Best Angel Food Cake With Mountain Dew Glaze Recipes

EDNA LEWIS'S ANGEL FOOD CAKE

Steps:

• Heat oven to 375 degrees. Combine flour and 3/4 cups sugar and sift twice onto wax paper or a plate. Set aside.
• Put egg whites into a large mixing bowl and beat on low speed until frothy. Add cream of tartar, salt, vanilla and 1 tablespoon water. Continue beating, gradually increasing speed until egg whites begin to increase in volume. Sprinkle remaining 3/4 cup sugar over whites 1/4 cup at a time, and beat until incorporated. Do not overbeat. Egg whites should be just firm enough to form soft peaks.
• Sift 1/4 of the reserved flour and sugar mixture over beaten whites and fold in. Repeat until entire mixture has been added, making sure each addition is fully incorporated into whites before adding more.
• Spoon batter into an ungreased 10-inch tube pan. Use a long spatula or butter knife to draw a deep line through center of batter following circumference of pan; this will release any large pockets of air.
• Bake 35 to 40 minutes or until cake is golden brown and springs back to the touch. Remove from oven and invert onto a plate; cool completely in pan. When cooled, use a long straight-edged spatula to loosen cake from sides of pan. Store tightly covered.

MOUNTAIN DEW™ CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, pudding mix, oil, eggs and citrus soda. Mix until all ingredients are moistened.
• Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool completely.
• To make the topping: In a saucepan, combine pineapple (with juice), sugar and corn starch. Bring to a boil and cook, stirring constantly, until thick. Remove from heat. Add butter and coconut. Spread topping evenly over cake.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

ANGEL FOOD CAKE WITH MOUNTAIN DEW GLAZE

Steps:

• 1. Preheat the oven to 375 degrees F. Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or anything could cause the cake not to rise. Sift together the flour, and 3/4 cup of the sugar, set aside.
• 2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks.
• 3. When the egg white mixture has reached its maximum volume, FOLD, DON'T MIX in the sifted ingredients gradually, one third at a time. DO NOT OVER MIX . Put the batter into the tube pan.
• 4. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
• 5. While the Cake cools, Mix together 3/4c Powdered Sugar, with enough Mountain Dew to form a glaze that will fall like a Ribbon when mixed together
• 6. Pour Glaze over the cake, And Enjoy immediately :)