CLASSIC PINK PEPPERMINT ANGEL FOOD CAKE
A pretty cake gleaned from Cooking Light magazine(April, 2004)! Great for holidays, dinner parties, and weekend gatherings.
Provided by Sharon123
Categories < 4 Hours
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF.
- To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
- Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
- Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
- Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325°F for 55 minutes or until cake springs back when lightly touched.
- Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
- Serve and enjoy!
Nutrition Facts : Calories 158.1, Fat 0.1, Sodium 103.7, Carbohydrate 34.4, Fiber 0.2, Sugar 25.4, Protein 4.5
FRENCH TOAST ANGEL FOOD CAKE
Found this interesting twist of French toast on the web which turns classic French toast into a light and sweet French toast breakfast. Substitute blueberries or raspberries in place of strawberries. Also makes a great dessert!
Provided by dojemi
Categories Breakfast
Time 17m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Slice the angel food cake into 10 to 12, 1-inch thick wedges.
- In a shallow dish combine eggs, milk, sugar; and vanilla.
- Soak wedges in egg mixture for 1 minute per side.
- In a nontick skillet or on a nonstick griddle melt butter over medium heat.
- Cook 4 wedges at a time for 1 to 2 minutes on each side or until golden brown.
- To serve, stand slices in cake formation.
- Top with whipped cream or creme fraiche.
- Drizzle with maple syrup and top with strawberries.
- Serve immediately.
Nutrition Facts : Calories 94.8, Fat 5.5, SaturatedFat 2.5, Cholesterol 135.1, Sodium 68.2, Carbohydrate 5.8, Sugar 4.1, Protein 5
MINT ANGEL CAKE
One sight of this lovely cake will have guests saving room for dessert! For an easy garnish, sprinkle with crushed mint candies.-Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Let egg whites stand at room temperature 30 minutes. Sift flour twice; set aside., Preheat oven to 350°. Add cream of tartar, almond extract 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 peaks form. Gradually fold in flour, about 1/2 cup at a time., Gently spoon mixture into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until lightly browned and entire top appears dry, 40-50 minutes. Immediately invert pan; cool completely, about 1 hour., In a small saucepan, combine 1/4 cup crushed candies and water. Cook and stir over medium heat until candies are melted and syrupy. In a large bowl, beat cream until stiff peaks form., Run a knife around side and center tube of pan. Remove cake to a serving platter; cut horizontally into 3 layers. Place bottom layer on a serving plate; brush with 2 tablespoons mint syrup. Spread with 1/2 cup whipped cream; sprinkle with 1 tablespoon crushed candies. Repeat layers., Top with third cake layer. Frost top and sides of cake with remaining whipped cream. Top with remaining candies. Store in refrigerator.
Nutrition Facts : Calories 213 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 90mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 4g protein.
PRETTY-IN-PINK ANGEL FOOD CAKE
Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve this dessert with macerated berries and sweetened sour cream. Martha made this recipe on episode 612 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together flour and 3/4 cup superfine sugar 4 times.
- In the bowl of a standing mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.
- Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
- Transfer batter to an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Meanwhile, combine the berries, lemon juice, and remaining 1/4 cup superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners' sugar, and remaining 1 teaspoon vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.
PEPPERMINT ANGEL FOOD CAKE
A delicious marbled angel food cake with a pretty pink icing. A yummy cake for any holiday table or just anytime.
Provided by Sassy in da South
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- For the Cake: Place the 12 egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
- Sift confectioners' sugar and flour together 3 times.
- Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl).
- Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
- Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time.
- Divide batter in half.
- Fold extract and food coloring into one half.
- Alternately spoon pink and white batters into an ungreased 10-inch tube pan.
- Gently cut through batter with a knife, swirling gently.
- Bake cake on the lowest rack in the preheated 350 degree oven for 40 to 45 minutes or until top springs back when lightly touched.
- Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool thoroughly.
- Remove cake from pan.
- Frost with Pink Peppermint Frosting when cake has cooled thoroughly.
- Serve at room temperature.
- Store any leftover cake in refrigerator.
- For the Pink Peppermint Frosting: Place the 2 egg whites in a bowl.
- Let stand 30 minutes.
- In a 2-quart saucepan mix the 2/3 cup granulated sugar, corn syrup, and water. Cook and stir until mixture comes to a boil. Boil gently, without stirring, for 5 minutes.
- Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl).
- Slowly add hot syrup to egg whites, pouring in a steady stream, while beating.
- Continue beating until stiff glossy peaks form (tips stand straight).
- Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.
Nutrition Facts : Calories 219.2, Fat 0.2, Sodium 64.6, Carbohydrate 49.6, Fiber 0.2, Sugar 38.8, Protein 5.1
ANGEL FOOD CAKE
There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
- Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
- Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Nutrition Facts : Calories 212 g, Protein 7 g
CANDY CANE ANGEL CAKE
Betty Crocker® angel food cake mix and peppermint candies come together to make a perfect Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
- Pour about 3 cups batter into ungreased 10-inch angel food (tube) cake pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract until blended. Carefully spoon red batter over white batter in pan. Carefully spoon remaining white batter over red batter and swirl with knife.
- Bake 40 minutes or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely, about 2 hours. Loosen cake by running long metal spatula along edge of pan. Place serving plate upside down on pan. Turn plate and pan over; remove pan.
- In small bowl, mix powdered sugar and 1 tablespoon milk; stir in enough remaining milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake; top with crushed candies.
Nutrition Facts : Calories 181, Carbohydrate 42 g, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 186 mg
PEPPERMINT MARBLE ANGEL FOOD CAKE
I AM STILL GOING THRU MY OLE RECIPES...SO MANY I HAD FORGOTTEN ABOUT! HOPE THEY ARE "NEW" TO A FEW YOUNGER BAKERS...AND BRING MEMORIES TO THE OLDER ONES. THIS PICTURE AND RECIPE IS FROM A DUNCAN HINES ADVERTISEMENT. IT WILL MAKE A DELICIOUS HOLIDAY CAKE, PRESENTATION. NANCY...11/29/12
Provided by Nancy J. Patrykus
Categories Other Snacks
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 375F. For cake,prepare batter following package directions. Stir in peppermint extract. Divide batter in two, one with red food coloring, to a shade of pink. Spoon batter into ungreased 10 inch tube pan, alternating colors to produce a marble effect. Bake and cool cake following package directions. Brush loose crust crumbs from cake with a paper towel.
- 2. For glaze, combine sugar, milk, peppermint extract and red food coloring in a small bowl. Stir until smooth. Drizzle over cake. Sprinkle with crushed peppermint candy if desired.
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5/5 (4)カロリー 146 (1 人分)対象人数 12
- To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.
- Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
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