MINI ANGEL FOOD CAKES WITH MARSHMALLOW FROSTING
Provided by Sandra Lee
Time 35m
Yield 12 mini cakes
Number Of Ingredients 8
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Beat together the cake mix with coconut water. Fill 2 (6-count) mini angel food can pans halfway with batter. Bake until puffed, golden brown, and toothpick inserted in the center comes out clean, 12 to 15 minutes. Invert the pans onto wire cooling racks and cool completely before removing from the pans.
- For the frosting: Bring 2 cups water to a simmer in a medium saucepot.
- In a large glass bowl that will fit over the saucepot, combine 1/4 cup water, sugar, corn syrup, cream of tartar, and egg whites. Place on top of the saucepot and beat for 7 minutes using an electric hand mixer. The frosting will be smooth, shiny, and form peaks when the mixer is lifted from the bowl. Remove from the heat and slowly beat in the marshmallow cream.
- Frost each cake with the icing and sprinkle the tops with coconut flakes.
ANGEL FOOD CAKE WITH WHIPPED CHOCOLATE FROSTING
This Angel Food Cake with Whipped Chocolate Frosting is light as a cloud. The frosting is made with freshly whipped cream and plenty of cocoa for a rich chocolate taste. This is a simple recipe my family has been making for decades.
Categories dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- You can either make the angel food cake from a mix (you just add water), or purchase pre-made from a grocery store. A few notes on making angel food cake: you need to let it cool completely in the pan and you need to let it cool upside-down or on its side. My mother also told me not to use a silicone pan because the cake can't cool property in a silicone pan. Once the cake is completely cooled, remove it from the pan. Then using a serrated knife, cut the top off of the cake, starting from about 1 inch down from the top of the cake. See the photos and this is make much more sense. Then use the knife to cut out some of the inside of the cake. Next, make the frosting. Combine the whipping cream, sugar, cocoa, salt, and vanilla. Beat with a mixer until stiff. Fill the scooped out section of the cake with frosting and raspberries. Place the top back on the cake. Frost the cake! Top with toasted almonds with you like. Keep the cake chilled until you are ready to serve it.
CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE
When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add 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. Mixture will be thick. , 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 40-45 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. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,
Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE ANGEL FOOD CAKE WITH DOUBLE-CHOCOLATE FROSTING
Four types of chocolate are called for in this decadent dessert: cocoa powder for the cake batter, bittersweet chocolate and milk chocolate for the frosting, and semisweet chocolate for the garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9 1/2-inch cake
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350 degrees. Whisk together cake flour, cocoa, espresso powder, and salt.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to high. Continue beating while gradually adding sugar until stiff peaks form, 3 to 4 minutes. Beat in vanilla. Remove bowl from mixer. Add half the flour mixture and gently fold in until streaky, then add remaining flour mixture and fold in until well incorporated (do not overmix, as this will deflate the meringue, creating a dense cake).
- Gently spoon batter into an ungreased 9 1/2-inch tube pan with removable bottom; smooth top. Run a knife or small spatula through batter to release air bubbles. Bake until a tester inserted into center comes out clean, about 40 minutes. Invert pan; let cake cool completely in pan. Run a knife around the inner and outer perimeter of the pan to loosen. Use knife to release cake from bottom of pan and remove.
- Frosting: Place both chocolates in the bowl of a stand mixer; set aside. In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate; let stand 2 to 3 minutes.
- Whisk, starting in center and working outward, until chocolate is smooth. Let cool at room temperature, whisking occasionally, about 30 minutes.
- Attach bowl to stand mixer fitted with the whisk attachment and beat on medium speed, gradually adding butter, until frosting is smooth and silky.
- Using a serrated knife, split cake in half horizontally. Place bottom layer on a cake plate. Measure 2 cups frosting and spread evenly with an offset spatula. Top with second layer. Use remaining frosting to cover cake completely, using spatula to create a smooth finish or create swirls. Garnish with chocolate shavings, if desired. Serve immediately.
SIMPLE BIRTHDAY CAKE WITH MARSHMALLOW FROSTING
Provided by Alex Guarnaschelli
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Cake:
- Preheat the oven to 350 degrees F.
- Liberally butter the bottom and sides of 2 cake pans. Put a round of parchment paper into the bottom of each pan and coat them with butter. Put the pans on a baking sheet.
- Melt the 10 tablespoons of butter in a small pot over low heat. Remove the pot from the stove and allow it to cool slightly. Reserve.
- In a medium bowl, sift together the baking soda, salt, baking powder and flour.
- In a large bowl, beat the eggs, sugar, vanilla, and sour cream together until smooth. Add the flour mixture in small batches to the wet ingredients, whisking as you go to avoid the formation of lumps. Make a well in the center of the batter and pour in the melted butter. Whisk until smooth. Fold in the chopped chocolate
- Divide the batter between the cake pans and spread out to level the top. Gently tap the sides of the pan so the batter distributes evenly. Slide the baking sheet into the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the pans from the oven and allow the cakes to cool briefly. Invert the cakes from the pans onto a baking sheet fitted with a wire rack and peel off the parchment paper. Allow them to cool for at least 45 minutes before frosting.
- Frosting:
- Pour some water, about 2 inches deep, into a saucepan to create a makeshift double boiler. Put the pan on the stove and bring the water to a gentle simmer. Dip the instant-read thermometer into the simmering water to clean any impurities off the end and to test that the thermometer works.
- In a clean, large mixing bowl, combine the 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Gently lower the bowl over the simmering water. Turn off the heat under the pot. Use an electric hand beater to whip the whites over the water. Do not leave the egg white mixture unattended or stop beating any time during this process.
- After about 3 minutes, remove the bowl from the heat, set the beater down and quickly take the temperature of the egg whites. You want them to reach 140 degrees F. If you measure the temperature before they reach that point, immediately put the bowl of whites back over the water and resume beating until they are finished, an additional 2 to 3 minutes.
- Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluffiness. Set the frosting aside to allow the mixture to cool. Frost the cake by, as my father used to say, "glopping" the frosting all over the top and the sides. Serve immediately.
CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING
This dessert is nearly completely fat-free (except for a tiny amount of fat in the cocoa powder and in the chocolate shavings). With an extra-thick layer of fluffy marshmallow frosting, you'll never even notice.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
- Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
- Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
- In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
- Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
- Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
- Beat for 30 seconds longer until soft peaks form.
- Remove the bowl from the mixer.
- Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
- Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
- Bang the pan once (not too hard) on the counter to release any large air pockets.
- Bake for about 35 minutes, or until a tester comes out clean.
- Invert the cake pan over a narrow-necked bottle.
- Let the cake cool completely in the pan, about 1 hour.
- Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
- Invert the cake onto a serving platter.
- Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
- In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
- Bring to a boil over medium-high heat.
- When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
- When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
- Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
- Cook until the syrup reaches 242F.
- Remove from the heat.
- With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
- Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
- Add the vanilla and beat for 1 more minute.
- The frosting will still be a little warm.
- Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
- Then coat the cake all over with the remaining frosting.
- Decorate the top of the cake with the chocolate shavings.
- To serve: Gently slice the cake with a serrated knife or an angel food comb.
ANGEL FOOD CAKE WITH CHOCOLATE HAZELNUT FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Pour the heavy cream into in to a small saucepan set over medium-high heat. Heat until small bubbles start to form around the edge of the pan. Place the chocolate chips, hazelnut spread, espresso and salt in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute to soften. Starting in the center of the bowl, whisk the chocolate mixture in small circles until smooth and combined. Cool to room temperature.
- Cover with plastic wrap and refrigerate for 2 hours.
- Using an electric hand mixer on medium speed, beat the chocolate mixture until light, slightly thickened and spreadable, 5 minutes.
- Place the bottom half of the cake on a cake plate. Spread one-quarter of the frosting on top of the cake, leaving a 1/4-inch edge. Place the top half of the cake on the frosting, smooth-side up and gently press down to seal the cake halves. Use a rubber spatula to spoon the rest of the frosting on top of the cake. Using a small offset spatula, push the extra frosting over the sides and the top. Smooth the sides until completely covered. Smooth the top of the cake or make a decorative pattern. Store the cake in the refrigerator until ready to serve. Bring the cake to room temperature for 15 minutes before serving. Garnish with colorful edible flowers to serve.
CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
I hear this is Delicious! This is the chocolate version of the white angel food cake I posted from the Rose's cookbook.
Provided by skwurt25
Categories Dessert
Time 2h
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- CAKE:.
- Preheat oven to 350 degrees Fahrenheit.
- Sift flour, cocoa and 1/3 cup sugar 5 times.
- Add salt to egg whites and beat until stiff.
- Add cream of tartar to the egg whites and the balance of the sugar gradually, 1 Tablespoon at a time, beating until very stiff.
- Add vanilla.
- Fold in the flour mixture a little at a time.
- Pour batter into a 9" tube pan and bake for 15 minutes at 350 degrees Fahrenheit.
- Reduce heat to 300 degrees Fahrenheit to finish baking.
- Total baking time is about 1 hour.
- FROSTING:
- Combine egg whites, water, vanilla, cream of tartar, and sugar in upper part of a double boiler.
- Mix well, beat over heat until mixture stands up in peaks.
- If electric beater is used, bring water in lower part of double boiler to a rapid boil and beat for about 2 minutes.
- Remove from stove and beat 3 or 4 minutes at high speed until it stands in high peeks. Be careful not to scrape beater against bottom of pan as it will darken the mixture.
- Allow the mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming.
- Cream butter thoroughly; add cocoa (use more cocoa if more intense flavor is desired) and salt.
- Have marshmallow mixture and butter at about same temperature and consistency before combining them (otherwise, frosting will have a tendency to separate or curdle).
- Keep cool, not cold. If frosting should curdle, add about 2 Tablespoons hot melted butter and beat well.
- Frost top and sides of cake.
Nutrition Facts : Calories 1086.5, Fat 47.5, SaturatedFat 29.2, Cholesterol 122, Sodium 332.5, Carbohydrate 151, Fiber 2.6, Sugar 117.6, Protein 17
ANGEL FOOD CAKE WITH YUMMY CHOCOLATE WHIPPED CREAM ICING
This frosting adds so much to a plain Angel Food Cake. I have had good luck with both purchased cakes, cakes from mixes, or cake from scratch (really too much work when the mix is just as good). You could also use this on other cakes but is perfect with the lightness of Angel Food.
Provided by Kimke
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients (except cake) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
- Especially good to put some toffee candy on top of the frosting in the center of the cake also.
CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE ICING
This eye-appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there's only 1 g of fat per serving! Rebecca Baird - Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa 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 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 batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-40 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., For icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.
Nutrition Facts : Calories 195 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 64mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE MARSHMALLOW FROSTING
Creamy frosting that doesn't need to be refrigerated, so it's perfect for potluck dinners. Makes enough to frost a bundt cake or the top of a 13x9 inch cake--double it if you want to do a 2 layer cake.
Provided by Dragonfly AZ
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Sift sugar and cocoa powder together into a large mixing bowl.
- Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
- Stir until melted, 2-3 minutes and remove from heat.
- Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
- Stir until the frosting is smooth and satiny.
Nutrition Facts : Calories 1357.2, Fat 36.5, SaturatedFat 22.6, Cholesterol 85.5, Sodium 333, Carbohydrate 266.7, Fiber 9.6, Sugar 212.7, Protein 8.2
CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE
Easier than you might think with heavenly results. You can halve this recipe and make an elegant dessert by baking in a Wilton 7 1/2" heart angel food pan. Just right for a romantic dinner. Fill the center hole with beautiful fresh fruit or even flowers. This recipe originally came from chef Brad Ogden in San Francisco.
Provided by sugarpea
Categories Dessert
Time 1h5m
Yield 1 10inch cake
Number Of Ingredients 10
Steps:
- Place rack in center of oven and 15 minutes before baking, preheat to 375°.
- Divide sugar in half.
- Sift one half 3 times.
- Set aside.
- Sift the other half of sugar with the flour and cocoa 3 times.
- Set aside.
- Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
- Add cream of tartar, vanilla and salt and increase speed to medium.
- Add the 3/4 cup sugar, one T at a time, beating well after each addition.
- Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
- Gently and thoroughly fold in flour mixture, by thirds.
- Pour into ungreased 10" tube pan.
- Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
- Bake 30-35 minutes until toothpick inserted in center comes out clean.
- Invert over a narrow-necked bottle and allow to cool.
- When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
- Drizzle Chocolate Glaze over top and allow to run down sides of cake.
- Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.
CHOCOLATE ANGEL FOOD CAKE I
This is a very moist and light angel food. A family favorite at my house.
Provided by Jane Hilton
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
- In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g
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