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Place the cake into the Air Fryer, and air fry for 3 to 4 minutes at 380 degrees F, air fryer setting. In a small bowl, mix the diced strawberries, balsamic vinegar, and granulated sugar. Add a scoop of marinated strawberries to a plate. Add the grilled angel food cake over the strawberries, add some whipped cream and fresh strawberries.
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Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes. Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside. Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar.
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Preheat Your Air Fryer: Preheat your air fryer to 320 degrees F (160°C).Check your air fryer's user manual for specific instructions on preheating. Prepare the Cake Batter: In a large mixing bowl, combine the boxed cake mix, eggs, vegetable oil, and water according to the instructions on the cake mix box.Use a whisk or electric mixer to ensure the batter is smooth and well-mixed.
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Using a sifter, add the flour and first portion of sugar to a bowl and set aside. Beat remaining ingredients. Add the egg whites, extract, cream of tartar, and salt to a large bowl. On high speed, beat the ingredients until they are thoroughly combined and form soft peaks. Add remaining sugar.
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Lightly grease a tube pan (also known as an angel food cake pan) with cooking spray. Carefully transfer the cake batter into the pan, spreading it evenly. 8. Air Fry the Cake: Place the cake pan in the preheated air fryer basket and cook at 325°F (163°C) for 30-35 minutes. The cake should rise and turn golden brown. 9.
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In a large mixing bowl, cream together the egg whites and sugar. Mix in the flour, cream of tartar, vanilla, and salt. Mix well. Spray a bundt cake pan with olive oil spray. Fill about 2/3 the way full. Set into the air fryer at 320 degrees F, air fryer setting, for 11-15 minutes. Let cool before removing it from the bundt pan.
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Instructions. Preheat oven to 375 degrees Fahrenheit. Sift together the cake flour and ½ cup of granulated sugar four times. In a large metal bowl combine the egg whites, salt, cream of tarter, vanilla and almond extract. Beat with wire whip until soft peaks form.
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Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor.
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Fold into the egg mixture ¼ cup at a time until incorporated. Pour the batter into an ungreased angel food cake pan. Use a knife to gently cut through the batter and remove some of the larger air bubbles. Bake at 325°F for 45-55 minutes or until the cake is golden and the cake springs back when touched.
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To make the bites. Cut cake into 1.5" cubes. Combine cinnamon and sugar in a small bowl and whisk to combine. Set aside. Place the cake cubes in the air fryer basket and spray lightly with oil. Fry at 350 degrees for 5 minutes or until golden brown. Remove cake bites from fryer basket and immediately toss in the bowl of cinnamon and sugar.
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Add vanilla, flour, baking soda and cream of tartar and mix on medium for 1 minute. Pour batter into your greased air fryer cake pan. Bake at 325º Fahrenheit for 15 minutes. Cool and flip cake onto a plate. Repeat for additional layer. Top first layer with half of the container of Cool Whip. Place second cake layer on top of first.
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How to Make Angel Food Cake. Step 1 - Heat Oven - Preheat the oven to 350 degrees Fahrenheit. Place the oven rack to a lower middle position. Step 2 - Prepare Sugar - Place the sugar in a food processor and pulse until the sugar is fine and powdery. Remove 1 cup of sugar from the food processor and set aside.
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In a large mixing bowl, sift together 1 1/2 cups powdered sugar, salt, and cake flour. Set aside. In another large mixing bowl, use a hand mixer to beat the egg whites, vanilla extract, almond extract, and cream of tartar. Whip for 2 minutes. Gradually add the remaining 1 1/2 cups powdered sugar until stiff peaks form.
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Instructions. Preheat your oven to 325 degrees Fahrenheit. Measure the all purpose flour and cornstarch (or the cake flour, if using) and 1 1/2 cup powdered sugar very carefully into a large bowl. Whisk together with a wire whisk. Sift the flour mixture into another large bowl using a fine sieve or flour sifter.
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Stir in it until well mixed. Pour the mixture into the prepared pan. Place in the oven and cook for 10 minutes. Turn the heat down to 350 degrees and continue cooking for approximately 25-30 minutes or until a tester inserted near the center of the cake comes out clean. Remove from oven and cool in pan for 15 minutes.
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Using a butter knife or a chopstick, swirl the batter around a few times to break up any air bubbles. Repeat with the remaining batter. Step 6. Bake until golden brown and a toothpick inserted comes out clean, 35 to 40 minutes. Turn the cake upside down and cool completely, about 1 hour.
