Angel Food Pancakes

STRAWBERRY SYRUP

Steps:

• Process strawberries in a food processor until smooth.
• Pour strawberry puree through a wire-mesh strainer into a saucepan, discarding seeds.
• Stir in sugar and juice; cook over low heat, stirring until sugar dissolves.
• Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes, while skimming froth from top.
• Remove from heat; cool.
• Enjoy!
• Makes 2 1/4 cups.

ANGEL FOOD CUPCAKES

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.

ANGEL FOOD PANCAKES

Steps:

• 1. Prepare the angel food cake mix by adding the water and egg white. Mix until frothy.
• 2. Prepare a pan with non-stick spray and heat on a lower setting as the cakes will burn very easily.
• 3. spoon ladle-fulls of mixture into pan and cover for about 6-8 minutes before flipping.
• 4. When ready to flip, spray a spatula with non-stick spray to prevent sticking as the cakes are very sticky from the high sugar content.
• 5. finish browning on other side for a few minutes before transferring to a plate before serving.

ANGEL FOOD CAKE

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.

ANGEL FOOD CAKE

Steps:

• Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
• In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
• In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
• Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
• If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
• Store leftovers in the refrigerator for up to 5 days.

ANGEL CAKE

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.

ANGEL FOOD CAKE WAFFLES

Steps:

• Preheat the waffle iron to a high setting (I use between the 5-6 setting on mine).
• In a large mixing bowl, beat the egg whites until frothy, about 1 minute on medium speed. Add the cream of tartar and salt, then beat on medium speed again until fully incorporated. Beat in 3/4 cup of the superfine sugar, 1 to 2 Tablespoons at a time then turn up the speed to medium-high and beat the egg whites until they reach soft peaks, being careful not to reach stiff peaks. Stir in the vanilla and almond (or lemon) extracts.
• Combine the cake flour and remaining 3/4 cup sugar in a small bowl. Sift over the egg whites in 6 to 8 additions and gently fold in after each addition, careful not to deflate the egg whites.
• Grease the waffle iron with baking spray. Pour measured batter into the waffle iron and bake according to your manufacturer's instructions. Serve with fresh berries and whipped cream.

ANGEL FOOD CUPCAKES

Steps:

• Preheat the oven to 325°F. Lightly grease a muffin pan with baking spray. On a counter, set two bowls apart the width of the muffin pan, then test setting the muffin pan upside down and on top of the bowls (this will be used for cooling the cupcakes after baking).
• Separate the egg whites and let them stand to come to room temperature.
• In a medium bowl, whisk together the powdered sugar and cake flour.
• In the bowl of a stand mixer, mix the egg whites, water, orange extract, maple syrup and cream of tartar. (You can also use a large non-reactive bowl and a hand mixer.) Mix on low speed until the mixture is foamy, then turn up to medium speed and gradually begin to add the granulated sugar, about 1 tablespoon at a time, over a period of 2 to 3 minutes. After all the sugar is added, turn up the speed to high and beat until medium peaks form, about 2 to 3 minutes. The mixture should be modestly glossy and the tips of peaks formed when you dip your finger into the mixture should flop over a bit.
• Remove the bowl from the mixer, and using a fine mesh strainer, sift in half of the dry ingredients. Gently fold the dry ingredients into the egg mixture with a spatula. Then sift and fold in the remaining dry ingredients.
• Using a 1/2 cup measure and a spatula, spoon the batter into 12 muffin cups. The batter is very fluffy and will rise significantly over the top of the muffin tin. If desired, gently smooth out the tops of the cupcakes, taking care not to deflate the airy batter.
• Bake for about 20 minutes or until the tops are slightly golden and a toothpick inserted in the center comes out clean. Remove the tin from the oven and allow to cool in the pan for 5 minutes. Then, set the pan upside down between the two bowls until fully cooled, about 45 minutes.
• When ready to serve, remove the cakes from the pan (you may need to use a sharp knife to release the edges from the pan). Spread the top of each cupcake with a very thin layer of maple cream. Slice raspberries in half, then place them cut side down on the top of the iced angel food cupcakes. Serve immediately. (The cakes are best eaten the day of baking. If desired, you can bake and freeze the cakes by wrapping them in plastic wrap and placing in a sealed plastic bag; however, this can slightly deflate the cakes. We tried this and they tasted nearly as good after freezing; however, eating the day of is the preferred option.)

ANGEL FOOD CUPCAKES

Steps:

• Preheat the oven to 350, and place 6 paper liners in a cupcake pan. Gather cupcake ingredients, and set aside frosting ingredients.
• In a medium-sized bowl, sift together the flour, cornstarch and salt. Sift it back into another bowl, and repeat one more time for a total of 3 siftings. Set this mixture aside.
• In a separate bowl, beat the egg whites with an electric mixer on high until foamy (about 30 seconds). Once foamy, add the cream of tartar and beat until soft peaks form (about 2 minutes). Soft peaks fall over on themselves when you lift the beaters out.
• Next, slowly stream the sugar, 1 tablespoon at a time, into the egg whites while beating. When done, the mixture will be bright white and glossy.
• Finally, add the vanilla extract and beat to combine.
• Add the flour mixture to the egg white and sugar mixture, and fold together using a rubber spatula. Proper folding technique is down the middle and sweep the sides of the bowl. Don't deflate the batter by stirring too vigorously!
• Divide the batter amount the cupcake liners. It will come to the top of each liner. Bake for 17-19 minutes, until the tops of the cupcakes are starting to lightly brown and a toothpick inserted comes out clean.
• Let the cupcakes cool completely in the pan before moving to a wire rack.
• Combine the cold whipping cream and powdered sugar, and beat until fluffy. Use a piping bag or butter knife to spread it on the cupcakes. Garnish with fresh berries and serve.

ANGEL'S FOOD CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
• Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; set aside.
• Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar, and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the stand.
• Sprinkle 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture in 3 additions.
• Divide the batter evenly among the lined muffin cups in messy mounds taller than the liners, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the halo decorations: Cut 12 sticks 1 inch long and about 1/8 inch thick out of the crystallized ginger. Trim the ends so they are straight across.
• Trace 12 circles on a piece of parchment with a 1-inch round cookie cutter. Turn the paper over; set aside. Fit one of the pastry bags with the tip.
• Microwave the candy coating in a small bowl, uncovered, at 40 percent power in 30-second increments, stirring in between, until melted and completely smooth. Transfer the candy coating to the pastry bag, and pipe it into 12 circles, using the parchment template as a guide. Set aside to let harden slightly. Pipe 1 small dollop of the candy coating directly onto each circle, and push a ginger stick into each so it is standing straight up. Let the halos harden completely.
• For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's heatproof bowl above the water (or a large heatproof bowl if using a handheld mixer). Whisk the egg whites, granulated sugar, cream of tartar and a pinch of salt together in the bowl; set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Beat the egg white mixture with an electric mixer at medium-high speed until it is cool and forms stiff peaks, about 5 minutes.
• Decorate the cupcakes: Transfer the frosting to the remaining pastry bag, and pipe generous swirls on top of each cupcake, lifting the bag up quickly to make a peak. Push the ginger stem of a halo into each, and serve right away.

SUGAR FREE ANGEL FOOD CAKE

Steps:

• How to make Sugar Free Angel Food Cake
• Start by prepping your pan well for nonstick.
• On a mixing bowl use a whisk attachment to whip together the egg whites until some peaks begin to form. Then add the cream of tarter, water and vanilla extract.
• While your ingredients are mixing,you can sift together your flour, sugar alternative, and salt. You will need to sift this very well so I would suggest sifting several times or even using a food processor.
• Set your oven to 325 at this point and then mix together your ingredients by adding the dry ingredients to the mixing bowl with the wet ingredients. We do not want the oven to be too-preheated which is why we are doing a 'lazy' preheat.
• Now pour the batter into your prepped pan and bake for 60-65 minutes or until golden.
• To cool, invert this cake and allow to sit for about an hour until cool.