nikked
Gold Member
- 2,129
Delicious Angel Food Skillet Cake with Almonds and Triple Berry Topping
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SUMMARY
The discussion centers around the Angel Almond Skillet Cake recipe from the Season's Best 2005 collection, featuring a delectable combination of sliced almonds and a triple berry topping. The recipe includes a straightforward preparation method using common kitchen tools such as a Family Skillet, Classic Batter Bowl, and Nylon Turner. Key ingredients include a 16-ounce package of angel food cake mix, strawberries, blueberries, and vanilla ice cream. The cake serves 12 and is noted for its light texture and rich flavor profile.
PREREQUISITES- Familiarity with baking techniques, specifically for angel food cake.
- Knowledge of using kitchen tools such as a Family Skillet and Classic Batter Bowl.
- Understanding of ingredient measurements and conversions.
- Basic skills in fruit preparation, including hulling and slicing.
- Explore variations of angel food cake recipes to enhance flavor profiles.
- Research techniques for perfecting fruit toppings and garnishes.
- Learn about the nutritional aspects of desserts, focusing on calorie and fat content.
- Investigate the use of alternative sweeteners in dessert recipes.
Bakers, dessert enthusiasts, and anyone looking to create a light and flavorful cake for gatherings or special occasions will benefit from this discussion.
kam
Staff member
- 3,655
Here it is:
Angel Almond Skillet Cake
SB SS 2005
Cake
1 tablespoon butter or margarine, melted
1 cup sliced almonds, divided
1 package (16 ounces) angel food cake mix
1 1/4 cups water
Topping
2 cups sliced strawberries (about 1 quart)
1 lemon
1/2 cup blueberries
1 jar (11.75 ounces) strawberry ice cream topping
Powdered sugar
3 cups vanilla ice cream or frozen yogurt
Lemon twists (optional, see Cook's Tip)
1.For cake, preheat oven to 350°F. Place butter in Prep Bowl; microwave on HIGH 30-40 seconds or until melted. Brush over bottom and sides of Family (12-in.) Skillet using Pastry Brush. Using Deluxe Cheese Grater, grate 1/4 cup of the almonds into skillet; tilt skillet to coat bottom and sides with almonds. In Classic Batter Bowl, whisk cake mix and water until well blended; pour into skillet. Coarsely chop remaining almonds using Food Chopper; sprinkle over batter.
2.Bake 30-35 minutes or until cake is deep golden brown and top springs back when lightly touched with fingertip. Remove from oven; immediately loosen cake from sides of skillet. Using Nylon Turner, gently slide cake out of skillet onto Stackable Cooling Rack. (Do not invert cake out of skillet.)
3.Meanwhile, hull strawberries using Cook's Corer®; slice using Egg Slicer Plus®. Using Lemon Zester/Scorer, zest lemon to measure 1 tablespoon zest. Juice lemon using Juicer to measure 1 tablespoon juice. In Small Batter Bowl, combine strawberries, lemon zest, juice, blueberries and ice cream topping; mix gently.
4.Transfer cake to Simple Additions® Large Square Platter; lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Slice using Serrated Bread Knife and serve using Slice 'N Serve®. Top each serving with 1/4 cup strawberry mixture and one scoop of ice cream. Garnish with lemon twists, if desired.
Yield: 12 servings or 24 sample servings
Nutrients per serving: (Light) Calories 370, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 64 g, Protein 7 g, Sodium 380 mg, Fiber 2 g
Cook's Tip: To prevent cake from sliding on the platter when cutting, brush a small amount of corn syrup onto platter before placing the cake in the center.
To make lemon twists, slice lemon using Ultimate Slice & Grate fitted with v-shaped blade. Make one cut into each slice, just to the center. Twist slices.
________________________________________
Shopping List
1 tablespoon butter or margarine
1 cup sliced almonds
1 package (16 ounces) angel food cake mix
1 quart strawberries
1 lemon
1/2 cup blueberries
1 jar (11.75 ounces) strawberry ice cream topping
2 teaspoons powdered sugar
3 cups vanilla ice cream or frozen yogurt
1 lemon (optional)
Angel Almond Skillet Cake
SB SS 2005
Cake
1 tablespoon butter or margarine, melted
1 cup sliced almonds, divided
1 package (16 ounces) angel food cake mix
1 1/4 cups water
Topping
2 cups sliced strawberries (about 1 quart)
1 lemon
1/2 cup blueberries
1 jar (11.75 ounces) strawberry ice cream topping
Powdered sugar
3 cups vanilla ice cream or frozen yogurt
Lemon twists (optional, see Cook's Tip)
1.For cake, preheat oven to 350°F. Place butter in Prep Bowl; microwave on HIGH 30-40 seconds or until melted. Brush over bottom and sides of Family (12-in.) Skillet using Pastry Brush. Using Deluxe Cheese Grater, grate 1/4 cup of the almonds into skillet; tilt skillet to coat bottom and sides with almonds. In Classic Batter Bowl, whisk cake mix and water until well blended; pour into skillet. Coarsely chop remaining almonds using Food Chopper; sprinkle over batter.
2.Bake 30-35 minutes or until cake is deep golden brown and top springs back when lightly touched with fingertip. Remove from oven; immediately loosen cake from sides of skillet. Using Nylon Turner, gently slide cake out of skillet onto Stackable Cooling Rack. (Do not invert cake out of skillet.)
3.Meanwhile, hull strawberries using Cook's Corer®; slice using Egg Slicer Plus®. Using Lemon Zester/Scorer, zest lemon to measure 1 tablespoon zest. Juice lemon using Juicer to measure 1 tablespoon juice. In Small Batter Bowl, combine strawberries, lemon zest, juice, blueberries and ice cream topping; mix gently.
4.Transfer cake to Simple Additions® Large Square Platter; lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Slice using Serrated Bread Knife and serve using Slice 'N Serve®. Top each serving with 1/4 cup strawberry mixture and one scoop of ice cream. Garnish with lemon twists, if desired.
Yield: 12 servings or 24 sample servings
Nutrients per serving: (Light) Calories 370, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 64 g, Protein 7 g, Sodium 380 mg, Fiber 2 g
Cook's Tip: To prevent cake from sliding on the platter when cutting, brush a small amount of corn syrup onto platter before placing the cake in the center.
To make lemon twists, slice lemon using Ultimate Slice & Grate fitted with v-shaped blade. Make one cut into each slice, just to the center. Twist slices.
________________________________________
Shopping List
1 tablespoon butter or margarine
1 cup sliced almonds
1 package (16 ounces) angel food cake mix
1 quart strawberries
1 lemon
1/2 cup blueberries
1 jar (11.75 ounces) strawberry ice cream topping
2 teaspoons powdered sugar
3 cups vanilla ice cream or frozen yogurt
1 lemon (optional)
nikked
Gold Member
- 2,129
Frequently Asked Questions
What ingredients do I need to make the Delicious Angel Food Skillet Cake with Almonds and Triple Berry Topping?
To make the Delicious Angel Food Skillet Cake, you will need egg whites, sugar, almond extract, flour, and sliced almonds. For the triple berry topping, gather fresh or frozen berries such as strawberries, blueberries, and raspberries, along with a bit of sugar and lemon juice.
How long does it take to prepare and cook the Angel Food Skillet Cake?
The preparation time for the Angel Food Skillet Cake is approximately 15 minutes, and the cooking time is around 25-30 minutes. Overall, you can expect to have the cake ready in about an hour.
Can I use a different type of nut instead of almonds in this recipe?
Yes, you can substitute almonds with other nuts such as pecans or walnuts, depending on your preference. Just keep in mind that this may alter the flavor profile of the cake slightly.
Is it possible to make the Angel Food Skillet Cake gluten-free?
Absolutely! To make a gluten-free version of the Angel Food Skillet Cake, simply replace the all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients are gluten-free as well.
How should I store leftovers of the Angel Food Skillet Cake?
Leftover Angel Food Skillet Cake can be stored in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. For best results, store the berry topping separately to maintain its freshness.
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