Ww Peach Angel Food Cake Recipes

PEACH ANGEL FOOD CAKE

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.

LOW LOW CAL ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl mix together flour and baking powder.
• In a large bowl beat eggwhites until they become frothy.
• Add cream of tartar to eggwhites and beat until stiff peaks form. Next sprinkle sugar and Splenda/or twin carefully over the eggs until blended.
• Add vanilla to the egg white mixture.
• With hand mixer on med/low speed, slowly sprinkle flour mixture into eggs, aprox 1 tbsp at a time, mixing as each is added.
• When all mixed together, pour into med cake pan or into individual cupcake papers and bake until top springs up when poked; approx 25 minutes.

ANGEL FOOD CREAM DELIGHT

Steps:

• Cut off top of cake 1 inch down from top. Scooping carefully, make a tunnel in bottom part of cake, 1 inch from sides and bottom.
• Mix dry pudding mix and pineapple (including juice) and let stand.
• Whip 1 cup of cream, add nuts, sliced berries and pineapple mixture, folding completely.
• Sprinkle rum around inside cake tunnel and cake top,.
• Fill tunnel with cream mixture and replace top on cake, pressing gently to seal.
• Whip remaning cream and add remainder of filling that didn't fit into the cake. (Hopefully you have some left!)
• Frost cake and decorate with whole berries and pecans.

GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM

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.

LOW FAT PUMPKIN ANGEL FOOD CAKE

Steps:

• Preheat oven to 350°F.
• In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
• Prepare cake according to the package directions.
• Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
• Gently spoon the batter into a 10" tube pan.
• Cut through the batter with a knife to remove any air pockets.
• Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
• Invert on a wire rack immediately.
• Cool for one hour until completely cool. Run knife around the sides and invert on plate.

PINA COLADA ANGEL FOOD CAKE - WW POINTS = 5

Steps:

• Place an oven rack in the lower third of the oven; preheat the oven to 375 degrees.
• Sift the flour and salt in a bowl. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Beat in the granulated sugar, 2 tablespoons at a time, until stiff peaks form. Beat in the coconut extract.
• Sift one third of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in just until blended. Repeat with the remaining flour mixture, one third at a time, being careful not to overmix the batter.
• Scrape the batter into an angel food cake pan; spread evenly. Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. Invert the pan on the neck of a funnel or bottle and let cool completely. To loosen, run a thin-bladed knife around the sides of the pan and around the center tube. Unmold the cake on a serving plate. If making ahead, wrap and let stand at room temperature overnight.
• To make the glaze: whisk the confectioners sugar, pineapple juice and rum extract in a bowl until smooth. Drizzle evenly over the top of the cake and sprinkle with the shredded coconut.

PEACH ANGEL DESSERT

Steps:

• In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrupnuntil smooth. Cook and stir until mixture comes to a boil. Cook for 1-2 minutes until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times.
• Cut angel food cake into nine slices. Line an ungreased 13x9x2-inches dish with the slices. In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in confectioners' sugar. Set aside 1/3 cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture; spread over cake. Top with peaches. Pour gelatin mixture over peaches.
• Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved whipped topping. Refrigerate leftovers.