The Thrifted Kitchen {Angel Food Cake & Strawberry Frosting}

I know most of us look at a piece of Pyrex and just see pretty colors, whimsical patterns or how many more pieces you need to complete the set you've been slowly collecting over the years. This week, however, I have had a breakthrough, and suddenly my mixing bowls have upped their usefulness, beyond something in which to combine ingredients, beyond something to use as a serving vessel. This week, they became baking bowls.

Now, I know that most all Pyrex is oven-safe, and of course I've used pie pans, loaf pans and casseroles in that capacity. But it never crossed my mind to use mixing bowls, until I came across a recipe for "Angel Food Cake in a Hurry With Strawberry Frosting" in the Pyrex Prize Recipes book, published in 1953. This is quickly becoming one of my favorite vintage cookbooks, partly because the shameless promoting of Pyrex products is amusing, but also because the end of each recipe has a helpful time/temperature/amount info box, plus a line that tells you which Pyrex dishes you'll need to complete the task at hand. So one quick look at the end, and you'll know if you have the goods you need.

The cake part of the recipe was probably the most seamless and least messy one I've ever made. Mix everything together in a 4-quart bowl, then pop the bowl in the oven. All I had to clean was my offset spatula (to smooth the cake out) and the the beaters from the mixer. Boom.

The best part was the frosting, though, because I got to use the double boiler I picked up at an antique store some weeks ago. I love this piece of glass SO much, and relish any chance I get to use it.

I had a lot of strawberries left over after what I needed for the frosting, so I couldn't resist the urge the just plop them on top. This dessert is so quick and easy to put together, would make a perfect summer treat the next time you're having a casual get-together.

Angel Food Cake in a Hurry With Strawberry Frosting
Courtesy of Pyrex Prize Recipes, 1953
Yields one cake, 12 servings

1 package angel food cake mix

2 egg whites, unbeaten
1 cup granulated sugar
5 tablespoons crushed strawberries and juice
1 tablespoon light corn syrup

Prepare cake mix according to package directions in Pyrex 4-quart mixing bowl. Smooth top with offset (or rubber) spatula. Leave batter in mixing bowl and bake according to package directions.

After you remove it from the oven, turn bowl upside down on rack to cool before removing cake from bowl. Ice inverted cake with strawberry frosting or sprinkle with confectioners sugar.

To make frosting:

Put all ingredients in the upper bowl of a Pyrex double boiler. Beat with rotary egg beater until thoroughly mixed. Insert upper bowl in lower bowl containing rapidly boiling water. Beat constantly with rotary egg beater. Cook about 4 minutes, or until frosting will stand in peaks. Remove from heat and beat about 1 minute or until thick enough to spread on cooled cake.


  1. Found this book on eBay for $3.25! It's being shipped this week!

  2. Awesome! Let me know how you like it! :)


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