Almond Cocoa Angel Cake Food

ALMOND COCOA ANGEL CAKE

Steps:

• Preheat the oven to 350 degrees. To make the cake, in a medium bowl, combine the flour, cocoa powder, salt, and 6 tablespoons of the sugar. In a large bowl, with an electric mixer on medium speed, beat the egg whites until foamy. Add the cream of tartar and almond extract. Increase the mixer speed to high. Gradually add the remaining 1/2 cup sugar and beat until stiff and glossy peaks form and the sugar dissolves. Fold the flour mixture, one-third at a time, into the beaten whites.
• Place in an ungreased 9 x 5 inch loaf pan and bake for 25 minutes, or until a tooth pick inserted in the center comes out clean. Turn upside down on a rack and cool for 30 minutes.
• To make the fruit sauce, in a small saucepan, whisk together the orange juice, cornstarch, and sugar. Bring to a boil over medium heat. Boil for 2 minutes, or until thickened. Remove from the heat and stir in the peaches and raspberries. Let cool.
• When the cake has cooled, using a knife, release the sides of the cake. Remove to a serving plate. Slice into 16 slices. To serve, place 2 slices of cake onto each of 8 dessert plates. Top the slices with the peach mixture.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

CHOCOLATE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

ALMOND ANGEL FOOD CAKE

Steps:

• Preheat oven to 325°F.
• For strawberries, combine berries, 2 Tbsp sugar, 2 Tbsp orange juice and orange rind in a bowl. Chill, covered, in fridge 2 hours.
• For cake, place almonds and 2 Tbsp sugar in food processor and pulse until finely chopped. Sift together the flour, powdered sugar and salt into a bowl. Tip in almond mixture and stir to combine. Set aside. Beat egg whites in a large bowl at high speed until foamy. Add cream of tartar and beat to soft peak stage. Add 3/4 cup sugar, 1 Tbsp at a time, gradually beating to stiff peaks. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time and fold together. Fold in almond extract. Spoon batter into an ungreased 10-inch tube pan and spread evenly. Bake at 325 degrees F for 1 hour or until cake springs back when lightly pressed with finger.
• While cake bakes, prepare creme anglaise. Combine 2/3 cup sugar and yolks in large saucepan, stirring with wire whisk til blended. Gradually add milk stirring constantly with whisk. Cook over medium heat until mixture coats back of a spoon (around 8 minutes), stirring constantly. Pour mixture inot a bowl and stir in vanilla. Cover and chill. Mixture will thicken as it cools.
• Invert cake pan and cool (my mom always balanced it on a glass pop bottle). Loosen cake from sides of pan using a narrow metal spatula. Invert onto serving plate. Serve with strawberries and creme anglaise.

COCOA ALMOND COCO CAKE

Steps:

• Cake - . Heat oven to 350 degrees . Butter and flour three 9-inch round cake pans. Line the bottom of each with a circle of wax paper.
• In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside. In a second medium bowl, whisk together sour cream and coconut milk. In a large bowl, beat butter and sugar on medium speed until fluffy, about 2 to 3 minutes. Add eggs, one at time, beating well after each addition. Beat in almondand vanilla extracts. On medium-low speed, beat in flour mixture in three additions, alternating with coconut milk mixture, beginning and ending with the flour mixture.
• Pour batter evenly into prepared pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn onto a wire rack and cool completely.
• Chocolate Ganache - Heat cream in a small pot on medium-high heat just until it simmers. Immediately pour over chocolate in a medium bowl; let stand 3 minutes. Add vanilla and mix until smooth. Cover and cool to room temperature.
• Filling - Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium-low speed until blended, about 1 minute. Increase speed to medium-high and beat for another 3 minutes. Add vanilla and 3 tablespoons water and beat on medium-high speed for 30 seconds. Add coconut and almonds and beat for another 30 seconds. Set aside.
• To assemble: Place one cake on a stand (if slightly rounded, trim off a bit to make it flat). Spread 1/2 the filling on the cake. Repeat with second cake and remaining filling. Top with the third cake (do not trim). Ice cake evenly with chocolate ganache. Garnish with coconut and almonds.

MARTHA STEWART'S CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 with rack in the center.
• Sift together onto a piece of parchment paper, 3/4 cup sugar, flour, cocoa powder, baking soda and salt.
• Add grated chocolate; set aside.
• With electric mixer beat egg whites and cream of tarter until soft peaks form.
• While still beating add remaining 3/4 cup of sugar in a slow steady stream until glossy stiff peaks form.
• Add vanilla and almond extracts; beat to combine.
• Now using a regular mixing spoon, gradually add flour mixture, gently but thoroughly, folding into egg white mixture until fully combined.
• Pour into a 10 inch non-stick angel food cake pan.
• Tap pan on counter to remove any air bubbles.
• Bake until cake springs back when depressed with a finger, 30-35 minutes.
• Cool, inverted, 1 hour before removing pan.
• Serve with Chocolate Hazelnut Anglaise.

CHOCOLATE-CHERRY ANGEL CAKE

Steps:

• Heat oven to 350°F. Make cake mix as directed on package for angel food (tube) pan -- except stir cocoa into cake mix (dry). Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on package.
• Mix cherries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely.
• Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.

MEXICAN CHOCOLATE ANGEL FOOD CAKE

Steps:

• In a mixer bowl, pour dry angel food cake mix.
• Add to dry cake mix, cornstarch, cocoa powder, instant coffee, cinnamon, nutmeg and allspice.
• Mix cold water and extracts. Add to dry ingredients.
• Turn mixer on low and mix for 30 seconds. Then mix for 3 minutes on medium.
• Fold in the chocolate chips.
• Pour the batter into an ungreased 10 inch angel food cake pan or tube pan.
• Bake at 325 degrees for 53 to 58 minutes until cake is set and pulls away from the sides of the pan.
• Invert cake pan and allow cake to cool upside down.
• With a small metal spatula, loosen the sides of the cake and invert on to cake plate.
• Dust with 1 tbsp powdered sugar.