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White-and-Gold Angel Cake Recipe
|Cake mix||14 1⁄2 Ounce|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Yellow food color||3 Drop|
|Confectioners sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 1594 Calories from Fat 143
% Daily Value*
Total Fat 14 g22.1%
Saturated Fat 9.5 g47.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2861.3 mg119.2%
Total Carbohydrates 352 g117.2%
Dietary Fiber 1.6 g6.4%
Sugars 186.9 g
Protein 19 g38.6%
Vitamin A 0.2% Vitamin C 36.1%
Calcium 40.2% Iron 0.67%
*Based on a 2000 Calorie diet
Prepare cake mix as package label directs.
Divide batter in half.
Into half of batter, fold lemon peel and juice and 10 drops food color just until combined.
Spoon white and yellow batters alternately into ungreased 10-inch tube pan.
Cut through batter twice with spatula or rubber scraper.
Smooth top of batter with rubber scraper, pressing batter gent- ly against side of pan.
Bake and cool as the label directs.
Sprinkle top with confectioners' sugar before serving.
Makes 12 servings.