THE BEST ANGEL FOOD CAKE
Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
- Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
- Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
- Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
- Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.
ANGEL FOOD CANDY
Sugar and dark corn syrup are cooked with vinegar and tempered with baking soda to make a crunchy candy that gets covered in a chocolate coating.
Provided by Debbie
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 1h15m
Yield 30
Number Of Ingredients 5
Steps:
- Butter a 9x13 inch baking dish.
- In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely.
- In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 22.2 g, Fat 6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 134.9 mg, Sugar 9.9 g
COOL WHIP ANGEL FOOD SURPRISE CAKE
Invite the kids to help in the kitchen for this COOL WHIP Angel Food Surprise Cake. Fill an angel food cake with fresh fruit and COOL WHIP for a delightful angel food surprise cake that everyone will love.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Use serrated knife to cut cake horizontally in half. Cut small tunnel around center of bottom half of cake, being careful to not cut through to bottom or sides of cake.
- Combine berries and 1/2 cup COOL WHIP; spoon into tunnel in cake. Cover with top half of cake.
- Frost top and side of cake with remaining COOL WHIP.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ANGEL CAKE SURPRISE
Make and share this Angel Cake Surprise recipe from Food.com.
Provided by JLBurnell
Categories Dessert
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
- Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan.
- Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin.
- Arrange peach slices on top of banana slices.
- If desired, add crushed pineapple.
- Prepare instant pudding according to instructions on box and spread evenly over fruit.
- Spread whipped topping on top of the pudding. Try to keep the layers separate.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 164.1, Fat 2.6, SaturatedFat 2.1, Sodium 230.7, Carbohydrate 34.2, Fiber 0.9, Sugar 25, Protein 2.3
ANGEL CAKE SURPRISE
An easy, quick no-bake dessert made with angel food cake, fruit, flavored gelatin, and whipped topping.
Provided by Mel
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h20m
Yield 24
Number Of Ingredients 7
Steps:
- Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
- Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
- Prepare instant pudding according to instructions on box and spread evenly over fruit.
- Spread whipped topping on top of the pudding. Try to keep the layers separate.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 34.8 g, Fat 2.5 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 230.3 mg, Sugar 28.3 g
ANGEL FOOD SURPRISE CAKE
Steps:
- Bake angel food cake according to package directions then let completely cool as directed.
- While cake is cooling, slice 1-1/2 lb. of fresh strawberries into a bowl. The remaining berries slice in half vertically then put into another bowl. Store berries in refrigerator until ready to use.
- When cake is completely cool, carefully slice off top of cake about 1/25" thick, carefully remove then set aside. Make a tunnel in the cake leaving about 1 inch on bottom, 1/2 inch around tube center, 1/25" around outer edge by tearing cake into bite-size pieces then put into a large mixing bowl.
- To the cake pieces, add the sliced strawberries and one large tub of thawed whipped topping. Mix thoroughly then stuff into tunnel of cake, over-stuffing if necessary. Carefully put top of cake back onto the stuffed angel food cake. Completely frost the sides and then top of cake with the 2nd container of thawed whipped topping. Place strawberry halves on top to decorate cake. May add mint leaves, if desired.
- Place cake in refrigerator until ready to serve. If there is any leftover cake, keep stored in the refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ANGEL CAKE SURPRISE
Surprise!! This is a no-bake dessert! Great for the warmer months and so good. Not sure how many this feeds. If you find out, please post, or let me know. Feel free to use your own recipe for the cake. Times are guesstimated.
Provided by FLUFFSTER
Categories Dessert
Time 1m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Break up the angel food cake into bite-size pieces. Place into 9X13inch pan.glass is better).Dissolve 1 package flavored gelatin in 1 cup water and pour over cake pieces, spreading to the edges of the pan.
- Drain the peaches and pour the juice over the gelatin over the gelatin in the pan.
- Slice bananas on top of the gelatin in the pan.
- Arrange peach slices on top of the bananas slices.
- If desired, add crushed pineapple.
- For the pudding: Beat the pudding mix into 3 cups cold milk with wire whisk about 2 minutes.
- Spread topping on top of the pudding. Try to keep the layers separate.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 435.5, Fat 9, SaturatedFat 6.8, Cholesterol 10.2, Sodium 630.3, Carbohydrate 84, Fiber 2.1, Sugar 58.7, Protein 8
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