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 CUPCAKES WITH WHIPPED CREAM AND BERRIES
Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
- In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
- Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
- In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
- Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g
ANGEL FOOD CUPCAKES
These come out very well, and are great with strawberries on top. Pretty too.
Provided by Gail
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 12
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
- Prepare batter as directed on the box. Fill muffin cups 2/3 full.
- Bake for 15 to 20 minutes, or until done.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 34.7 g, Protein 3.4 g, Sodium 369.8 mg, Sugar 25.8 g
ANGEL FOOD MUFFINS WITH VARIATIONS
Angel food is one of my favorites -- they are so light and airy! Extra muffins can be frozen. The recipe comes from The Ultimate Muffin Book.
Provided by Lvs2Cook
Categories Quick Breads
Time 58m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees F.
- Prepare the muffin tins by spraying the cups and the rims around them with nonstick spray.
- Sprinkle a pinch of flour into each of the cups and shake the tin around, coating the interior surface of the muffin cups with flour.
- Shake out excess flour by rapping the tin against the side of the sink.
- Whisk 1 cup flour with 1/2 cup sugar in a medium bowl until blended and set aside.
- In a large bowl, beat the egg whites and salt with an electric mixer at medium speed until foamy, about 1 minute.
- Raise the speed to high, beat in the cream of tartar, and continue beating until soft peaks form.
- With the mixer running, add the remaining 1/2 cup sugar in a slow stream, then beat in the vanilla.
- Continue beating for about 3 minutes, or until the mixture is stiff and shiny and until no sugar granules can be felt when a bit of beaten egg white is rubbed between your fingertips.
- Use a rubber spatula to fold in a third of the flour mixture. Do not beat; fold in long, even arcs, so that the whites stay fluffy but the flour is evenly distributed.
- Fold in half of the remaining flour mixture using the same technique.
- Then very gently fold in the remaining flour mixture, just so that the flour is mixed in, but not so that it dissolves.
- Fill the prepared tins to the top; divide any remaining batter equally among the tins, piling it as high above the rims as necessary.
- Bake for 28 minutes, or until well browned.
- Place the tins on a wire rack to cool for 45 minutes.
- Gently rock the muffins back and forth to release them from the tins.
- Store the muffins in an airtight container at room temperature for 24 hours or freeze them in freezer-safe bags for up to 2 months.
- CINNAMON ANGEL FOOD MUFFINS ~ Add 1 1/2 teaspoons ground cinnamon with the flour.
- LEMON ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated lemon zest and 1 teaspoon lemon extract with the vanilla. If desired, drizzle the cooled muffins with a lemon icing.
- ORANGE ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated orange zest and 1 teaspoon orange extract with the vanilla.
- VANILLA GLAZED ANGEL FOOD MUFFINS ~ Coat the cooled muffins with a vanilla glaze or icing.
Nutrition Facts : Calories 119.9, Fat 0.1, Sodium 133.8, Carbohydrate 26, Fiber 0.2, Sugar 16.9, Protein 3.3
BLUEBERRY ANGELFOOD MUFFINS
Steps:
- Cake: Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
- Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.
PINEAPPLE ANGEL FOOD DUMP CAKE
This simple 2-ingredient pineapple angel food dump cake is a great dessert recipe when you want something sweet and don't want to spend a ton of time on it. It's also a Weight Watchers dessert idea!
Provided by Sharon Garofalow
Categories Dessert
Time 39m
Number Of Ingredients 2
Steps:
- Turn oven to 350 degrees to preheat.
- Spray a 9 x 13 baking pan with coconut oil baking spray.
- In a large bowl, mix angel food cake mix with a can of crushed pineapple, including the juice.
- It will foam up, be sure to mix well and scrape the bottom to make sure it's all mixed.
- Pour batter into greased pan.
- Bake for about 20 minutes.
- Top should be golden brown and spring back when touched.
Nutrition Facts : ServingSize 1 slice, Calories 167 kcal, Carbohydrate 40 g, Protein 3 g, Sodium 311 mg, Fiber 1 g, Sugar 30 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g
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- Beat cake mix and water in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 1 minute. Do not overmix.
- Spoon batter into liners about 2/3 full, then bake 12 to 15 minutes or until tops are golden. Do not overbake. Remove from oven then carefully remove cupcakes from pan. Cool cupcakes on wire rack for 15 minutes.
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- Preheat the oven to 350F. Grab a muffin or cupcake pan and line it with 6 cupcake liners. You want to use a taller liner, the ones used here are about 3 inches tall to the points. These liners are perfect so that the cake can really grow tall!
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- Angel Food Cake With Strawberry Sauce: Part of the beauty of angel food cake is that it’s the perfect base for whatever fruit you have on hand, whether that be strawberries, blueberries, peaches… whatever!
- Mocha Chocolate Chip Angel Food Cake With Mocha Ganache: If you thought angel food cake was lacking a flavor punch, then you need to try this rich coffee-flavored cake topped with a decadent mocha ganache.
- Lemony Angel Food Cake: This sweet cake is brightened up with zesty lemon and fluffy citrus frosting. Just divine! (via Martha Stewart)
- Angel Food Cake French Toast Sticks: Yes, angel food cake is an acceptable breakfast item, especially when dipped in egg (like French toast!) and topped with fresh fruit and whipped cream.
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- Angel Sandwiches: Perfect for a warm spring day, these angel food cupcakes are cut in half, filled with smooth lemon curd and topped with lightly sweetened whipped cream.
- Lemon Berry Angel Food Cake Trifle: Fresh berries layered with homemade vanilla pudding and chunks of angel food cake make this trifle an ideal entertaining centerpiece… that is, until it’s all gone!
- Chocolate Angel Food Cake With Chocolate Whipped Cream: Sometimes you just need chocolate on chocolate. This chocolate angel food cake frosted in mounds of chocolate whipped cream perfectly fits the bill.
- Angel Food Cake With Nutella Drizzle and Mascarpone Cream: Forget those misconceptions of dry, spongy cake with a generous Nutella drizzle and a mound of mascarpone whipped cream.
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