Best Grilled Angel Food Cake Recipes

GRILLED ANGEL FOOD CAKE WITH CITRUS COMPOTE

Steps:

• For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools.
• For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate.
• For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side.
• Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don't use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake.

GRILLED CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside.
• Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
• Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan.
• To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate.

GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES

Steps:

• In a small bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over cut sides of cake., On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side. Serve cake with strawberries and, if desired, ice cream and blueberry syrup.

GRILLED ANGEL FOOD CAKE WITH GRILLED PEACHES AND CREAM AND CHERRY COULIS

Steps:

• For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
• Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.
• In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.
• For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.
• In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.

GRILLED ANGEL FOOD CAKE

Steps:

• Preheat charcoal/gas grill or broiler and away from heat source lightly coat rack or broiler pan with a nonstick cooking spray. Adjust cooking rack at least 4 to 6 inches away from heat source.
• In a medium saucepan combine strawberries, rhubarb, sugar, water, vanilla, and cinnamon. Over medium heat cook mixture until just boiling, approximately 5 minutes. Remove from heat and set aside.
• Lay angel food cake toward edge of grill rack or broiler pan where there is less heat.
• Grill cake until each side is nicely browned, approximately 1 to 3 minutes.
• On individual serving plates, place angel food cake and top each piece with 1/4 cup of the strawberry-rhubarb sauce. Add 2 tablespoons of whipped topping and serve immediately.

GRILLED ANGEL FOOD CAKE WITH FRESH FRUIT SALSA

Steps:

• In a medium bowl, combine fruit, sugar, lime juice, mint, and cayenne pepper and mix well. Cover and refrigerate for a couple of hours before serving.
• When ready to serve, prepare and preheat grill.
• Slice cake in half horizontally and place, cut side down, on grill 6" from medium coals.
• Grill for 30-60 seconds or until light golden brown. Carefully turn cake and grill on second side for 30-60 seconds until light golden brown.
• Be sure to watch the angel food cake very carefully when grilling. Don't leave the grill for even a second, because it will brown very quickly!
• Cut cake into 8 pieces and top with fruit mixture and sherbet or sorbet.
• Enjoy!

GRILLED ANGEL FOOD CAKE KABOBS

Steps:

• Heat gas or charcoal grill. Arrange cake cubes, strawberries and peach slices alternately on eight 6-inch skewers. In small bowl, mix sugar and cinnamon; sprinkle over kabobs.
• Place kabobs on grill over medium heat. Cover grill; cook kabobs about 2 minutes, turning once, until golden brown. Serve kabobs with yogurt.

TOASTED ANGEL FOOD CAKE WITH GRILLED PEACHES

Steps:

• Move oven rack to lowest position. Preheat oven to 350 degrees F. Pour cake mix into clean, large mixing bowl.
• Add water. Prepare and bake according to package directions in ungreased 10-inch tube pan. Cool completely.
• Preheat outdoor grill to medium heat, or follow alternative indoor instructions below. Clean and lightly oil grate. Sprinkle cut side of fruit with cinnamon-sugar. When ready to serve, place fruit, cut side down, on grill. Use grill pan or aluminum foil to collect syrup run-off from peaches. Cook about 2 to 3 minutes or until warm and nicely charred with grill marks. Set aside and keep warm.
• Place slices of angel food cake on clean grill using a metal spatula. Watch carefully and cook about 45 to 60 seconds on EACH side or until golden brown grill marks appear.
• Slice peaches and serve over warm, toasted angel food cake.
• Garnish: Drizzle syrup run-off from grilled peaches over angel food cake and peaches.

GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES

Steps:

• 1. In a medium bowl, toss together strawberries with balsamic vinegar and sugar. Let stand at room temperature until sugar dissolves, at least 30 minutes, stirring occasionally.
• 2. Meanwhile preheat outdoor grill to medium or use indoor grill pan
• 3. Meanwhile preheat outdoor grill to medium or use indoor grill pan place cake on hot grill and cook 3 to 4 minutes or until lightly toasted on both sides, turning over once. Spoon strawberries with their juice onto dessert plates. Place wedges of grilled cake onto plate with strawberries. Serve with whipped cream if desired. 155 calories per serving, makes six servings.

GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES

Steps:

• 1. In bowl, toss halved strawberries with balsamic vinegar and sugar, let stand at room temperature until sugar dissolves, at least 30 minutes, stirring occasionally. 2. Meanwhile, prepare outdoor grill for direct grilling over medium heat. Cut angel food cake into 6 wedges. 3. Place cake on clean hot grill rack and cook 3 to 4 minutes on each side until lightly toasted. 4. Spoon strawberries with their juice onto 6 dessert plates. Place grilled cake on plates next to strawberries, serve with whipped dream on top of fruit and cake.

GRILLED ANGEL FOOD CAKE WITH FRUIT SALSA

Steps:

• In a small bowl, combine berries, kiwi, sugar and lime juice. Grill cake, cut side down, over medium heat or broil 4 in. from heat 1-3 minutes or until lightly browned. Cut into slices. Serve with fruit salsa and, if desired, whipped topping.

GRILLED CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside.Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan.To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

GRILLED ANGEL FOOD CAKE

Steps:

• Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. To make the sauce, in a saucepan, combine the strawberries, rhubarb, sugar, water, vanilla and cinnamon. Cook on medium heat until the mixture just starts to boil, about 5 minutes. Remove the saucepan from the heat and set aside. Place the angel food cake toward the edge of the grill rack where there is less heat or on the broiler pan. Grill or broil until each side turns brown, about 1 to 3 minutes. Place the angel food cake on individual serving plates. Top each piece with 1/4 cup of the strawberry-rhubarb sauce and 2 tablespoons of the whipped topping. Serve immediately.

GRILLED ANGEL FOOD CAKE KABOBS

Steps:

• Heat gas or charcoal grill. Arrange cake cubes, strawberries and peach slices alternately on eight 6-inch skewers. In small bowl, mix sugar and cinnamon; sprinkle over kabobs.
• Place kabobs on grill over medium heat. Cover grill; cook kabobs about 2 minutes, turning once, until golden brown. Serve kabobs with yogurt.