like this page . . . click the heart.