How To make Icebox Angel Cake

the Best no bake dessert!

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How to make a 2-INGREDIENT LEMON ANGEL FOOD CAKE | Recipes.net

Achieve the airiness of an angel food cake and the bold lemon flavor of a lemon meringue pie with our quick and easy recipe of this moist and delicious lemon cake made with only two ingredients!

???? Check the full recipe on how to make a 2-Ingredient Lemon Angel Food Cake:

Ingredients:
1 box (16 oz) angel food cake mix
22 oz lemon curd at room temperature

To serve:
¼ cup powdered sugar

⬇️ How to make a 2 Ingredient Lemon Angel Food Cake ⬇️
0:09 Preheat oven to 350°F and grease a cake pan with cooking spray.
0:15 In a large bowl, combine cake mix and pie filling or lemon curd until smooth.
0:39 Pour into a greased cake pan. Spread evenly.
0:53 Bake for 30 to 40 minutes.
0:57 Allow to cool down completely.
0:59 Dust with powdered sugar and serve.

???? For more recipes:
???? For more cake recipes:

Red, white and blue Berry Angel Food Cake dessert *easy*

Angel Food Cake | 1 Minute Tutorial | Oven Lovin Presents

Good morning everyone! Another new week just gets started!

For this recipe, the cake will be softer by using CAKE FLOUR instead of All Purpose Flour. To stabilize whipped egg white, add LEMON JUICE or Cream of Tarta.

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Angel Food Cake Mix Test

I'm testing the Betty Crocker Angel Food Cake Mix and following the instructions on the box.

I keep the cake in the fridge overnight before cutting it to firm it up a little bit and that makes it easier to slice. The texture and taste are better the next day too.

The small box of cake mix makes a large size cake and you will need a standard Angle Food cake pan (tube pan/loaf pan) with legs for upside-down cooling.

I made the cake in 2 regular 8x 4: loaf pans and I had some batter left over to make 5 cupcakes. The 2 loaf pans need to be at least 9 x 5 for the amount of the cake batter.

Ingredients:
1 box Betty Crocker Angel Food Cake Mix
1-1/4 cup water (room temperature)
1/2-3/4 cup fresh (dry) raspberries, break up slightly
1 tbsp cornstarch for coating the raspberry

Method:
1. Follow the instructions on the box by Mixing the cake mix and water for 30 seconds at first.
2. Increase speed to medium and mix for 2 minutes. The cake batter will rise up almost to the top of the mixer bowl.
3. Pour the cake batter into a non-grease tube/loaf for Angel Food Cake.
4. Bake at 350 deg. F for 30-45 minutes depending on the type of pans you are using.
Note: I use two 8x 4 and bake for 30 minutes.
5. Do not open the oven door during baking. The cake will be golden brown on top, dried, and cracked.
6. Cool the cake upside down if using an Angel Food Cake pan. Cool sideways if using loaf pans on a wire rack. Let cool completely.
7. Run a knife or a metal spatula around the edges of the cake and use your fingers to manipulate it to get the cake out of the pan.
8. Wrap the cake with plastic wrap and keep it in the fridge overnight before cutting.
9. Serve with fresh berries and whipped cream.

For Raspberry Angel Food Cake:
1. Follow the above method to No. 1-2.
2. Fold in slightly break up fresh strawberries (dry) coated with cornstarch until evenly distributed. Do not overmix because you may deflate the cake batter too much.
3. Pour in the ungreased Angel Food Cake pan as directed above or on the box of the cake mix.
4. Follow steps 3-9 above.

How to make Strawberry Icebox Cake RECIPE

How to make Strawberry Icebox Cake. This No Bake Strawberry Cheesecake Icebox Cake is the perfect easy no-bake dessert with a cheesecake pudding, whipped cream, graham crackers, and fresh strawberries. The best part about this no bake dessert recipe is that you can make it ahead and store it in the fridge! A delicious and crowd-pleasing favorite and always amazing for potlucks, parties and barbecues!

GET TIPS AND GRABE THE FULL PRINTABLE RECIPE HERE:


*3-1/2 cups freshly whipped cream divided (or can use 3-1/2 cups of your favorite whipped topping like Cool Whip)
*1 3.4-ounce package cheesecake pudding can also use vanilla pudding or beat in one 8 ounce package of softened cream cheese minus the milk
*2 cups cold milk to make the pudding - omit if using cream cheese option
*12 graham crackers
*2-1/2 cups mixture of fresh sliced strawberries divided leaving the prettiest slices for the top

Optional Toppings:
crushed graham cracker crumbs
chopped nuts
drizzle of chocolate
powdered sugar for dusting


To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
In a separate large bowl, make the pudding according to package directions using the 2 cups of cold milk. Allow 5 minutes to thicken. Once thickened, fold in the 3 cups of whipped cream.
Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.

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