Angel Cake With Tipsy Raspberries 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.

ANGEL FOOD CAKE & RASPBERRIES

Steps:

• Mix the raspberries and two (or more to taste) tablespoons sugar in a bowl and allow to macerate in the refrigerator. The sugar will help draw some juice out of the raspberries. Sift the dry ingredients together 4 times. Beat the egg whites until dry and stiff peaks are formed. Fold dry ingredients into eggs, two tablespoons at a time. Fold gently to maintain as much volume in the batter as possible. Add flavoring and bake at 350℉ (180℃) F for 40 to 45 minutes. This cake should be baked in an ungreased angel food pan. Once baking is complete turn the pan over onto a funnel and allow to cool completely. Serve slices topped with the raspberries prepared earlier. Truly food for the angels.

ANGEL FOOD CAKE WITH MIXED BERRIES

Steps:

• Mix berries and sugar together in a bowl, mashing slightly to create a juice. Pour over sliced angel food cake.

ANGEL FOOD CAKE AND BERRIES

Steps:

• Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.

RASPBERRY ANGEL CAKE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add berries; 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.

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

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.

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.

ANGEL FOOD SWIRL CAKE

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.
• Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high; beat until whites are nearly stiff. Reduce speed to medium-low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.
• Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
• Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
• Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour. Run a knife around edges of the cake to loosen the sides. Unmold cake. Serve with buttermilk sorbet and remaining whole raspberries.

HEAVENLY RASPBERRY DESSERT

Steps:

• Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
• Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
• Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
• To remove from pan, center a serving plate over tube pan; invert.

RASPBERRY ANGEL FOOD CAKE

Steps:

• 1. Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.
• 2. Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
• 3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high; beat until whites are nearly stiff. Reduce speed to medium-low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.
• 4. Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
• 5. Into the pan!
• 6. Layer batter with raspberries, ending with batter on top.
• 7. Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
• 8. Invert pan onto its legs or hang it over the neck of a bottle or funnel; remove parchment paper. Let cake stand, in the pan, until completely cool, about 1 hour.
• 9. Run a knife around edges of the cake to loosen the sides. Unmold cake.
• 10. Eat!

ANGEL BERRY TUNNEL CAKE

Steps:

• With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes. , Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top. , Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.

RASPBERRY ANGEL FOOD CAKE

Steps:

• Prepare cake mix according to directions.
• Stir in almond and vanilla extracts.
• Grease a 10" tube pan.
• Spoon 2/3 of the batter into the prepared pan.
• Add the raspberry gelatin powder to the remaining batter and drop by tablespoons over the batter in the tube pan.
• Use a knife to make a swirled pattern in the batter.
• Bake cake according to the directions on the package.
• Cool completely on a wire rack (at least 1 hour).
• Combine the sugar and raspberries in a bowl
• Slice the cake and serve topped with raspberries.

RASPBERRY ANGEL CAKE

Steps:

• Dissolve raspberry jello and salt in boiling water.
• Add thawed raspberries to jello and place in refrigerator until partially set.
• Beat egg whites until frothy; add cream of tartar and sugar.
• Beat egg whites until stiff but not dry; set aside.
• Whip raspberry jello until fluffy; fold in egg whites.
• Tear angel food cake into 1 1/2 inch pieces.
• Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
• Next, add a layer of cake.
• Continue until pan is filled.
• Cover and refrigerate for 6 hours.
• Unmold and frost with whipping cream.
• You can add sifted confectioners' sugar to whipped cream to your liking.
• You can substitute 2 cups whipping cream whipped with 2 Tablespoons sugar for the egg whites, cream of tartar, and 1/2 cup sugar.

RASPBERRY FOOL WITH TOASTED ANGEL FOOD CAKE

Steps:

• Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
• Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
• Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
• Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.