Description
Light angel cake pieces are fried until golden, then coated in cinnamon sugar for an easy churro-style dessert that’s crisp on the outside and soft inside.
Ingredients
- 1 box angel cake mix
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- Vegetable oil, for frying
- Optional: chocolate sauce, for dipping
Instructions
- Prepare the angel cake batter according to the package directions.
- Bake as directed, then allow the cake to cool completely.
- Cut the cooled cake into bite-sized cubes.
- In a shallow bowl, mix the sugar and cinnamon until combined.
- Heat vegetable oil in a deep skillet to about 350°F (175°C).
- Fry cake cubes in small batches for 1–2 minutes, turning until golden.
- Remove with a slotted spoon and drain briefly on paper towels.
- While warm, roll each piece in cinnamon sugar until coated.
- Serve warm, with chocolate sauce if desired.
Notes
- Fry in small batches to keep the oil temperature steady.
- Roll the bites in cinnamon sugar while still warm so it sticks well.
- For best texture, serve immediately after frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes