Eggless Angel Food Cake

EASY ANGEL FOOD CAKE WITH DAIRY-FREE TOPPINGS

Steps:

• Place the egg whites in a mixing bowl, and let them stand at room temperature for 30 minutes.
• Preheat your oven to 350ºF.
• Sift the powdered sugar and flour together three times into a large bowl. The sifting is very important for getting that light texture. If you don't have a flour sifter, a fine mesh strainer works just as well (flour sifters always seem to break on me, so I stick to the strainer!).
• Add the cream of tartar, extracts, and salt to the egg whites, and beat the mixture on high speed. Gradually add the granulated sugar, beating until the sugar is dissolved and stiff peaks form.
• Gradually fold in the flour and powdered sugar mixture (about ¼ cup at a time).
• Spoon the batter into an ungreased 10-inch tube pan, and gently cut through batter with a knife to remove air pockets.
• Bake for 40 to 45 minutes or until the cake springs back when lightly touched.
• Immediately invert pan, but cool completely before removing cake from pan.
• Slice and serve topped with your dairy-free toppings of choice.

GLUTEN-FREE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla 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 the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 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. Top with fresh fruit if desired.

PAN-FRIED ANGEL'S FOOD CAKE

Steps:

• Cut the cake into 16 slices. If you have only a part of a cake, knowing that 1/4 of the cake yields 4 slices will help you determine the approximate size of the slice.
• Lightly spread cut sides of 8 cake slices with 1/2 of the butter. Add cake slices to a large nonstick skillet.
• Place skillet over medium-high heat. Cook 3 minutes or until golden brown. Transfer slices to serving plate. Remove pan from heat and allow to cool while heating jam.
• In small saucepan heat jam until it begins to melt. Transfer to serving bowl.
• Lightly spread remaining cake slices with remaining butter, add to cooled pan, and toast as instructed above. Serve with heated jam (or your choice of other toppings). Recipe is easily reduced to meet your amount of cake.

COOKIES AND CREAM ANGEL CAKE

Steps:

• Move oven rack to lowest position. Heat oven to 350°F.
• Beat cake mix and cold tap water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape.) Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
• Beat frosting mix and boiling water in small glass or metal bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
• Frost cake, and garnish with sandwich cookie halves.

ONE BOWL EGGLESS WHITE CAKE

Steps:

• Place all ingredients except slice almonds and icing sugar in a bowl.
• Note: If you don't have buttermilk, put 2 teaspoons of vinegar in the measuring cup and fill to one cup with regular milk.
• Mix at low speed until all ingredients are moistened.
• Scrape down bowl.
• Turn mixer to high and beat for 3 minutes.
• Pour into a greased and floured 9" by 13" pan and sprinkle with the almonds.
• Bake at 350F for 30-35 minutes.
• Sprinkle with the icing sugar. (I use my tea strainer to shake the sugar over the cake. Just put the sugar in the strainer and tap it.).

PLAIN EGG LESS CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift the flour, baking powder and baking soda together in a large bowl. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter. Mix well and pour into prepared pan.
• Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

EGGLESS ANGEL FOOD CAKE

Steps:

• 1. Preheat overn to 375F. Lightly coat with Pam spray on 11X13 inch or two 9 inch layer cake. Lightly dust the pan with a little flour. Juice enough limes 1/3 cup lime about 2 limes.
• 2. In large mixing bow combine the cornstarch in the 1/3 cup lime juice using a wire whisk until slightly frothy. Add oil,water,sugar, salt and vanilla. Mix well.
• 3. In another bowl, combine the flour and baking powder.Sift well to combine. Sift the flour mixture int the bowl with cornstarch mixture. Combine thorougtly with a whisk or rubber spatula just until all is mixed well.
• 4. Pour batter into the oiled baking pan and bake for about 20 minutes or until done. Remove from the oven and let cool completely. Serve as is, with berries and custard, or fill and frost as you wish Lime Curd or Vanilla custard make great fillings.

ANGEL FOOD CUPCAKES

Steps:

• Preheat the oven to 350, and place 6 paper liners in a cupcake pan. Gather cupcake ingredients, and set aside frosting ingredients.
• In a medium-sized bowl, sift together the flour, cornstarch and salt. Sift it back into another bowl, and repeat one more time for a total of 3 siftings. Set this mixture aside.
• In a separate bowl, beat the egg whites with an electric mixer on high until foamy (about 30 seconds). Once foamy, add the cream of tartar and beat until soft peaks form (about 2 minutes). Soft peaks fall over on themselves when you lift the beaters out.
• Next, slowly stream the sugar, 1 tablespoon at a time, into the egg whites while beating. When done, the mixture will be bright white and glossy.
• Finally, add the vanilla extract and beat to combine.
• Add the flour mixture to the egg white and sugar mixture, and fold together using a rubber spatula. Proper folding technique is down the middle and sweep the sides of the bowl. Don't deflate the batter by stirring too vigorously!
• Divide the batter amount the cupcake liners. It will come to the top of each liner. Bake for 17-19 minutes, until the tops of the cupcakes are starting to lightly brown and a toothpick inserted comes out clean.
• Let the cupcakes cool completely in the pan before moving to a wire rack.
• Combine the cold whipping cream and powdered sugar, and beat until fluffy. Use a piping bag or butter knife to spread it on the cupcakes. Garnish with fresh berries and serve.

EASY STRAWBERRY VANILLA CHIFFON CAKE RECIPE (EGGLESS)

Steps:

• Preheat the oven to 325F. Grease and line three 6″ cake pans with oil and parchment paper, including the walls of the pans. Set aside.
• In a stand mixer with whisk attachment or in a large bowl and hand mixer, beat the aquafaba and cream of tartar on medium speed until it starts to foam, about 3 minutes. Add in 1/3 cup of the granulated sugar, and continue beating on medium-high speed to high speed until you achieve nearly stiff peaks. This process takes me about 10-12 minutes with a stand mixer. You don't want the peaks to droop at all. Usually when I've beaten the mixture enough, I actually still need 2-3 more minutes, bringing me to 10-12 minutes. Once you've achieved nearly stiff peaks, set the bowl aside.
• In a small bowl, whisk together the flour, remaining sugar, baking powder, and sea salt. Set aside. In a medium bowl, use a whisk to combine the dairy free milk, unsweetened applesauce, olive oil, and vanilla extract. Add in the flour mixture, and continue to whisk just until the dry has incorporated into the wet ingredients. Pour the cake batter into the large bowl containing the aquafaba mixture. Use a rubber spatula to gently fold the batter into the aquafaba, mixing until there are just no more white steaks of aquafaba. Be careful not to deflate the stiff peaks too much by over mixing.
• divide the batter evenly into the prepared cake pans, Place the cake pans into the oven and bake the cakes for 30-32 minutes, or until the toothpick comes out clean. The cakes will look lightly golden on top. When you remove them from the oven, allow the cakes to cool in the pans for 10 minutes. The cakes will slightly sink, but that's okay. As long as they're not caving into the middle, you're fine! Once the cakes have cooled in the pans for a few minutes, you can carefully transfer them to a cooling rack to cool completely before making the vegan Swiss meringue frosting. Please keep in mind that the cakes will be delicate- more so than a vegan vanilla cake. Please handle with care!
• once your cakes have fully cooled, you can begin to make your frosting. If you'd prefer to make a vegan vanilla buttercream in lieu of a Swiss meringue buttercream, you may do so! To start: in a stand mixer or large bowl and hand mixer, cream the vegan butter for 2-3 minutes until fluffy. Add in aquafaba, and continue creaming until the mixture begins to whiten and turn even fluffier. Then add in the powdered sugar, and continue creaming the mixture until smooth and slightly glossy.
• use the frosting immediately for the cake. Use about 2/3 of the frosting to layer the cake, and crumb coat the edges. Then use the remaining frosting to create the final coating. It's easiest to chill the cake for 20-30 minutes in between the crumb coat and the final frosting layer. You can also place the frosting into the fridge to keep cold while the cake is chilling. Top with sliced strawberries and serve!
• Storage: store any leftovers sliced and in an airtight container for up to 3-4 days in the fridge or up to 2 months in the freezer.