Wednesday, June 27, 2012

French-Toasted Angel Food Cake


Ingredients:

1 7 - 8 inch angel food cake

6 eggs, slightly beaten

1 1/2 cups milk

3 tablespoons sugar

2 teaspoons vanilla

1 tablespoon butter

Whipped cream or creme fraiche

Maple syrup

Cut-up fresh strawberries

Directions:

Slice the angel food cake into 10 to 12, 1-inch thick wedges. In a shallow dish combine eggs, milk, sugar; and vanilla. Soak wedges in egg mixture for 1 minute per side. In a nonstick skillet or on a nonstick griddle melt butter over medium heat. Cook 4 wedges at a time for 1 to 2 minutes on each side or until golden brown. To serve, stand slices in cake formation. Top with whipped cream or creme fraiche. Drizzle with maple syrup and top with strawberries. Serve immediately. Makes 10 to 12 servings.

Recipe shared from: 
http://www.bhg.com/recipe/sponge-cakes/french-toasted-angel-food-cake/