ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 1h54m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
- For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
- Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
HONEY GLAZED ANGEL FOOD CAKE
Try our lighter, fluffier honey cake with an angel food cake base, perfect for your holiday entertaining.
Provided by Melissa Kaye Apter
Categories Non Dairy Desserts, Desserts
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F. 1. In a small bowl, combine cake flour with ¼ cup of sugar. Whisk to combine and set aside. 2. In a clean, electric stand mixer fitted with the whisk attachment, whip the egg whites on high until foamy. Add in cream of tartar and salt. With the mixer still on high, slowly sprinkle in 1 cup of sugar. Keep whipping until soft peaks form. Once the egg whites are holding soft peaks, stop the mixer and continue whipping by hand. 3. Sprinkle the flour mixture on top of the egg whites a little at a time, and carefully fold. Drizzle the honey and vanilla on top of the egg whites and continue folding until combined. 4. Carefully spoon the batter into an ungreased angel food cake or tube pan. 5. Bake in a 375°F oven for 30 to 35 minutes, until the cake is light brown and springs back to the touch. 6. As soon as the cake comes out of the oven, cool the cake upside down on the neck of a bottle. 7. Once completely cool, run a knife around the edge of the cake and tap the pan until it releases. 8. Prepare the glaze. Mix the confectioners' sugar with the honey. Slowly add in the water until smooth and thin. Spread over the top of the cake. Recipe published in JOY of KOSHER with Jamie Geller magazine, Fall 2016. Subscribe Now.
Nutrition Facts :
HONEY ANGEL FOOD CAKE
The moistest, yummiest cake from mom, Hattie! She always made it, then taught me.
Provided by Shannon
Categories Desserts Cakes Angel Food Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place a 10-inch tube pan in the oven. Preheat oven to 425 degrees F (220 degrees C).
- Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and continue to beat until egg whites stand in peaks. Gradually add honey while beating continually to integrate until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Sift flour and white sugar together. Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate. Stir vanilla into the batter.
- Remove hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump pan several times on a flat surface to break air bubbles in batter.
- Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool cake in pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 38.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 4.3 g, Sodium 148.4 mg, Sugar 28.5 g
HEAVENLY ANGEL FOOD CAKE
This light, moist cake is my favorite. It tastes heavenly and is special enough for most any occasion. -Fayrene De Koker, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 8
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 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.,
Nutrition Facts : Calories 101 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 23g carbohydrate, Fiber 3g protein.
ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE
Make and share this Angel Food Cake With Lemon Honey Yogurt Sauce recipe from Food.com.
Provided by Starshine Michelle
Categories Dessert
Time 1h
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 11
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy.
- Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes.
- Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer.
- Sprinkle the flour over the egg white mixture.
- Using a spatula, carefully fold in the flour until incorporated.
- Spoon the batter into an ungreased 10-inch nonstick angel food cake pan.
- Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean.
- Invert the pan on a wire rack to cool completely, about 1 hour.
- For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.
- Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate.
- Cut into slices and drizzle with the sauce.
Nutrition Facts : Calories 229.8, Fat 1.2, SaturatedFat 0.7, Cholesterol 4, Sodium 170.3, Carbohydrate 47, Fiber 0.4, Sugar 32.7, Protein 7.9
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- In a large bowl, sift together the powdered sugar and cake flour three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
- In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the honey and then granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.
- Sift about a fourth of the flour mixture over the beaten eggwhites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.
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