Ww Peach Angel Food Cake Recipes

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.

Steps:

• Move oven rack to lowest position. Preheat oven to 350 degrees F. Pour cake mix into clean, large mixing bowl.
• Add water. Prepare and bake according to package directions in ungreased 10-inch tube pan. Cool completely.
• Preheat outdoor grill to medium heat, or follow alternative indoor instructions below. Clean and lightly oil grate. Sprinkle cut side of fruit with cinnamon-sugar. When ready to serve, place fruit, cut side down, on grill. Use grill pan or aluminum foil to collect syrup run-off from peaches. Cook about 2 to 3 minutes or until warm and nicely charred with grill marks. Set aside and keep warm.
• Place slices of angel food cake on clean grill using a metal spatula. Watch carefully and cook about 45 to 60 seconds on EACH side or until golden brown grill marks appear.
• Slice peaches and serve over warm, toasted angel food cake.
• Garnish: Drizzle syrup run-off from grilled peaches over angel food cake and peaches.

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:

• Move the oven rack to the lowest position. Heat the oven to 350 degrees. (Do not grease or flour your tube pan and do not substitute a fluted Bundt pan).
• In a large bowl, beat the cake mix, water, and lemon/orange peel on low for 30 seconds and medium for 1 minute.
• Divide the batter evenly among three small bowls.
• Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix.
• Layer the batters in a 10-inch tube pan (anything smaller will overflow).
• Using the end of a wooden spoon, poke a few holes around the cake to "tie-dye" it. (The best way I found to do this is to stick the spoon handle straight down and pull it straight up.).
• Bake 37-47 minutes or until the top is golden brown and the cracks feel dry.
• Don't underbake.
• Immediately turn the pan upside down on a bottle (something glass, like a soy sauce bottle or a wine bottle) to cool.
• Leave to cool for 2 hours.
• Run a knife around the edges to release and place on the serving platter.
• Spoon 1/2 the frosting into a microwavable bowl and microwave for about 15 seconds or until frosting can be drizzled.
• Drizzle over cake.
• Place remaining frosting in a sandwich baggie and snip just enough of the corner (or use a writing tip) to make a VERY VERY thin line.
• Pipe a ribbon and bow on each candy square to look like a present.
• Arrange on top of the cake.
• Store loosely covered at room temperature.

Steps:

• In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
• Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
• In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.