Angel Cake With Raspberry Cream And Nectarines Food

RASPBERRY ANGEL CAKE

Steps:

• Prepare cake batter according to package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl. , Bake according to package directions. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Carefully run a knife around sides of pan to remove cake. Cut into slices. , Combine raspberries and sugar; serve over cake.

RASPBERRY ANGEL CAKE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
• Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

ANGEL FOOD CAKE WITH RASPBERRY CREAM

Steps:

• To make the cake, place a rack in the middle of the oven and preheat oven to 300 degrees F.
• Sift cake flour with 2/3 cup of sugar onto a piece of waxed or parchment paper - 3 times.
• In the bowl of a stand mixer using the whisk attachment, beat egg whites until frothy. Add the salt and cream of tartar and beat until the egg whites hold soft peaks. Beat in the remaining 1 cup of sugar, about 2 tablespoons at a time, until the egg whites are glossy and hold stiff peaks. Lastly, beat in the vanilla.
• Remove the bowl from the mixer and fold in the flour and sugar mixture in four parts. Use a rubber spatula and be careful not to deflate the egg whites too much.
• Spoon the batter into an ungreased tube (angel food cake) pan and smooth the top. Rap pan on the counter to burst any air bubbles. Bake until cake is golden and springy on top. A skewer inserted into the center of the cake should come out clean - about 1 hour and 10-15 minutes.
• If the tube pan has feet, cool the cake inverted on the counter. If the cake pan doesn't have feet, invert the cake pan over the top of a long-neck bottle to cool for 2 hours.
• To make the cream, whip together cream, powdered sugar, and vanilla into soft but firm peaks. Enough so that the cream holds its shape, but not so much that it becomes overly aerated. Barely smash the raspberries in a small bowl. Loosely fold the smashed berries into the whipped cream, leaving large streaks of berries.
• Just before serving, generously spoon and spread around the cake to coat or pipe onto the top of the cake in swirls.

BEST ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

ANGEL FOOD CAKE WITH SUMMER FRUIT SALAD AND RASPBERRY SAUCE

Steps:

• For the Angel Cake:
• Preheat the oven to 350°F
• Sift the flour twice with 1/2 cup of the sugar.
• With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
• Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
• Stir in the vanilla.
• Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
• Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
• For the Summer Fruit Salad:
• Mix fruit in a bowl.
• Sprinkle with the orange juice.
• For the Finest Raspberry Dessert Sauce:
• Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
• Strain through a fine strainer, pressing with a rubber spatula to release the juices.
• Put it all together:
• Place a slice of angel cake on each plate. (Store the leftover cake in an airtight container or freeze for longer storage.)
• With a slotted spoon, place a portion of the Summer Fruit Salad on a corner of the cake slice and let it spill over the side.
• Drizzle the raspberry sauce around the fruit salad.

ANGEL CAKE WITH RASPBERRY SAUCE

Steps:

• Wash raspberries, and drain. Place in food processor with 4 tablespoons sugar and 1 tablespoon lemon juice, and process. Adjust sugar and lemon juice as needed.
• Serve over slices of angel cake.

RASPBERRY ANGEL FOOD CAKE

Steps:

• In a bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. , Bake at 325° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert the pan; cool completely, about 1 hour.

ANGEL CAKE WITH RASPBERRY CREAM AND NECTARINES

Steps:

• 1. In a small mixing bowl, mix together whipped topping with fruit spread and extract.2. Spoon equal amounts (about 2 Tbsp) over each slice of cake and top with 1/2 cup nectarine slices per serving.EXCHANGES2 1/2 CarbohydrateNUTRITION FACTSCalories 162 Calories from Fat 3Total Fat 0g Saturated Fat 0gCholesterol 0mgSodium 62mgTotal Carbohydrate 37g Dietary Fiber 2g Sugars 23gProtein 3g