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Cake of the Angels Recipe
|Sugar||1 1⁄4 Cup (20 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Angel food cake slice||12 (Thin)|
|Ripe pineapple chunks||2 Cup (32 tbs) (Fresh, Bite Size Pieces)|
Serving size: Complete recipe
Calories 2926 Calories from Fat 389
% Daily Value*
Total Fat 43 g66.6%
Saturated Fat 8.6 g43%
Trans Fat 0 g
Cholesterol 1160.5 mg
Sodium 1741.3 mg72.6%
Total Carbohydrates 620 g206.6%
Dietary Fiber 0 g
Sugars 343.6 g
Protein 32 g64.6%
Vitamin A 26% Vitamin C 93.3%
Calcium 11.9% Iron 13.8%
*Based on a 2000 Calorie diet
Boil just until sugar dissolves.
Cover pan and allow syrup to cool slightly.
Beat yolks well.
Beating constantly, pour syrup in a thin stream into yolks.
Pour mixture back into saucepan and cook over low heat, stirring constantly until mixture is thickened and loses translucency; do not let it boil (this may take 15 minutes).
Strain and allow the sauce to cool to room temperature, stirring occasionally.
Do not refrigerate.
Pass cake slices for each person to place on dessert plate.
Pineapple is spooned lightly over cake and sauce ladled generously over both.