ANGEL FOOD CAKE
Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy!
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 7
Steps:
- Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
- In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
- In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
- Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
- If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
- Store leftovers in the refrigerator for up to 5 days.
LOW-FAT STRAWBERRY ANGEL FOOD CAKE
Make and share this Low-Fat Strawberry Angel Food Cake recipe from Food.com.
Provided by clucas
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Mix powdered sugar and flour; set aside.
- Beat egg whites and cream of tartar in large bowl with electric mixer until foamy.
- Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar.
- Continue beating until stiff meringue forms.
- Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased food cake pan.
- Bake 30 to 35 minutes. This is a Betty Crocker recipe for angel food cake, you can use the boxed mix as well.
- Add cubed angel food cake in cream cheese mixture and stir until well coated.
- Put the mixture in a 9x12-inch cake pan and cover with sliced fresh strawberries.
- Refrigerate.
Nutrition Facts : Calories 308.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 1.8, Sodium 243.3, Carbohydrate 67.8, Fiber 0.8, Sugar 54.4, Protein 8.6
LOW-FAT CHERRY-ALMOND ANGEL CAKE
Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.
Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
LOW FAT PUMPKIN ANGEL FOOD CAKE
Make and share this Low Fat Pumpkin Angel Food Cake recipe from Food.com.
Provided by Mary K. W.
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
- Prepare cake according to the package directions.
- Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
- Gently spoon the batter into a 10" tube pan.
- Cut through the batter with a knife to remove any air pockets.
- Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
- Invert on a wire rack immediately.
- Cool for one hour until completely cool. Run knife around the sides and invert on plate.
Nutrition Facts : Calories 109.3, Fat 0.2, Sodium 138.8, Carbohydrate 24.8, Fiber 0.2, Sugar 12.7, Protein 2.6
LOW-FAT CHOCOLATE CHIP ANGEL FOOD CAKE
Heavenly angel food cake is speckled with chocolate chips. For chocolate nirvana, drizzle each piece with chocolate syrup!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 5
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
- To serve, cut into 12 slices. Drizzle each slice with chocolate syrup; top with berries.
Nutrition Facts : Calories 180, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g
ANGEL CAKE (LOW FAT)
from an old book my mum bought me many moons ago. You could line the tin if you dont have a ring tin. see last instruction. variation: make lemon icing using 1 & 1/2 cups icing sugar to 1-2 tablespoons lemon juice drizle over cold cake and decorate with lemon slices
Provided by cakeinmyface
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven gas mark 4, sift both flours into a bowl.
- whisk egg whites until they form stiff peaks then gradually add the sugar and vanilla , whisk until the mixture is thick and glossy.
- fold in flour mixture gently with large metal spoon, spoon into an ungreased 10in cake tin smotth surface and bake for 40- 45 minutes.
- if using a traditional angel cake tin a ring tin, sprinkle a piece of greaseproof paper with caster sugar, place egg cup in centre, take the tin out of oven, overt cake tin and balance carefully with egg cup in centre, balance cake on egg cup. When cold the cake should drop out of tin and onto the greasproof, trasnfer to plate dust with icing sugar and serve.
Nutrition Facts : Calories 232.4, Fat 0.2, Sodium 74.3, Carbohydrate 51.4, Fiber 0.4, Sugar 33.7, Protein 5.9
LIGHT LAYERED ANGEL FOOD DESSERT (LOW-FAT)
Light, luscious and perfect for a hot summer evening. This dessert combines layers of store-bought angel food cake, 2 kinds of fruit, fluffy pudding and Cool Whip. Instead of strawberries, you could substitute whatever fruit is bursting with summer ripeness, such as peaches or blueberries. This dessert can be layered in a 9" baking dish, or for a nicer presentation, use a tall-sided trifle bowl. An added bonus is that this is a very low-fat dessert.
Provided by CookinDiva
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Get your three main ingredients prepared and then it's just a matter of assembly.
- First, thaw strawberries. Mash up any large chunks; mix in balsamic vinegar. You'll be dividing this for TWO layers. Set aside.
- Second, cut angel food cake into slices no more than 1" thick. You'll be dividing this for THREE layers, so try to get 18 slices.
- Third, just before assembly, mix UNdrained pineapple, dry pudding mix and 1/2 the thawed Cool Whip. You'll be dividing this for TWO layers. It will start to firm up as it sits, so you'll want to do your assembly as soon as this mixture is ready.
- Assembly: I use a 9" square glass baking dish. Arrange angel food slices, pineapple/pudding mix, strawberries. Repeat those three layers so now you have six layers. The next layer will be angel food cake. The top layer will be the remaining Cool Whip. Feel free to garnish with some fresh fruit.
- Chill in refrigerator several hours in order for the cake to absorb the moisture and flavor.
- If you have a clear glass trifle bowl, this dessert will be as delightful to look at as it is to eat!
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