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 For a deliciously fat free dessert, try Robin Hood Angel Food Cake Mix. It takes only minutes to prepare, and all you need is water. This light and fluffy cake is perfect for any occasion, any time of the year. So now you can have your guilt free cake and eat it too. |
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You will need Non-plastic Bowl Electric Mixer Tube Pan (10" x 4" / 16 cup) (25 cm x 10 cm / 4L) Cold Water Instructions Move oven rack to lowest position. Preheat oven to 325° (160°). Combine cake mix and 1 1/3 cups (325 mL) cold water. High Altitude: add 2 tbsp. (30 mL) flour to mix. Mix at low speed for ½minute, scraping bowl constantly, then beat at medium speed for 1 minute, scraping bowl occasionally. Pour into ungreased tube pan. Cut through batter with knife to remove air bubbles. Bake for 50-60 minutes, or until top is brown, firm and cracks feel dry. Do not under bake. Immediately invert pan on upside down glass or bottle until cake is completely cool. To remove from pan, loosen cake around sides and centre tube with knife, using up and down strokes. Shake out. Cut cake with electric knife or serrated knife using gentle sawing motion. Tip 1. Serve with fresh berries or sliced peaches and whipped cream. 2. For a NO-FAT dessert, garnish with raspberry coulis. Purée 2 cups (500 mL) fresh or frozen and thawed raspberries in food processor. Strain; sweeten to taste. 3. Fold ½cup (125 mL) mini chocolate chips into prepared batter. 4. NO-FAT "Jiffy Snow" Frosting: Bring 1 ¼cups (300 mL) corn syrup to boil. Beat 2 egg whites to stiff, moist peaks. Gradually add hot syrup, beating until stiff and shiny, about 5 minutes. Colour and flavour as desired. Shelf Life The shelf life of this product is 12 months from the date of manufacture. What exactly is a manufacturing code, and how do I read it? For example, the manufacturing code (date the product was made) might look something like this: 6 365 548 0321 780
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