Ingredients:

  • 11 oz angel food cake loaf
  • 3 tbsp neutral oil
  • 0.5 cup granulated sugar
  • 1.5 tbsp ground Saigon cinnamon
  • 0.25 tsp fine sea salt

Instructions:

  1. Using a serrated bread knife, saw the angel food cake into uniform 2.5 cm cubes. Avoid tearing the cake to ensure even browning.
  2. For the Air Fryer method: Mist the cake cubes with neutral oil and arrange in a single layer. Air fry at 200°C (392°F) for 6 minutes, shaking halfway, until deep golden and firm.
  3. Alternatively, for the Skillet method: Heat oil in a non-stick skillet over medium heat. Fry the cubes for approximately 1-2 minutes per side until they are golden brown and crisp.
  4. For the Oven Method: Bake on a wire rack over a sheet tray at 200°C (392°F) for 10 minutes.
  5. In a large bowl, whisk together the sugar, cinnamon, and sea salt.
  6. Immediately transfer the hot cake bites to the sugar mixture. Toss using an upward folding motion to ensure the residual heat anchors the cinnamon sugar to the crust.
  7. Cool slightly for 2 minutes until the sugar shell hardens into a glassy crust.