BASIC VANILLA CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
HOW TO SUBSTITUTE FOR CAKE FLOUR IN RECIPES
How to Substitute for Cake Flour in Recipes. Cake flour has a lower gluten and protein content, which makes it lighter than all-purpose flour. It adds lightness, structure, and sponginess to delicate baked goods, like cake and scones. You...
Provided by wikiHow
Categories Cake Making Tips
Number Of Ingredients 2
Steps:
- Place 2 tbsp (20 g) of cornstarch into a 1 cup measuring cup. To make a cup of cake flour substitute, start with 2 tbsp (20 g) of cornstarch. Measure this ingredient out precisely with a measuring spoon and place the cornstarch in a 1 cup measuring cup. The cornstarch will help mimic the lightness of cake flour, which is perfect for light, fluffy cakes that still need structure, such as chiffon or angel food cake.
- Fill the rest of the 1 cup (130 g) with all-purpose flour. Use a spoon to transfer flour into the measuring cup, over top of the cornstarch. Keeping adding flour until the 1 cup measurement is full, then level the top off with the flat edge of a knife. This method helps prevent packing and gives you a more precise measurement. Avoid the "digging" technique when measuring flour. Digging the cup into a bag of flour can pack extra flour into the measuring cup, which makes the cake denser.
- Combine the flour and cornstarch in a mixing bowl. Dump the measuring cup's contents into a mixing bowl, then use a whisk or spoon to combine the flour and cornstarch. Mix well until the 2 ingredients are combined.
- Use another bowl and a strainer or sifter to sift the flour mixture 3-5 times. Place a strainer or sifter on top of another bowl that's about the same size as the first. Pour the flour and cornstarch mixture through, shaking and tapping the sides of the strainer or sifter until the mixture has fully sifted through. Sifting will combine and aerate the flour mixture, which will help make the cake light and fluffy.
- Scale the 1 cup measurement up and down for the recipe. Use this substitution for 1 cup of cake flour while baking. Scale it as needed, following the amount recommended by the recipe. For example, if the recipe calls for 1/2 cup (70 g) of cake flour, use 1/2 (75 g) cup of all-purpose flour and replace 1 tablespoon (14.8 ml) (25 g) of flour with 1 tablespoon (14.8 ml) (10 g) of cornstarch.
HOW TO MAKE CAKE FLOUR
Make and share this How to Make Cake Flour recipe from Food.com.
Provided by Xabbyy
Categories Low Cholesterol
Time 5m
Yield 5-6 Cups, 2 serving(s)
Number Of Ingredients 2
Steps:
- Measure out the amount needed for your recipe. I always measure out 6 cups of all purpose flour.
- For every 1 cup of flour remove 2 Tbsp of flour.
- Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out).
- Sift 5-6 times and it's ready-to-use cake flour.
- *To sift flour without a sifter just use a strainer by filling it with flour and tapping against the palm of your hand over a bowl.
- (left-over flour can go back in the bag).
- Always measure the flour that is needed after its sifted.
Nutrition Facts : Calories 1547.9, Fat 3.7, SaturatedFat 0.6, Sodium 11.8, Carbohydrate 330, Fiber 10.6, Sugar 1, Protein 38.9
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
CAKE FLOUR MIX
Basic homemade cake flour. Store in an airtight container or bag for future use.
Provided by Jessica Daulton
Categories Everyday Cooking
Time 5m
Yield 48
Number Of Ingredients 2
Steps:
- Combine flour and cornstarch in a large bowl. Sift a few times until fully blended.
Nutrition Facts : Calories 57.4 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 1.4 g, Sodium 0.5 mg
MAKE YOUR OWN CAKE MIX
I see all these cool recipes using cake mixes and I usually don't have any on hand. I found this recipe on Recipelink.com, where it is credited as being from Make Your Own Groceries. I've used it, and it does the job! There is another cake mix recipe on this site (#182515), but I thought I'd go ahead and post this one since it is slightly different (it's made with shortening, so it can be made ahead and stored in a plastic bag) and it also includes notes for variations. I'm posting a recipe for a chocolate cake mix as well.
Provided by pattikay in L.A.
Categories Dessert
Time 15m
Yield 1 cake mix, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together flour, baking powder, and salt; stir to blend.
- Mix in sugar.
- Cut the shortening into the dry ingredients until the mixture looks crumbly.
- Label and store in a sealed plastic bag at room temperature.
- Makes 1 pakage mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
- To Use:.
- Pour 1 package of mix into a mixing bowl;.
- add 3/4 cup milk and 1 1/4 teaspoons vanilla extract.
- Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat.
- Add 2 eggs; beat 1 minute more (2 minutes by hand).
- Grease and dust with flour your choice of pan(s); spread batter evenly in pans.
- Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean.
- bake the 9 x 13 x 2 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
- Cool cake(s) for 10 minutes in their pan(s) before turning out on racks.
- Variations:.
- WHITE CAKE.
- Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating.
- SPICE CAKE.
- Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice. Follow Yellow Cake directions.
- EXTRACT FLAVORED CAKES.
- Replace the vanilla in either the Yellow or White Cake recipes with 2 to 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for the flavors like lemon, orange, or cherry, etc.
- FRESH ORANGE CAKE.
- Pour 1 package of Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.
- CUPCAKES.
- Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 375 degrees F. for 20 to 25 minutes or until an inserted toothpick comes out clean.
- Makes about 2 dozen.
- NOTE: To prevent a cake from sticking to its pan, put the pan on a wet towel to cool as soon as you take it out of the oven.
Nutrition Facts : Calories 351.2, Fat 13.1, SaturatedFat 3.7, Sodium 405.1, Carbohydrate 56.6, Fiber 0.6, Sugar 31.3, Protein 2.6
KETO ANGEL FOOD CAKE | THE BEST LOW CARB ANGEL FOOD CAKE
This keto angel food cake is as dreamy as it gets. Seriously, with a pillowy-soft crumb and a delightfully sweet vanilla flavor, you'd never guess this cake was low carb and sugar free. Plus, this keto angel food cake recipe is made with just a few simple keto-friendly ingredients - like almond flour and coconut flour - and has just over 1 NET CARB per slice!
Provided by The Diet Chef
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and line the bottom of a 9-inch pan tube pan with parchment paper, don't grease.
- Sift flours and egg white powder into a bowl, set aside.
- In a large bowl, using a hand mixer beat the egg whites with a pinch of salt and cream of tartar until frothy. Then slowly add the swerve while continuing beating until soft peaks form - do not overbeat the mixture. Add the vanilla extract in the end.
- Fold the flour mixture - a third at a time - gently into the beaten egg whites with a silicone spatula.
- Spread the batter evenly in the pan, smooth the top, and tap the pan on the table a few times to make sure there are no big bubbles.
- Bake for 45-50 minutes until golden and then cool the cake upside down on a cooling rack.
- Run a knife along the inside edges of the pan to release the cake and invert it on a plate. Peel the parchment paper from the top.
- Serve alone or top with confectioners swerve, whipped cream, and fresh fruit.
Nutrition Facts : ServingSize 1 serving, Calories 102.2 calories, Fat 6.3, Carbohydrate 3.2, Fiber 1.8, Protein 8.7
ANGEL FOOD CAKE
Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy!
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 7
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.
BEST ANGEL FOOD CAKE
You can make the Best Angel Food Cake ever with just six ingredients! This cake is light, airy and SO much better than any store-bought version! Follow my recipe and tips to get the ultimate Angel Food Cake!
Provided by Lindsay
Categories Dessert
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F and have an ungreased tube pan. 2
- . Combine half of the sugar, flour and salt and sift them together 5 times. Set aside.
- . Whip egg whites with a mixer on low speed until they get frothy, then add the cream of tartar and vanilla extract.
- . Increase speed to medium and continue whipping, adding remaining sugar 1 tablespoon at a time. Wait 5-10 seconds between each addition to give time for the sugar to incorporate.
- . Increase to medium-high speed and whip until it reaches stiff peaks.
- . Using a rubber spatula, gently fold the flour mixture into the egg whites 1/4 cup at a time. Sift the flour mixture again as you add it to the egg whites. Repeat until all the flour mixture has been added.
- . Pour the batter into the ungreased pan and smooth evenly, then run a knife through the batter to break up any air bubbles. I like to run it around the outside wall and inside wall of the pan as well. Air bubbles that sit against the sides of the pan can give it little air pockets on the edges once baked.
- . Bake until lightly golden on top and a toothpick inserted in the middle comes out clean, about 28-30 minutes.
- . Immediately after removing from the oven, turn the cake upside down to cool. Your tube pan should have little feet to rest on white it cools. Allow it to cool for about an 1 hour.
- 0. Once cooled, turn it right side up and run a knife or spatula along the outside and inside walls of the pan to loosen it. Invert the cake onto a serving plate.
- 1. Slice the cake with a serrated knife and use a careful sawing motion so that you don't smash the cake. Serve as is or with fresh fruit, whipped cream or other toppings. Cake is best when stored at room temperature in an air tight container for 3-4 days.
Nutrition Facts : ServingSize 1 slice, Calories 160 calories, Sugar 29.4 g, Sodium 99.6 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 35.6 g, Fiber 0.2 g, Protein 4.1 g, Cholesterol 0 mg
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- Preheat oven to 375º. Sift Swans Down® Cake Flour, then lightly spoon into measuring cup for 1 ¼ cups. Add ½ cup sugar, and sift four times. In a separate, very large bowl, combine egg whites, cream of tartar, salt, and flavorings. Beat at high speed of electric mixer until moist soft peaks form. Add balance of sugar in 4 additions, beating until blended after each addition. Sift in flour mixture in 4 additions, folding in with large spoon; turn bowl often. Bake: Pour into ungreased 10-inch tube pan. Bake at 375º, 35 to 40 minutes. Cool cake upside down in its pan, on a cake rack (or placed on an upside-down funnel or heatproof bottle) for about 1 hour or until comfortable for handling.
- Use only metal or glass mixing bowls when making Angel Food Cake. Plastic or ceramic bowls retain oils which will disturb the rising process.
- When beating egg whites try not to under beat or over beat; egg whites should be stiff but not dry. To prevent air pockets, after filling your angel food cake pan with batter simply use your spatula to press batter into sides and bottom of pan. Or you can cut through batter with a knife to remove air bubbles.
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4.5/5 (81)Total Time 2 hrs 30 minsServings 16Calories 100 per serving
- A 10" round pan or an angel food loaf pan will fit this recipe well., In a large bowl, whisk together the flour and 3/4 cup of the sugar.
- Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks., Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients., Spoon the batter into the pan, and bake the cake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched., Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening on the counter.
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LOW CARB KETO ANGEL FOOD CAKE RECIPE - WHOLESOME YUM
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- Preheat the oven to 325 degrees F (162 degrees C). Line the bottom of a 9.5-inch tube pan with parchment paper. (Don’t grease it!)
- In a large, deep bowl, use a hand mixer with a whisk attachment to whip egg whites and cream of tartar together.
- Start on medium-low speed for 1-2 minutes. Once frothy, increase speed to medium high and gradually add 3/4 cup (108 g) powdered Besti. Continue to beat until soft peaks form (they should curl over but not be stiff). Beat in vanilla extract, until just combined. (Do not over mix - avoid stiff peaks.)
- In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, sea salt, and remaining 3/4 cup (108 g) powdered Besti, making sure there are no lumps. (If the mixture is still lumpy, you can sift over another bowl through a fine mesh strainer.) Sift half the flour mixture over the egg whites, then fold gently just until incorporated, being careful not to break down the whites. Repeat with the remaining flour mixture.
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Estimated Reading Time 6 minsPublished 2020-07-06
- All-Purpose Flour + Cornstarch. To make this choice work, add ¾ cup of all-purpose flour and 2 tablespoons of cornstarch. We suggest you place the cornstarch at the bottom of a bowl, and then add the all-purpose flour on top.
- Pastry Flour. This flour isn’t very common, but it is similar to cake flour in that it has a lower protein content as well. This flour is used in making more chewy and tender baked goods, so it is a great choice for baking banana bread, making cupcakes, angel food cake, and donuts.
- Oat Flour + Arrowroot. This choice is healthy and gluten-free, which makes it safe to use if you have a gluten allergy. The arrowroot works to make the flour lighter and softer, but you can also use cornstarch instead if that’s easier.
- All-Purpose Flour. This alternative is the easiest choice, but it does change the results. All-purpose flour contains more gluten and is denser, but it is a great substitute when you are baking bread, making pasta, gravy, or a roux.
- Cassava Flour. While not the healthiest choice due to its high starch content, it is an incredibly versatile flour that will work wonders if you need a gluten-free choice.
- Bread Flour. This is a very high gluten option, which means it is much denser and thicker. You can use bread flour in any bread, pasta, roux, and gravy, but consider that you may end up needing more liquids too.
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4.2/5 (33)Total Time 1 hr
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3.7/5 (3)Total Time 1 hr 25 minsCategory DessertCalories 62 per serving
- Preheat the oven to 350° F. Line the bottom of an angel food cake pan with parchment paper. Since I used a bundt pan I didn’t do this step.
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- Measure (spoon & level) 1 cup from this mixture. You’ll have about 1 cup anyway, but sometimes sifting can produce more volume since it’s adding air.
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