Angel Food Cake Kitchen Aid Mixer Recipes

Steps:

• Prepare cake batter and bake in 10-inch tube pan as directed on package, adding dry drink mix to cake mix along with the water.
• Invert pan; cool cake completely. Loosen cake from side of pan with knife. Gently remove cake from pan.
• Frost cake with COOL WHIP. Serve with berries.

Steps:

• Preheat the oven to 325 degrees F.
• In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
• Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
• Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
• To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

Steps:

• Mix flour and 1/2 cup sugar in small bowl. Set aside.
• Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to speed 6 and whip 30 to 60 seconds, or until egg whites are frothy.
• Add cream of tarter, salt, and vanilla. Turn to speed 8 and whip 2 to 2 1/2 minutes, or until whites are almost stiff but not dry. Turn to speed 2.
• Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl.
• Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites.
• Fold in gently with spatula, just until blended.
• Pour batter into UNGREASED 10-inch tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at 375 for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan.