Easy Angel Food Cake
#11
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Tough and chewy baked goods is almost always from over mixing since that develops the flour glutin (sp?) and that makes them cook up tough. That is the same reason that pie crust turns out chewy and damp.
#13
Super Member
Join Date: May 2011
Posts: 4,688
We made a ton of these for a church supper -- it was great!! To do it over, I would have more than pineapple. Someone suggested that canned peaches (not pie filling) worked as well as the pineapple, but I have not tried it.
#14
When I make this for Hubby (diabetic), I sometimes add sugar-free jello (any flavor you prefer). With cherry pie filling, might add almond extract. Wonder how canned cherries would work....May have to try that!
#15
Junior Member
Join Date: Jan 2012
Location: Belleville, MI
Posts: 142
I recently had a craving for warm peach pie with ice cream. Too many calories so I used the peach pie filling and made a angel food cake. It was great. I warmed it a bit in microwave and a scoop of sugar free ice cream and it was just as good as the real thing without all the calories. I will have to try the canned peaches.
#16
HaHa! That reminds me of my "Bereavement Casserole"! Every time I needed to take dinner to a grieving family I used my go-to Spaghetti casserole which eventually inherited its new name!
#19
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Thread
Thread Starter
Forum
Replies
Last Post