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.
ANGEL FOOD CAKE WITH BERRY SAUCE
We top light and airy angel food cake with a lovely berry sauce for a heavenly dessert. The sauce can also be used to top cake made from a mix.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings (6 cups sauce).
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside. , For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.
Nutrition Facts : Calories 189 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
ANGEL FOOD CAKE WITH MIXED BERRIES
Make and share this Angel Food Cake With Mixed Berries recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix berries and sugar together in a bowl, mashing slightly to create a juice.
- Pour over sliced angel food cake.
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.
Nutrition Facts : Calories 186 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 4 grams, Sugar 12 grams
NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM
Steps:
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
ANGEL FOOD CAKE WITH MIXED BERRY COMPOTE
Make and share this Angel Food Cake With Mixed Berry Compote recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- TO MAKE THE CAKE:.
- Preheat oven ot 325°F Rinse a 10-inch angel food cake or tube pan with cold water and drain.
- Sift together the cake flour and 1 cup of the sugar. Repeat the sifting 3 times, then set aside. In a large bowl, beat the egg whites until foamy.
- Add the cream ot tartar and salt. Continue beating until soft peaks form.
- Add the remaining 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. Beat in vanilla. Sift a third of the flour-sugar mixture into the beaten egg whites, folding quickly with a rubber spatula until no flour shows. Repeat the process twice again with a third of the flour-sugar mixture.
- Transfer the batter into the prepared pan and bake for 45-50 minutes, until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
- Immeditely invert the pan onto a cooling rack. Let the cake cool ompletely in the pan. Run a thin knife around the edge to loosen before unmolding.
- TO MAKE COMPOTE::.
- IN a medium bowl, combine all the berries, orange juice or liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just before serving.
- TO SERVE:.
- Place a slice of the cake onto a dessert plate and surround it with some of the compote.
MIXED BERRY SAUCE ANGEL FOOD CAKE RECIPE - (4.5/5)
Provided by á-138
Number Of Ingredients 5
Steps:
- . In a medium saucepan, combine berries, sugar, zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let compote cool slightly. 2. Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve. (Compote can be served at room temperature or cold.)
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- Combine the strawberries, blackberries, blueberries, 2 tablespoons of the sugar, and 2 teaspoons of the lemon juice in a bowl; toss well.
- Combine the remaining 1⁄2 cup sugar and 1 tablespoon lemon juice with the raspberries in a blender. Process on high speed until smooth, 1 – 2 minutes. Strain the sauce into a bowl through a wire-mesh sieve, pressing with a rubber spatula; discard the seeds.
- To assemble, spoon about 3 tablespoons of the sauce onto each of 6 dessert plates. Place a wedge of cake on top of the sauce then spoon on 2⁄3 cup of the mixed berry mixture. Yields 1 plate per serving.
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