ANGEL FOOD CAKE
Enjoy this fluffy angel food cake - a traditional dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 8
Steps:
- About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
- Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
- Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F. In a medium bowl, mix the powdered sugar and flour; set aside.
- Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
- Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
- Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
- Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.
Nutrition Facts : Calories 190, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 0 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 32 g, TransFat 0 g
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
This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. -Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
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, extracts 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 350° for 35-40 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.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
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
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 CAKE
Treat guests to this colourful angel cake with decorative fondant icing. It will go down well with a cuppa for afternoon tea
Provided by Liberty Mendez
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
- Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
- Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
- Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
- To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
- To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
- Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.
Nutrition Facts : Calories 686 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 87 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
ANGEL FOOD CAKE - HOMEMADE
This is a MUST if you have never tried a homemade Angel Food Cake. I never liked Angel Food Cakes until the neighbor lady invited me over for coffee shortly after I was married. That was almost 15 years ago, and my children and husband always ask for this for special occasions. Thank you Artie, for being a wonderful friend and for the recipe!
Provided by Charlotte J
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
- DO NOT GREASE PAN.
- I always use a two piece angelfood cake pan.
- Heat oven to 375°.
- Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
- Combine the extracts in a small bowl; set aside.
- Beat egg whites, cream of tartar and salt until it forms peaks.
- Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
- If you have a mixing guard for your mixer bowl now would be a good time to attach it.
- Beating on LOW, add flour mixture and extracts slowly.
- Make sure you fold in the sides and bottom of your mixing bowl.
- (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
- Move a knife through batter to remove air pockets.
- Bake 30-35 minutes or until top springs back when touched lightly with finger.
- Invert pan onto a tin funnel to cool completely.
- To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
- Then firmly spank the sides of your pan.
- You could use a knife but this sometime tears the sides of the cake.
- Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
- No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
- Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).
More about "angel food cake"
ANGEL FOOD CAKE RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 358Category DessertAuthor Alton BrownDifficulty Intermediate
ANGEL FOOD CAKE RECIPES | ALLRECIPES
From allrecipes.com
ANGEL FOOD CAKE - FOOD NETWORK
From foodnetwork.co.uk
HOW TO MAKE ANGEL FOOD CAKE - STEP BY STEP PHOTOS
From thespruceeats.com
BEST ANGEL FOOD CAKE | EASY RECIPE FOR DELICIOUS ANGEL ...
From lifeloveandsugar.com
ANGEL FOOD CAKE - FROM SCRATCH ANGEL FOOD CAKE!
From thefirstyearblog.com
CALORIES IN ANGEL FOOD CAKE AND NUTRITION FACTS
From fatsecret.com
ANGEL FOOD CAKE (LIGHT & FLUFFY) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY ANGEL FOOD CAKE RECIPE - KITCHN
From thekitchn.com
NO FAIL HOMEMADE ANGEL FOOD CAKE - THE BUSY BAKER
From thebusybaker.ca
WILTON GOURMET CHOICE ANGEL FOOD CAKE PAN CANADIAN TIRE
From canadiantire.ca
KETO ANGEL FOOD CAKE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
ANGEL FOOD CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ANGEL FOOD CAKE WITH LEMON CURD RECIPE - BBC FOOD
From bbc.co.uk
ANGEL FOOD CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FOOL-PROOF ANGEL FOOD CAKE (EVEN AT HIGH ALTITUDES!) - THE ...
From thewimpyvegetarian.com
INSTANT POT ANGEL FOOD CAKE - WONDERMOMWANNABE.COM
From wondermomwannabe.com
2 INGREDIENT PEACH ANGEL FOOD CAKE - SIZZLING EATS
From sizzlingeats.com
CLASSIC ANGEL FOOD CAKE RECIPE | MYRECIPES
From myrecipes.com
ANGEL FOOD CAKE - BETTER HOMES & GARDENS
From bhg.com
ANGEL FOOD CAKE - RICARDO
From ricardocuisine.com
ANGEL FOOD CAKE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
10 BEST ANGEL FOOD CAKE FROSTING RECIPES - YUMMLY
From yummly.com
27 ANGEL FOOD CAKE RECIPES - HOME STRATOSPHERE
From homestratosphere.com
CHOCOLATE ANGEL FOOD CAKE - CUPCAKE PROJECT
From cupcakeproject.com
HOW TO MAKE ANGEL FOOD CAKE - BETTER HOMES & GARDENS
From bhg.com
GLUTEN-FREE ANGEL FOOD CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
ANGEL FOOD CAKE RECIPES - MARTHA STEWART
From marthastewart.com
ANGEL FOOD CAKE RECIPE - WOOLWORTHS
From woolworths.com.au
CALORIES IN ANGELFOOD CAKE AND NUTRITION FACTS
From fatsecret.com
ANGEL FOOD CAKE - SUGAR SPUN RUN
From sugarspunrun.com
HOW TO BAKE ANGEL FOOD CAKE WITHOUT A TUBE PAN | EPICURIOUS
From epicurious.com
CALORIES IN ANGEL FOOD CAKE - CALORIE, FAT, CARB, FIBER ...
From sparkpeople.com
ANGEL FOOD CAKE - WIKIPEDIA
From en.wikipedia.org
ANGEL FOOD CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY ANGEL FOOD CAKE RECIPE {+VIDEO} | LIL' LUNA
From lilluna.com
TRADITIONAL ANGEL FOOD CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
SOFT & SWEET ANGEL FOOD CAKE - LAUREN'S LATEST
From laurenslatest.com
THE PERFECT ANGEL FOOD CAKE - CAKE BY COURTNEY
From cakebycourtney.com
HOW TO MAKE AN ANGEL FOOD CAKE | TESCO REAL FOOD
From realfood.tesco.com
BEST ANGEL FOOD CAKE RECIPES | BAKE WITH ANNA OLSON | FOOD ...
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love