BEST ANGEL FOOD CAKE
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ANGEL FOOD CAKE WITH FRUIT
"I get so many compliments on this dish, and it's so simple to make," says Jennifer Drake of Evans, Georgia. Fruit and peach pie filling create a lovely sauce for angel food cake-in just 10 minutes!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pie filling, strawberries, oranges and apples. Fold in bananas. Spoon a heaping 1/2 cupful over each slice of cake. Garnish with whipped topping if desired.
Nutrition Facts : Calories 231 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 56g carbohydrate (47g sugars, Fiber 4g fiber), Protein 3g protein.
ANGEL FOOD CAKE AND BERRY TRIFLE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
- Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
- Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
- Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.
ANGEL FOOD CAKE AND BERRIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 6 servings
Number Of Ingredients 4
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.
FRUITY ANGEL FOOD CAKE TRIFLE
From Quick Cooking 2003 Measure the trifle bowl to the cake and if the diameter of the cake is larger than the bowl, trim it to fit or you can cut the cake into cubes. Very pretty presentation. Allow 3 hours to chill before serving.
Provided by HokiesMom
Categories Dessert
Time 3h20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
- Split cake horizontally into thirds.
- Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring).
- Top with a third of the pudding, third of the whipped topping and a third of the fruit.
- Repeat layers two times.
- Cover and chill for at least 3 hours before serving.
ANGEL FOOD CAKE IN A SPRINGFORM PAN RECIPE BY TASTY
Serve this tender, light-as-air cake in spring or summer, topped with your favorite seasonal fruit (we used strawberries), for a slice of heaven in every bite. Most angel food recipes require a specific tube pan, but this one shows you how to make the cake with just a soda can, a nonstick springform pan, and some tape.
Provided by Katie Aubin
Categories Desserts
Time 2h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF (180ºC).
- Place a medium mixing bowl in the refrigerator to chill.
- Cut a round of parchment paper to the same circumference as the base of the pan, with a hole in the center that is the same circumference as the can. Line the springform with the parchment. Cover the sides of the can completely with parchment, securing with tape and making sure that the tape is covered by parchment.
- In a medium bowl, sift the flour and ½ cup (100 grams) of the sugar together.
- In a large bowl, combine the egg whites, vanilla extract, salt, and cream of tartar. Using an electric mixer, beat the mixture on medium speed until soft peaks form. You will know when they've reached the soft peak stage because the whites will just barely be able to hold their shape.
- Increase the mixer speed to high and gradually add the remaining cup of sugar, 2 tablespoons at a time. Beat until the mixture forms stiff peaks. This may take up to 10-12 minutes. You will know that you are getting close to stiff peaks when the whites turn very glossy with a satin-like appearance. Lift the beater out of the bowl and check if the peak stands straight up in a point with no curling at the tip. Once it does, your ready for the next step.
- Sift the flour and sugar mixture into the egg whites, about ⅓ cup (80 ml) at a time. Using a large flexible spatula, carefully fold in the flour until there are no clumps left. Be careful not to overmix at this point, which will deflate the batter and decrease the volume of the cake.
- Add ¼ cup (60 ml) water to the can to weigh it down, so it stays steady in the springform pan.
- Carefully transfer the batter to the prepared pan, working your way around the aluminum can and smoothing the top of the batter with the flexible spatula.
- Bake for 40-45 minutes, until the cake has risen completely, nearly reached the top of the pan, and the top is evenly golden brown with a few cracks. The top of the cake should spring back when gently pressed with your fingertip. If there is any indentation left, the cake needs to bake for longer. Return to the oven and check every 5 minutes.
- Remove the springform pan from the oven. Pour out any excess water from the can, then replace can and immediately invert the pan over a wire rack. (The soda can will prop up the cake while it cools, allowing air to circulate around it.) Let cool completely, about 45 minutes.
- Meanwhile, prepare the strawberries. In a medium bowl, toss to combine the sliced strawberries with the lemon juice and sugar. Refrigerate the berries until you are ready to serve the cake.
- Remove the aluminum can from the center of the cake. Carefully run a knife along the outer edge of the pan to release the cake (it should release easily). Remove the parchment paper.
- Top the cake with whipped cream and macerated strawberries.
- Enjoy!
Nutrition Facts : Calories 307 calories, Carbohydrate 40 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, Sugar 24 grams
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
ANGEL FOOD CAKE
There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 212 g, Protein 7 g
ANGEL FOOD CAKE WITH FRESH FRUIT AND LIME DRIZZLE
I plan to make this for my dd's bridal shower. Looks fast and easy yet impressive! Low fat and low cal too! The fruit can be changed up to whatever is in season or colors that you want to use. You can even make this ahead of time and then just slice and plate when needed, Adapted from a recipe found on realsimple.com.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the lime juice, sugar, and 1/4 cup water in a small saucepan and bring to a boil. Stir constantly, cooking until sugar dissolves.
- Refrigerate until cool.
- Slice cake and plate it on individual plates. Top with strawberries.
- Stir the zest into the cooled syrup and drizzle over the fruit and cake.
- Serve.
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ANGEL FOOD CAKE WITH THREE-BERRY COMPOTE RECIPE
From foodandwine.com
5/5 Total Time 1 hrServings 10
- Preheat the oven to 350°. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more. Beat in the vanilla. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.
- In a medium bowl, whisk the cake flour with the confectioners' sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake for 40 minutes, until the cake is risen and golden. Invert the cake in the pan onto a bottle neck and let cool.
- In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Let cool slightly.
- Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and the tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.
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