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Old 08-28-2008, 02:03 PM   #1
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Angel food cake "tricks" ?

I want to strt making my own, rather than using a mix. I have a few recipes but does anyone have any tricks?

Also, I don't keep cream of tarter and cake flour in the house, either.

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Old 08-28-2008, 02:06 PM   #2
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Cold beater and bowl. Honestly though, its more trouble than its worth most of the time. Its so much simpler to buy the mix. Its tough to find a use for all those egg yolks later. (If you decide to do this, I suggest making pasta with the egg yolks later)
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Old 08-28-2008, 02:10 PM   #3
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Cold beater and bowl. Honestly though, its more trouble than its worth most of the time. Its so much simpler to buy the mix. Its tough to find a use for all those egg yolks later. (If you decide to do this, I suggest making pasta with the egg yolks later)

Yes, I would have to agree. Between From Scratch and Out of the box. Can't say I can tell the difference. only in time and money maybe

I had to laugh though cuz my trick for angel food cake is the box.....Sometimes it's even the grocery store. Shhhhhh!!!! Don't tell my DH
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Old 08-28-2008, 02:16 PM   #4
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I had to laugh though cuz my trick for angel food cake is the box.....Sometimes it's even the grocery store. Shhhhhh!!!! Don't tell my DH
LMAO!!! Mine too! I 'fessed up after we'd been married a couple of years though.

A good frosting idea is flavored yogurt mixed with some Cool Whip. Unfortunately real whipped cream doesn't work, only Cool whip will do.
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Old 08-28-2008, 02:19 PM   #5
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Thanks for the Frosting Idea - I usually use Cool Whip - Flavored Pudding Mix (instant) and pineapple juice.

I will try yours next time
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Old 08-28-2008, 03:17 PM   #6
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Quote:
Originally Posted by MostlyWater View Post
I want to strt making my own, rather than using a mix. I have a few recipes but does anyone have any tricks?

Also, I don't keep cream of tarter and cake flour in the house, either.
Cream of tarter is used to help stabilize the meringue and helps for a finer grained cake in the end. It is possible of course to NOT use it, but for the sake of a couple bucks, and your wanting to start making them, I would get some to keep in the house.
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Old 08-28-2008, 03:58 PM   #7
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Thanks for the Frosting Idea - I usually use Cool Whip - Flavored Pudding Mix (instant) and pineapple juice.

I will try yours next time
We like raspberry the best for the colour and lemon the best for flavour. Let me know which one you like. (Oh, you probably guessed this, but use the small yogurt container to mix into the Cool Whip, otherwise it gets too runny)
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Old 08-28-2008, 04:16 PM   #8
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We like raspberry the best for the colour and lemon the best for flavour. Let me know which one you like. (Oh, you probably guessed this, but use the small yogurt container to mix into the Cool Whip, otherwise it gets too runny)
What about 1/2 raspberry and 1/2 lemon?
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Old 08-28-2008, 04:26 PM   #9
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You mean you can put something OTHER than chocolate fudge Pillsbury frosting on angel food cake?

The last time I made angel food cake my disaster occurred when I didn't let it cool long enough. Be patient, don't try and rush it out of the cake pan.
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Old 08-28-2008, 04:30 PM   #10
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[quote=Callisto in NC;673861]You mean you can put something OTHER than chocolate fudge Pillsbury frosting on angel food cake?


Well I'm Going to try - and My DH is just going to have to get over it!
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