129 ange food cake recipes

Final assembly of a three-layer tiramisu torte with mascarpone filling, whipped cream piping, and chocolate-covered coffee beans. The Italian dessert classic reimagined as a layer cake.

Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.

Gluten-free maple bean tarts with white kidney beans blended into a maple syrup and brown sugar filling, poured over raisins in bean-flour tart shells. Lower fat and naturally gluten-free.

Peanut butter sandwich cookies filled with grape jelly. The classic PB&J turned into a soft, brown-sugar peanut butter cookie hugging a sweet jelly center. Lunchbox nostalgia in cookie form.

Baked oatmeal studded with dried fruit and baked in individual cups until just set. A make-ahead, kid-friendly breakfast topped with a fun fruit smiley-face the little ones love.

Sweet potato bread, a soft, golden yeast loaf enriched with mashed sweet potato and eggs and studded with raisins. The sweet potato keeps the crumb moist and tender. A lightly sweet bread, lovely with butter.

Moist and tasty. Good for breakfast or a snack during the day.

Award-winning thumbprint cookies with buttery dough rolled in finely chopped nuts, pressed with your thumb, and filled with ruby raspberry jam: elegant holiday baking that won first place.

Delicious and nutritious breakfast muffins to start an energized day or a tasty and healthy snack in the middle of the day!

This is another healthy recipe, low calorie, and low-fat, a lot of protein.

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.

Red and golden raspberries marinated in a honeyed raspberry puree. A simple, elegant fruit dessert or topping for ice cream and angel food cake.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Fat-free strawberry shortcake built on a cloud-light angel food cake, layered with fresh sliced strawberries and whipped topping. A guilt-free summer dessert with classic flavors.

Maple mocha topping made from whipped egg whites, maple syrup, instant coffee, and vanilla. A light, fluffy no-cook sauce for ice cream or angel food cake with zero fat.