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Angel Food cake mix fix

18 years ago

Someone gave me a box of Angel Food cake mix. I've never really liked AF cake, but I didn't want to seem ungrateful, so I took it. It's the 'just add water' type of mix.

Is there something I can add to it to make it more like regular cake? Eggs? Flour? Oil? (Please,no Jello) How much of what? Any suggestions are appreciated.

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Comments (8)

triciae
18 years ago
I'd make the cake then slice it horizontally into two layers. Put sliced strawberries between the layers & frost with whipping cream. Maybe, that wouldn't seem so Angel Food cakey to you??

Can't think of how you could change the mix. There's lots of powdered egg whites in the mix because that's what gives Angel Food cake it's lift. I think you'd make a mess if you added anything like eggs or flour.

/tricia
shaun
18 years ago
Try this:

1 package angel food cake mix

1 can crushed pineapple (don't drain)-- 20 Ounce Can

******************************
1. Combine both ingredients in large bowl.

2. Mix on medium speed with electric mixer.

3. Bake in accordance with cake mix box.
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I don't have angelfood cake experience, but I've made a lot of sponge cakes - both use whipped egg white instead of leavening agents to produce a fluffy cake so the rules are similar. I have never used a mix so I'm a bit suspicious that the mix may be the problem - perhaps that is just my anti-mix snobbery talking. I don't think the toothpick test is good for these cakes - the test I use is to gently push in on the top of the cake - if done it should spring back. After doing a few, you get a good feel for what it feels like when it is done. If the cake is staying together when you invert it to cool, then I doubt that under baking is the problem. The only times I have had an underdone sponge cake, the top separated and started to fall out of the pan when I inverted the cake. An hour may be a bit soon to take it out of the pan - the cake should be all the way cool before you remove it. The air bubbles encased by the beaten egg white are what is holding the cake up. The egg white bubbles are still tender when the hot cake comes out of the oven. They need to cool and firm up so they can stay inflated and support the cake. That is why you cool upside down - gravity pulling down and the pan bottom and sides holding onto the cake so the bubbles stay open and cool that way. lindac, I have rescued an underdone sponge cake - when I inverted the pan most of the top of the cake separated and fell on the counter - I turned the pan right-side up, quickly scooped up what fell out and flipped it back in, and put the pan back in the oven for a while - not the most perfect sponge cake I've ever made but it was okay for family. The worst cake disaster I still vividly remember even though it was about 40 years ago when I was just starting to bake sponge cakes. I put the cake in the oven and then realized I had left something out. I was in such a hurry to take the tube pan back out that I grabbed it by the center tube instead of the outside - so of course it separates and batter starts dripping onto the hot oven floor - what a mess!
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Marilyn Sue
18 years ago
I recently read a recipe to add orange juice for the water in your Betty Crocker Angel Food cake mix plus 1 raw egg white. I have not tried this yet, however I plan on trying it.
noinwi
Original Author
18 years ago
Thank you all for your responses. Looks like my only option is to make flavored Angel Food cake. I used my only can of pineapple for pizza last night...dang! I guess the cake mix will have to sit on the shelf until my next grocery run.
proudmamato4
18 years ago
There's also freecycle.org :-)

Good luck!
Nancy
noinwi
Original Author
18 years ago
Ok, so I found some orange juice in the freezer and made the cake with that, did not add the extra egg white. The flavor is nice...I made a little glaze with some of the juice mixed with powdered sugar(some Grand Marnier would have been good in this).
It's a little too 'airy' for me, but DH likes it, so it definitely won't be wasted. An interesting experiment. Thanks again for your suggestions.
Marilyn Sue
18 years ago
I made the angel food cake recipe that I posted using the extra egg white and the orange juice. Love the texture of the angel food cake with the added egg white. Be sure and add the egg white and the orange juice together to measure the amount of liquid called for in your Betty Crocker mix.
Will be making more of these.

Sue
azzalea
18 years ago
For future reference, you can whip some dry jello powder into the batter. Just add a tablespoon or 2 at a time, until you get the flavor you want. You can add to the entire bowl, or just flavor some of the batter and make a marble angelfood cake.

you can also layer angelfood batter with cinnamon sugar and nuts for a low-fat coffee-cake type concoction. Or you can add cocoa powder to the mix to make a chocolate angelfood cake. Cocoa is fat-free, so it won't ruin your AF cake--do NOT use melted chocolate, that won't work--the fat will deflate the egg whites.

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