Best Christmas Angel Cake Recipes
CHRISTMAS ANGEL CAKE
Celebrate the joy of Christmas with this delicious angel cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with nonstick cooking spray. Line bottom with waxed paper; spray and lightly flour paper. Generously spray and flour 10-oz. custard cup.
- In large bowl, combine cake mix, water, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into sprayed and floured custard cup. Pour remaining batter evenly into sprayed and floured paper-lined pan.
- Bake at 350°F. until cake springs back when touched lightly in center. Bake custard cup for 20 to 30 minutes; bake 13x9-inch pan for 28 to 33 minutes. Cool cakes in pan and cup for 15 minutes. Invert cakes onto wire rack; remove pan, cup and paper. Cool 30 minutes or until completely cooled.
- Invert large cake onto flat serving tray or foil-covered 20x15-inch cardboard. To form angel shape, starting at center of one short side, make 2 diagonal cuts to corners of opposite short side, forming a triangular piece in center. Separate piece 1 and 2 from piece 3 at bottom of cake to form wings. (See diagrams.)
- For angel's halo and head, flatten foil baking cup; place at point of center triangle between wings. Invert small round cake onto halo.
- In medium bowl, combine frosting and whipped topping; blend well. Reserve 1/4 cup frosting mixture for hair. Frost sides and tops of cake pieces. Sprinkle coconut over wings. Sprinkle wings with edible glitter.
- Place candies on cake for eyes, mouth and buttons. Add yellow food color to reserved frosting; blend well. Spread or pipe frosting on head for hair. Cut wafer cookie and add to cake for songbook. Attach small candies with frosting for hands. Store in refrigerator.
Nutrition Facts : Calories 550, Carbohydrate 80 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 58 g
CHRISTMAS ANGEL CAKE RECIPE - (4.6/5)
Provided by á-46991
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with nonstick cooking spray. Line bottom with waxed paper; spray and lightly flour paper. Generously spray and flour 10-ounce custard cup. In large bowl, combine cake mix, water, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into sprayed and floured custard cup. Pour remaining batter evenly into sprayed and floured paper-lined pan. Bake at 350°F. until cake springs back when touched lightly in center. Bake custard cup for 20 to 30 minutes; bake 13x9-inch pan for 28 to 33 minutes. Cool cakes in pan and cup for 15 minutes. Invert cakes onto wire rack; remove pan, cup and paper. Cool 30 minutes or until completely cooled. Invert large cake onto flat serving tray or foil-covered 20x15-inch cardboard. To form angel shape, starting at center of one short side, make 2 diagonal cuts to corners of opposite short side, forming a triangular piece in center. Separate piece 1 and 2 from piece 3 at bottom of cake to form wings. (See diagrams.) For angel's halo and head, flatten foil baking cup; place at point of center triangle between wings. Invert small round cake onto halo. In medium bowl, combine frosting and whipped topping; blend well. Reserve 1/4 cup frosting mixture for hair. Frost sides and tops of cake pieces. Sprinkle coconut over wings. Sprinkle wings with edible glitter. Place candies on cake for eyes, mouth and buttons. Add yellow food color to reserved frosting; blend well. Spread or pipe frosting on head for hair. Cut wafer cookie and add to cake for songbook. Attach small candies with frosting for hands. Store in refrigerator.
ANGEL WING CHRISTMAS, CHOCOLATE CAKE
What could be better at Christmas than a Chocolate Angel Wing Cake! I think I made and saved this recipe back in the 60's...I believe it was in a magazine...but do not sure. I have saved recipes since 1950! And will share many with all. I do know it was a treasure to keep. You're guests will be delightfully surprised when you serve them this beautiful cake,during the holidays... Thanks to BAKERS JOY for this GREAT RECIPE, and picture.
Provided by Nancy J. Patrykus @Finnjin
Categories Cakes
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350. Prepare a 10 inch fluted tube cake pan, with "Bakers Joy" spray.. Beat egg whites until foamy. Add sugar, a tablespoon at a time and beat until mixture forms stiff peaks. Fold in almonds, coconut and flour. Set aside.
- In a large mixing bowl combine remaining ingredients. Then beat at medium speed with an electric mixer for 2 minutes. Pour 1/2 of batter into prepared pan. Evenly spoon in egg white mixture onto batter, the top with remaining batter.
- Bake 50-55 minutes until cake tests done. Cool in pan for 20 minutes. Remove from pan and continue cooling on a wire rack. Garnish with confectioners sugar icing, MARASCHINO CHERRIES and a sprig of artificial HOLLY is optional ...BUT BEAUTIFUL..!! Merry Christmas to all, Nancy 12/10/11
CHRISTMAS ANGEL CAKE
How to make Christmas Angel Cake
Provided by @MakeItYours
Number Of Ingredients 23
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with nonstick cooking spray. Line bottom with waxed paper; spray and lightly flour paper. Generously spray and flour 10-oz. custard cup.
- In large bowl, combine cake mix, water, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into sprayed and floured custard cup. Pour remaining batter evenly into sprayed and floured paper-lined pan.
- Bake at 350°F. until cake springs back when touched lightly in center. Bake custard cup for 20 to 30 minutes; bake 13x9-inch pan for 28 to 33 minutes. Cool cakes in pan and cup for 15 minutes. Invert cakes onto wire rack; remove pan, cup and paper. Cool 30 minutes or until completely cooled.
- Invert large cake onto flat serving tray or foil-covered 20x15-inch cardboard. To form angel shape, starting at center of one short side, make 2 diagonal cuts to corners of opposite short side, forming a triangular piece in center. Separate piece 1 and 2 from piece 3 at bottom of cake to form wings. (See diagrams.)
- For angel's halo and head, flatten foil baking cup; place at point of center triangle between wings. Invert small round cake onto halo.
- In medium bowl, combine frosting and whipped topping; blend well. Reserve 1/4 cup frosting mixture for hair. Frost sides and tops of cake pieces. Sprinkle coconut over wings. Sprinkle wings with edible glitter.
- Place candies on cake for eyes, mouth and buttons. Add yellow food color to reserved frosting; blend well. Spread or pipe frosting on head for hair. Cut wafer cookie and add to cake for songbook. Attach small candies with frosting for hands. Store in refrigerator.
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