© Armor Aheagp Steck Gerktren ) Shack ©. 299 whites DE &- sugar [Z % Tsp. cream of tartar [f5p van Hic 1% ¢. Cathet our / +32, Lemon exact / +652 papeg Seeds 2 / | ' i | | | | Aehoat oun hy 350° Sit Clours We svgar Ser Aside. coe 4 whites vate l Bing, ada cree i jot lead gat on tl okOd, Shs SUSE jlow Sasa Fold in vant vay Lemon Byvnck : Sib Plouc mi ype on top, ld cently. Spee “Balkee ase. eBes 30- ¥o- min | Lamon Boblereream + i Be. ceaiseo Uc. powdened Suqac | Bc, beurre BS bbsp mille . | 1 tsp. vani tle V 45. Lamon evtenct (Cream criscoa bu ee, adel Van'|laa lemon Add \c. powdered s¥yA0, blond. Repent Add milleto dasized Consi'stenc hip ~ | Spread on cooled calc. Guenvsy as desired ,Angel Food Cake with Straw: ‘Angel Food Cake: 1 cup flour 1% cup sugar tsp salt 1 up egg whites (about 20 eggs} 1 tsp. eream oftartar 1p. vail ‘eat epg whites unt form sti peaks. Then add cream of tartar snd van Sift our, sugar and salt about times. Gently combine egg whites and dry ingredients, then pour into ungreased 10” tube pan. Place in acoo oven, Turn oven onto 325 degrees. ake 1 hour or uni golden brown, Inver cake to cool When completely cool remove from pan ‘Make cake into 3 even layers. Spread Strawberry créme filing on cut layer and place cake layer on top (do this twice}. ‘After assembled, cing cake with whipped cream cing. Optional garish with fresh strawberries on top. Strawberry Crome Fil 1 fot. package of cream cheese Leap sear 1 ts vanita ‘Leap chopped strawberries 1802. coolwhip tub Cream together cream cheese, sugar and van, Stir in chopped strawberries. Afterall mixed fold in cool whip. Whipped Cream Icing: ‘Leap heaw cream 3 tsp. powdered sugar tsp vanila Combine all ingredints. Beat uti soft peaks form. king cake, Optional to double bitch for extra eng. a Keep Rafrigerated.Bes Ingredients st Ever Angel Food Cake! ver Ange Food Cake 0 a |e tc reno plea | cup+ 2 Tablespoons cake flour 14 teaspoon sa 12 large egg whites, at room temperature Vand 1/2 teaspoons cream of tartar 1 and 1/2 teaspoons pure vanilla extract Instructions ‘Adjust the o¥en rack to the lower middle position and preheat oven 10 325°F Ina food processor or blender pulse the sugar until fine and powdery. Remove J cup and set aside o use instep 3; keep the rest inside the food processor. Add the cake Hour and. sal tothe food processor. Pulse 5-10 times until sugar/flour‘salt mixture is aerated and Hight {In alarge bow! using a hand mixer or a stand mixer fitted with a whisk antachment, whip egg whites and eream of tartar together on medium-low until foamy, about | minute. ‘Switch to medium-high and slowly add the I cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above fora visual. Add the vanilla extrac, then beat just until incorporated. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition, To avoid deflating or a dense cake, don't add the flour misture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube ;pan. Shimmy the pan on the counter to smooth down te surface. Bake the eake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tll while baking. Remove from the oven, then coo! the cake completely upside-down set on a wire rack, about 3 hours Once cooled. run 2 thin knife around the edges and gently tap the pan on the counter until the cake releases. ‘Vanilla Ieing © 3sticks of butter softened ‘Beat butter until white and fufly. Add © 3cups of 10x sugar 10x sugar slowly, beat. Add al ether © 1Tbsp AND 1 tsp of vanilla ingredients, and best until uy‘cmon Pony StranbersDalcht Y gee perry ( 2 1c sup divided | eapeake four {ibe egg whites (Pa Prefered Bees) | 12 etspoe cream of er 112 teaspoon vanilla extract | tablespon fresh emer jie | ablespoan lemon zt 2 ableseon popy set |. Preheat oven 035. 2 Mik V2 cups supa and fur, sit mes and then set asie. 3, Beat egg whites and cream of tara in large bow on medium speed unl fay. Add vail lemon juice and leqon 25 Beat in reming I cup of sugar, 2 blespoons ata ine, ox high speed. Coatinae Beating ul ti and lossy peaks, 4. Sprinkle sign-Nourmisture 1/4 cp ata tie, over epg mixture, fling ia just wit mine dsappears. Add poppy seeds and fold gent combine. Pour ater nto ungreased tube pan. Cut ough gel with metal spatula, 5. Boke 35 o40 minutes or uni crack el dry and tp springs bck when touched gen. nmecitely tum pan ‘psde down to cool for a east 2 hots Loosen eke rom pan with knife, emave cake fom pan ‘ling 3 ips sramberies (shor zen), blended into puree 2 cup eeam chese,soiened V4 cop sted buts room tempore 2 2p pondered sugar ‘Wa teaspoon vane |. Place strawberry pure ino small saucepan Heat overmediam-low het, and simmer, stig frequently. Cook ni edaced by 3 Wil be tk ike jam, 2" Pour reduced pre ino & smal bo and chil wnt completey coo 3 Inseperte bowl whip buster and cream cheese util light and Muy. Mix in 1 cup powered sugar, then bend in 3 ‘ublespoons reduced suber puree and vail extrac. Add remaining odered sugar and continue to mit ul desired conse, Exosting I6or cream cheese, softened 3i4up bute, sofined TOcups powdered sugar Tblespoon lemon jae "ablespoon lemon zest 1 Beat cream cheese and buterin ge bv! uti ight and Hatly 2 Add half of peered sugar and mix unl smooth 5 Add lemon joie and 2st x well 4 Add remaining powdered sugar and mix until smooth Lemon Curd 2ege ys 1 cp sugar 1 teaspoon lemon 2st ‘teaspoon lemon jlce 1VSteaspoon sat 3 tablespoon unsalted bute, oom temperature \ eo pete|. Fllbonom of doable bller wih 1 laches of water. Place on high het, Once the water begins to ol ediee to low beat to Kep wae at simmer, 2Plae eps yolks, sugar, lemon 22, lemon ue snd sl ino he top of double bile. Whisk igre ogether ‘an compleely blended then continue to whisk the card cooks, Whisk ul the mitre become ick, about 10 3: Remove pan fom heat. Cut buster ino separate pieces, hen tint the curd. Mix until smooth, Poa eur into jirand col ake Assembly (Once cke I cooled and removed rom pn, et top layer of eke by cating dow aout | ach fom tp. Then et ‘outasall anne! in the botor layer of eke Fill hanel wih saber fling and replace lop ofeake, Fost and decorate cake withthe fstng and lemon cur. Spikle poppy seeds on cake and add candied Tenan sce (op- ‘nad, Refrigerate afer assembly re) te “e iay ANGEL F000 CAKE METH CARAMEL SALTED PECAN FROSTING nn WE 11/2 cups granulated sugar plus 2 Tosp. 11/2 cups Pa. Preferred egg whites (about 12 eggs) 11/2 tsp. cream of tartar 4/4 tsp. salt 11/2 teaspoons vanilla Hest oven to 350 degrees Place sugar in food processor and process until fine Remove 3/4 cup sugar and set aside. Add Flour and pulse a few times Ina large very clean mixing bowl, beat egg whites, salt and cream of tartar until frothy. Add remaining sugar, 2 thsp. at a tine and continue beating on high speed Until meringue holds stif# peaks. Beat in vanilla Sprinkle flour/sugar mixture 1/4 at a time, folding in until no flour mixture is visable. Push batter into 2 1@ by 4 inch ungreased angel food cake pan, spreading evenly. Run a knife through to renove air bubbles. Bake on lowest rack 35 45 minutes until top springs back when touched and cracks appear dry. Invert upside own on a funnel until completely cooled. Run a knife around edges of cake to remove fron pan. Invert cake on plate or cake board. (CARAMEL. FROSTING WITH SALTED PECANS 2 Cups whole pecans 2 tsp.. vegetable oft 2 tsp. sea or flaked salt 8 ounces cream cheese 3/4 cup soft butter 4/4 cup flour 1 cup caranel dessert sauce 5-6 cups pondered sugar preheat oven to 350 degrees ‘Toss pecans with vegetable of}. Spread evenly on a parchment paper or foil lined baking sheet. Sprinkle salt evenly over pecans. Bake 5-7 minutes, checking frequently until just roasted. Cool. Cool to room teaperature. In a large mixing bowl, beat cream cheese, butter and flour on medium speed until smooth. Slowly beat in caramel sauce and powdered sugar until a thick creaay consistancy. Frost cake. Pipe frosting around botton and top of cake. Place pecans arouond outside perineter of the top of cake. Coarsely chops remaining pecans and cover exposed top of cake.