Light Fluffy Angel Icing Fat Free Food

ANGEL FOOD CAKE WITH FLUFFY WHITE FROSTING

Steps:

• Preheat oven to 350 degrees F. Move oven rack to the lowest position.
• In a medium bowl, mix together angel food cake mix and water using an electric mixer on low speed for 30 seconds. Increase speed to medium and mix 2 minutes.
• Pour cake batter into ungreased 10x4" tube pan (preferably with removable bottom.)
• Bake 37-47 minutes until the top is dark golden brown and cracks are dry.
• Remove cake from oven and turn upside down to cool. (I place my cake pan upside down on top of soup cans.)
• When cool, run a knife around the inside of the cake pan then remove the cake to a serving plate.
• In a small bowl, combine frosting mix and boiling water. Beat on low speed for 30 seconds. Increase speed to high and whip frosting for 5-7 minutes, until stiff peaks form.
• Spread frosting over completely cool cake. Serve immediately.

ANGEL FOOD CAKE

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.

NO COOK ICING

Steps:

• In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.

LIGHT FLUFFY ANGEL ICING (FAT FREE)

Steps:

• Combine the egg whites, sugar, corn syrup, water, cream of tartar and salt in the top of a double boiler over water that is at a hard boil.
• Start beating immediately with a beater until the mixture stands at stiff peaks (this may take a while so do not give up!).
• Remove from heat and add in vanilla or almond extract and food colouring (if using) continue to beat until the mixture is thick enough to spread easily on a cake.

FLUFFY ICING

Steps:

• Place all ingredients in a large bowl.
• Add boiling water last.
• Beat on high with electric beater for 10 minutes.
• Spread on cake.
• This makes enough icing for a large angel food cake or 2 or 3 cake layers.

ANGEL ICING

Steps:

• Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.

LIGHT CREAM CHEESE ICING

Steps:

• Beat ingredients together with an electric mixer.
• Use immediately, or refrigerate in an airtight container for up to one week; stir before using.
• Feel free to flavor with a half teaspoon of your favorite extract, or with a spice like cinnamon, or even a little cocoa powder.