Wednesday Is Be an Angel Day! Celebrate With an Angel Smoothie and More!

Chocolate angel food cakes, smoothies and more to celebrate 'Be an Angel Day!
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Wednesday Is Be an Angel Day! Celebrate With an Angel Smoothie and More!

Chocolate angel food cakes, smoothies and more to celebrate Be an Angel Day!

-PJ Gach

angel food smoothie

DId you know that August is filled with holidays? For instance, the 23rd is Ride the Wind Day, the 25th is Kiss and Make Up Day, and the 30th is both Frankenstein Day and Toasted Marshmallow Day!

Read Hip Hip Hooray! It’s National Rum Day! Check Out Our 14 Tasty Cocktail Recipes!

The idea behind Be an Angel Day is to pay it forward – to be nice to someone just because you can! To keep it sweet, we’ve found some fluffy and yummy recipes for you to try out then or any other day.

Angel Food Smoothie 

-A Southern Girl With Curls

angel food smoothie

Ingredients:

4 oz strawberries

1 small or medium sized banana

1/8 cup of Turbinado (raw sugar) aka Hawaiian sugar. you can also substitute with Splenda or Equal for lower calories

1/8 cup powdered milk

1/2 tsp. soy protein (available for retail at SK)

1-2 drop of Vanilla extract

About 1 & 1/2 cup of ice

Add water as desired for smoothness

Don’t add water or use less strawberries for thickness

Directions:

Place all the ingredients in a blender, mix, pour into a glass, and enjoy!

Serves 1

Angel Food Cake

-Food.com

angel food cake

Ingredients:

1 cup cake flour

3/4 cup sugar

2 tablespoons sugar

12 large egg whites (MUST be room temperature)

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

3/4 cup sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

Directions:

Note: For those not used to making angel food cakes, don’t get any yoke in the whites! If you do, throw out and start over. I always separate the egg in a glass first. Then if no yoke, pour into measuring container.

 DO NOT GREASE PAN. I always use a two-piece angelfood cake pan. Heat oven to 375°.  Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside. Combine the extracts in a small bowl; set aside.

Beat egg whites, cream of tartar and salt until it forms peaks. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. If you have a mixing guard for your mixer bowl now would be a good time to attach it.  Beating on LOW, add flour mixture and extracts slowly.  Make sure you fold in the sides and bottom of your mixing bowl. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan. Move a knife through batter to remove air pockets.

Bake 30-35 minutes or until top springs back when touched lightly with finger. Invert pan onto a tin funnel to cool completely. To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan. Then firmly spank the sides of your pan. You could use a knife but this sometime tears the sides of the cake.  Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.  No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

Serves 16


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