My mother made these for us when we were kids and I loved them. This is one of the fifty or so very special recipes that I took with me when I moved out on my own.<\/p>\n
I’m not sure I made these myself, ever. I’ve thought about them, and looked at the recipe card in my recipe file box. But on close inspection, I made several crucial typos, so I doubt I’ve made them.<\/p>\n
Then I ran across the very original of the recipe in one of my 250 cookbooks (1964 Pillsbury’s Bake-Off<\/a>). It is noted with my mother’s “Good<\/span>” written next to it. I think it’s time to make them again!<\/p>\n The recipe below has two options for serving: the original, and an updated, lighter option. For us, I’ll make the light version. But I guarantee that the original recipe is very, very good!<\/p>\n Recipe: Angel Squares You can bake a half-recipe in an 8″x8″ pan for 35 minutes. Use 4 egg whites in a half-recipe.<\/p>\n Stir together:<\/p>\n Blend in:<\/p>\n Beat 2 minutes at medium speed (or 300 strokes with a spoon).<\/p>\n Beat:<\/p>\n Beat until soft peaks form. Fold into batter, gently but thoroughly.<\/p>\n Turn into 13″x9″ inch pan, greased and floured on bottom. (I lined the bottom of the pan with parchment, sprayed with Pam, and dusted with flour.)<\/p>\n Bake for 35-40 minutes, until cake springs back when touched lightly in center. Cool.<\/p>\n Two options for serving:<\/p>\n Original:<\/strong> Cut the cake into 3×2-inch rectangles. Frost top and sides. Roll in 1 1\/2 to 2 cups cashews or salted peanuts, finely chopped. (Peanuts were what my mother used.) Drizzle with chocolate glaze.<\/p>\n Light version:<\/strong> Cut the cake into serving-size portions, and split in half through the middle. Top with softened frozen yogurt and fruit (such as sliced strawberries or peaches, or blueberries). Drizzle with a tiny bit of your favorite chocolate sauce if you want. Or use fruit and lite frozen topping (like Cool Whip). One-eighth of an 8″x8″ cake has about 200 calories and essentially no fat.<\/p>\n Recipe Comments<\/strong><\/p>\n This is good for a non-fat cake. It tastes, predictably, quite sweet. I remember it as being a lighter, fluffier cake. That may be because I didn’t make any adjustments for high-altitude (we live at 5000 feet), or it may just be that I remember wrong. We had it both with strawberries and the next night, with sliced bananas and chocolate. Great!<\/p>\n","protected":false},"excerpt":{"rendered":" My mother made these for us when we were kids and I loved them. This is one of the fifty or so very special recipes that I took with me when I moved out on my own. I’m not sure … Continue reading
\nthree and a half stars<\/em>
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