Angel Food Cake Wraps Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Steps:

• Lay out 6 wrappers at a time.
• Keep others covered in a towel.
• Layer the following in the wrapper.
• 1 angel food cube.
• 1/2 tsp brown sugar.
• 4 or 5 marshmellows.
• Pinch of cinnamon on top.
• Wet your fingers in cold water and brush the edges of the wonton.
• Bring two edges opposite sides together,in a triangle and seal the two sides.
• Prepare 6 at a time, cover under a damp towel.
• Preheat oil in fryer to 375*.
• Fry 6 to 8 at a time.
• Place on a paper towelled platter. Keep warm in the oven at 300*.
• Serve warm, not hot.

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.