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French Toasted Angel Food Cake

12/1/2011

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​Happy Birthday to my beautiful daughter!
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What better way to celebrate your 13th birthday than with a French Toasted Angel Food Cake?  I cut this recipe out of a magazine so long ago that I don't even remember what magazine it was from.  This french toast recipe definitely calls for a special occasion and what could be more special than a birthday breakfast?
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Start with a basic Angel Food Cake.  (I made mine from scratch but you could buy one or even use a mix.)
Angel Food Cake
1 cup cake flour                                         1 1/2 teaspoons cream of tartar
1 1/4 cups sugar                                        2 teaspoons fresh lemon juice
1/4 teaspoon salt                                      1 teaspoon lemon zest
1 1/4 cups egg whites (I used 7)             1 teaspoon vanilla
​Combine flour, 1 c. sugar and salt.  
​With mixer beat egg whites on medium speed until foamy.  
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Add cream of tartar. Increase speed to high and beat until soft peaks.  
Beat in 1/4 c. sugar and beat until stiff peaks.  
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​Stir in lemon juice, zest and vanilla.  Sift in 1/4 of flour and fold in.  Repeat 3 more times.  Scoop into angel food cake pan.  Bake 40 minutes at 350.
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​Invert cake immediately onto wire rack and remove from pan.
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French Toasted Angel Food Cake
1 angel food cake
6 eggs
1 1/2 cups milk
3 Tablespoons sugar
2 teaspoons vanilla
1 Tablespoon butter
whipped cream
maple syrup
fresh raspberries


​​Slice cake into wedges.  Whisk together eggs, milk, vanilla and sugar.
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Pour into a shallow dish and soak wedges 1 minute per side.
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​Melt butter in skillet and cook wedges 2 minutes per side or until golden brown.
To serve, stand slices in cake formation, top with whipped cream, drizzle with maple syrup and garnish with fresh raspberries.
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It's hard for me to believe that my youngest child is a teenager.  I honestly don't know where the time has gone.  

Happy Birthday Sweet Pea!  
​Ciao!
Click here for a printable version of this recipe
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