Chaneylake
Well-Known Member
Juice from 1 lime - about 1/3 cup clear tequila.
Angel Food cake wedge about 2 1/2 inch thick on fat end - about 1 inch thick on skinny end.
Quick dipped top and bottom of cake wedges as quick as possible so would not be soggy.
Starting oil temperature was 350. As I went through the cooking process on pieces 2,3 and 4 - - I quickly realized that 375 to 400 was better. Higher temperatures were to hopefully keep cake from getting soggy.
I didn't pay much attention to time frame, instead I concentrated on outer crust/browness.
Removed and hit with whipped cream before eating.
Could barely taste the lime. I/We never picked up on the tequila taste.
Angel Food cake wedge about 2 1/2 inch thick on fat end - about 1 inch thick on skinny end.
Quick dipped top and bottom of cake wedges as quick as possible so would not be soggy.
Starting oil temperature was 350. As I went through the cooking process on pieces 2,3 and 4 - - I quickly realized that 375 to 400 was better. Higher temperatures were to hopefully keep cake from getting soggy.
I didn't pay much attention to time frame, instead I concentrated on outer crust/browness.
Removed and hit with whipped cream before eating.
Could barely taste the lime. I/We never picked up on the tequila taste.
