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.
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.
ANGEL FOOD CAKE WITH WARM CHERRY SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes.
- Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.
CHRISSY'S ANGEL FOOD CAKE
My grandma's recipe. She was an excellent baker and she actually had a small business of selling these cakes. I have not made this yet because I don't have an angel food cake pan, but I ate it several times growing up, and it is absolutely wonderful, the fluffiest angel food I've ever had! Serve with whatever toppings you like, my favorite is fresh strawberries and whipped cream or vanilla ice cream!
Provided by noway
Categories Low Cholesterol
Time 1h
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 300F (to bake for an hour) or 375F (to bake for a 1/2 hour).
- Beat 2 cups egg whites until very stiff (you'll see peaks).
- Add 1/4 tsp salt and 2 tsp cream of tarter, beat some more.
- Add almond and vanilla extracts to egg mix.
- Slowly beat in 1 1/2 cups sugar.
- In a separate bowl, sift 1 1/2 cups cake flour 3 times, then add 3/4 cups of white sugar and sift once more.
- Fold the flour mixture into the egg mixture one spoonful at a time using a wire whisk.
- Place in ungreased angel food cake pan.
- Bake at 300F for an hour or 375F for 30 minutes.
- When the top of the cake is a golden brown, turn upside down to cool.
Nutrition Facts : Calories 2780.8, Fat 2.6, SaturatedFat 0.3, Sodium 1396.2, Carbohydrate 618.7, Fiber 3.5, Sugar 454.9, Protein 69.8
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
CHERRY ANGEL FOOD CAKE
Not only is this cake very light, but it rises nice and high, and it's not too sweet. Pretty dots of maraschino cherry inside make the cake so festive. -Estelle Hardin, Washington, UT
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , 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 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.
Nutrition Facts : Calories 186 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 5g protein.
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NO FAIL HOMEMADE ANGEL FOOD CAKE - THE BUSY BAKER
From thebusybaker.ca
5/5 (6)Calories 167 per servingCategory Baking, Dessert
- Measure the flour, cornstarch and 1 1/2 cup powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.
- Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl and then again into the second bowl (so, you're sifting the mixture 3 times). Set aside.
- Add the egg whites to a large mixing bowl, or to the bowl of your stand mixer fitted with the whisk attachment.
HOW TO MAKE ANGEL FOOD CAKE THAT'S FLUFFY AND LIGHT AS AIR
From bhg.com
Estimated Reading Time 6 mins
- Separate the Egg Whites. Separate the yolks from the whites immediately after taking the eggs out of the fridge (cold eggs separate more easily).
- Sift Powdered Sugar and Flour. While the egg whites stand, mix the flour and powdered sugar together, then sift the mixture three times. Sifting will help remove any lumps from the flour and aerate the mixture, which will help make your cake light and fluffy.
- Beat Together Ingredients. Beat the egg whites, cream of tartar, and vanilla on medium to high speed until soft peaks You should see the tips of the egg whites curl when beaters are lifted.
- Beat in Sugar Until Stiff Peaks Form. Gradually add the granulated sugar, about 2 tablespoons at a time, to allow the sugar to dissolve completely in the egg white mixture.
- Fold in the Flour. Fold the sifted flour mixture, one-fourth at a time, into the egg whites. To fold: Cut down vertically through the mixture using a spatula.
- Eliminate Air Bubbles. For a fine, even cake texture, eliminate large air bubbles by gently cutting through batter with a thin metal spatula after pouring the batter into an ungreased tube pan ($16, Bed Bath & Beyond).
- Bake and Cool Angel Food Cake. Bake angel food cake in a preheated oven according to recipe directions. The cake is done when it turns a golden color and springs back when lightly touched.
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