Tasty Angel Cake Churro Bites (Print-Friendly Version)
Golden, crispy angel cake bites dusted with cinnamon sugar and perfect for dipping or sharing.
# What You’ll Need to Make This:
→ Main Components
01 -
1 store-bought angel food cake
→ Cinnamon Sugar Coating
02 -
200 grams granulated sugar
03 -
26 grams ground cinnamon
→ For Frying
04 -
Vegetable oil, as needed for deep frying
→ Optional Sugar Glaze
05 -
120 grams powdered sugar
06 -
15 millilitres milk
# How to Prepare:
01 -
Allow angel food cake to thaw completely if frozen. Slice into uniform cubes approximately 4 cm x 4 cm for even cooking.
02 -
Heat vegetable oil in a deep pan to 170°C. Fry cake cubes in batches, gently turning with a slotted spoon, until all sides are golden brown, about 2–3 minutes per batch. Avoid overcrowding to maintain oil temperature and ensure even browning.
03 -
Remove fried cubes and place on paper towels or a wire rack to drain excess oil. Allow to drain briefly to prevent sogginess.
04 -
Immediately toss warm cake bites in a bowl containing combined granulated sugar and cinnamon. Mix gently to coat evenly on all sides.
05 -
For extra sweetness, mix powdered sugar with milk until smooth. Drizzle glaze over the cinnamon-sugar coated bites and allow to set before serving.
06 -
Present churro bites warm for optimal texture. Accompany with dipping sauces such as chocolate, caramel, or vanilla cream if desired.
# Extra Tips:
01 -
For best results, coat cake bites in cinnamon sugar while still warm to ensure proper adhesion and crispness.
02 -
To refresh leftover bites, bake at 175°C for 3–5 minutes to restore texture.
03 -
Bites are best enjoyed immediately but can be stored in an airtight container at room temperature for up to two days.