KinniTOOS® Angel Food Cake

Directions

KinniTOOS® Angel Food Cake

1. Preheat oven to 375°F (190°C).
2. Sift Kinnikinnick Angel Food Cake Mix and set aside. 
   
3. In a large bowl whip egg whites until soft peak. Add vanilla extract to egg whites and continue to whip egg whites until stiff peak.
4. Using your hand or a spatula carefully fold in Kinnikinnick Angel Food Cake Mix into egg whites. Fold mix in just until incorporated (careful not to beat all the air out of the egg whites).
5. Gently fold in Fudge KinniTOOS® crushed cookies.
6. Pour mixture into a 9” bundt or fluted pan (do not spray) 
   
7. Bake in preheated oven for 35 minutes.
8. Remove from oven and invert cake to cool.
9. To remove KinniTOOS® Angel Food Cake from pan, carefully run a pallet knife around edge of cake to loosen from pan. Press bottom of pan slightly to release. Remove bottom of cake pan (if your pan doesn't have a removable base; run a palette knife around edge of cake and tap pan upside down on counter top to loosen cake from side). 
10. Let cool completely before decorating.  
    Yields 1 cake
    
    

Strawberry Filling

1. In a medium saucepan combine thawed strawberries, granulated sugar and water. Bring to a boil while stirring constantly.
2. Reduce heat and continue to simmer until strawberries have broken down (approx. 20 minutes).
3. Add gelatin to strawberry mixture and stir until dissolved.
4. Transfer mixture to a food processor or blender. Puree until smooth (Careful: contents are extremely hot).
5. Place mixture in a bowl to cool slightly. Cover with plastic wrap and cool completely in the refrigerator for 4 hours.
6. Stir mixture before using. 

Decorate

1. Cut cooled KinniTOOS® Angel Food Cake into 3 layers. Set aside.
2. In a large bowl, whip whipping cream to medium peaks. Add icing sugar and continue to mix until still peaks.
3. Place whipped cream in a piping bag with a large round tip (#1A).
4. Place the top layer of sliced KinniTOOS® Angel Food Cake (top side down) on a cake board or plate to decorate.
5. Pipe a border around the inside and outside edge of the cake top layer.
6. Fill with Strawberry Filling between whipped cream borders. Repeat with the next layer of cake, finishing with the bottom flat layer on top.
7. Decorate the outside of the cake with piped whipped cream starting from the bottom in a circular motion working your way towards the top.
8. Pipe a second layer of border on top of outer and inner edge on top of cake.
9. Decorate with whole Fudge KinniTOOS® Cookies along the bottom edge of the cake.
10. Finish with optional fresh strawberries on top.