Angel Food Cakes originated in the United States during the mid 1800’s, where it is a matter of debate – Missouri or Pennsylvania. Who doesn’t love Angel Food Cake with strawberries and whipped cream or ice cream? Growing up, it was one of the first signs of spring.
Until cake mixes came on the scene after the Second World War, whipping egg whites for cakes was a labor of love, and then gently folding in flour and sugar.
Betty Crocker Angel Food Cake Mix
Although not Gluten Free, the rest of the family were delighted to have Angel Food Strawberry Shortcake for dessert! At least we always had Strawberry Shortcake with Angel Food Cake.
We follow the instructions closely and the cakes are perfect each time.
The only question is your individual oven and how long exactly it will take to cook.
Ingredients
- 1 box Betty Crocker Angel Food Cake Mix 370 CHO
- 1.25 cups water 0 CHO
TOTAL CHO 370 CHO
- TOTAL WEIGHT COOKED 600 GRAMS
- 370 CHO DIVIDED BY 600 GRAMS = .616 CHO/GRAM
- 12 SLICES 50 GRAMS EACH = (.616 CHO x 50 GRAMS) 30.8 CHO/SLICE
Instructions
- We pre heat our oven to 325, based on the type of tube pan we use, rather than 350.
- Placed on the lower rack, the cake cooks for 42 – 44 minutes.
- As per the box directions, do not grease the pan and let it rest upside down until completely cool. We use a small Tabasco bottle, top covered in plastic wrap and rest the tube pan against the backsplash.
- Cut around the cakes’ inner and out tubes when cool. Then cut the cake from the bottom of the tube and let gently drop onto your hand or serving platter.
- Cut with a serrated blade and wash clean in hot water after cutting each slice.
- Berries and cream or ice cream CHO in addition to cake.
