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
MAPLE ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 1 large or 6 miniature bundt cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. In a mixer fitted with the 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 granulated sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds more.
- Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.
- Spoon the batter into an ungreased proper angel food pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate.
- Glaze: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.
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.
LEMON ANGEL CLOUD CAKE
2 ingredient cake, 2 ingredient frosting, light and fluffy and very lemony! Similar recipes here but nothing exactly like it. One of my Hubbys favorite desserts!!!!!
Provided by Chef Bronco
Categories Dessert
Time 1h5m
Yield 1 cake, 10-15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Mix Angel Food cake mix and Lemon Pie filling. Have mixer on medium high and blend well, almost to the fluff stage. Pour in greased 9X13 greased pan (I used butter flavored spray).
- Bake 35-40 minutes or until top is lightly browned, top is cracking and dry-looking but shiny. Turn off oven and let cake remain in oven for 10 minutes. Remove and let cool completely and when completely cool, turn out on rectangle cake board or cookie sheet covered with wax paper.
- Mix lemon jello with container of Cool Whip. Frost cooled cake and enjoy a cloud of light lemony goodness. ENJOY!
Nutrition Facts : Calories 346.1, Fat 11.7, SaturatedFat 9.9, Sodium 272.7, Carbohydrate 56.8, Fiber 0.1, Sugar 37.9, Protein 5.3
COCONUT CLOUD CAKE WITH ANGEL FEATHER ICING
This cake is heaven on a fork and I only make it for very special occasions! You can bake it as a layer cake or as a sheet cake if you have a large number of people to feed. Frost with Angel Feather icing.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 19
Steps:
- Cream the butter, add the sugar and beaten egg yolks and egg white; continue beating until fluffy.
- Sift the flour with the baking powder and salt, mix with 1 cup coconut and add alternately with the milk and flavourings to the butter mixture.
- When smooth pour into a greased 9" x 13" pan or into two greased 8" round cake pans and bake in a preheated 350 degree F oven- the flat pan for about 45 minutes, the layers about 30 minutes, but test both and don't overbake.
- The cake is done when a toothpick inserted in the center comes out clean.
- Cool; remove from pan and frost with Angel Feather Icing.
- Icing: Put everything but the vanilla into the top of a double boiler with fast-boiling water below.
- Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks.
- Remove from heat, add vanilla and keep on beating until it is thick enough to spread easily.
Nutrition Facts : Calories 5528.4, Fat 195.8, SaturatedFat 124.6, Cholesterol 1000.8, Sodium 5566.6, Carbohydrate 882, Fiber 13.3, Sugar 512.5, Protein 76.7
MOIST LEMON ANGEL CAKE ROLL
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside., Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes. , Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. , Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.
Nutrition Facts : Calories 243 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 57mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 0 fiber), Protein 5g protein.
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