Melanies Mock Angel Food Cake

MELANIE'S MOCK ANGEL FOOD CAKE

Steps:

• Mix sugar and cake flour with boiling water and put in the fridge to get really cold.
• Beat egg whites until foamy, add baking powder, cream of tartar and almond flavoring.
• Fold this mixture into the cold cake mixture and bake in a 13x9”pan, ungreased, until done at 350°.
• Check at 30 minutes, then at 10 minute intervals thereafter.
• (my first one took around 35 minutes, I believe) When the top is golden brown, it is done.
• To make the frosting, simply mix all the ingredients together using enough milk to make the mixture the texture you like.

MOCK ANGEL FOOD CAKE

Steps:

• 1. First mix the sugar and flour together. Then add the boiling water. Let this cool. Then add the salt, baking powder, cream of tartar, & salt. Beat the egg whites stiff and add 1/2 cup of sugar. Now fold the cake batter and the egg whites together.
• 2. Bake about 45 min. in an extra long loaf pan. I've also baked this in an angel food cake pan, a bunt pan or a layer cake pan.
• 3. Custard topping.....Mix egg yolks in a small bowl with sugar and flour. Heat the milk. Remove 1/2 c and mix with the egg yolks. Then add this to the pan of milk and cook until thick. Stirring constantly. Serve the cake with a spoonful of this over it and some fresh fruit sprinkled on the top.

FIREWORKS ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Sift all the flour and 3/4 cup of the sugar into a large bowl using a fine mesh strainer. Sift another 2 times. Set aside.
• Combine the egg whites, cream of tartar and salt in the bowl of a stand mixer with the whisk attachment fitted. Beat on medium until soft peaks form when the whisk is lifted up.
• Turn the stand mixer back on at a medium speed. Gradually stream in the remaining 1 cup of sugar into the egg whites as they're being whisked. Once it's all been added, let the mixer run on high speed until stiff peaks form when the whisk is lifted up. Add the almond extract and vanilla extract and beat in until just combined.
• Take 1/3 of this beaten egg white mixture and add to the bowl of the flour and sugar. Mix together to combine. Add this to the bowl of remaining beaten egg whites and fold together gently with a spatula until just combined, being careful not to knock too much air out of the egg whites while doing this. Finally, fold in the rainbow sprinkles with a few strokes - don't overmix or the sprinkles will start to bleed into the batter and discolour it.
• Spoon the batter into an ungreased, 10-inch diameter tube pan. Smooth out into an even layer.
• Bake for 35-40 minutes until golden, the top of the cake should spring back when gently pressed with a fingertip. Invert the cake onto a wire rack and leave in its pan to cool completely, about 2 hours.
• Once cooled, use a metal spatula or butter knife to loosen the cake from the edges of the pan. Tip out onto a wire rack.
• Make the candy melt fireworks:.
• Tip the different coloured candy melts into separate, heatproof bowls. Set each one over a pan filled with 1 inch of simmering water on the stove. Let melt, stirring occasionally, until they're fully melted and smooth.
• Divide the colours into individual piping bags fitted with small round tips.
• Pipe firework shapes of different colours, sizes and shapes onto a piece of parchment paper. Set aside to cool and set.
• Make the frosting:.
• Place the cold heavy cream into a large bowl and beat with a whisk or electric beaters until it starts to thicken. Add the powdered sugar and briefly stir inches
• Take 4 small bowls and add 1/4 cup of the whipped cream to each bowl. Add pink food colouring to one bowl, green to another, purple to another and yellow to the last small bowl. Stir through so you have one small bowl of each of the colours. Divide these into 4 separate piping bags fitted with a small round tip.
• To the remaining whipped cream in the large bowl, add the blue food colouring and stir through.
• It's important not to over-stir the cream or it will start to separate. If it starts to look grainy you can pour a little un-whipped heavy cream into the bowl and gently stir that in which should help bring it back from separation.
• Frost the cake:.
• Cover the cooled cake with the blue frosting, using an offset spatula to spread it over the top, sides and inner hole in a smooth layer.
• Take your other colours of whipped cream frosting and pipe fireworks all over the top and sides of the cake.
• Insert the candy melt fireworks you made earlier into the top of the cake.
• Serve immediately or keep chilled, covered for up to 2 days.

MOCK ANGEL FOOD CAKE

Steps:

• Scald milk.
• Sift flour, baking powder, salt and sugar together three times.
• Beat egg whites until stiff.
• Add milk to flour mixture.
• Fold in stiff egg whites.
• Bake in moderate oven, 360 degrees Fahrenheit, for 32 minutes or until done; invert.

MOCK ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift cake flour, sugar, and salt three times then stir in the boiling water. Let cool.
• Beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. Fold into the flour mixture and pour batter into one ungreased 12x18 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath the cake to absorb the steam. Frost as desired once the cake is cooled.

MOCK ANGEL FOOD CAKE

Steps:

• measure first four ingedients into flour sifter over a large plate or wax paper.
• sift 3 more times, sifting into a large bowl for 4th sifting.
• heat milk in a small sauce pan until just boiling and remove immediately.
• stir into flour mixture until smooth.
• beat egg whites in a medium size bowl till stiff.
• fold into batter till no streaks remain.
• turn into an ungreased 10 in (25 cm.) angel rfood tube pan.
• bake at 350 for 45 minutes or till golden.
• invert pan onto rack to cool.
• remove cake from pan when completely cooled.

ANGEL FOOD CAKE

Steps:

• Note: For those not use to making angel food cakes *Don't* get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
• Preheat oven to 350° degrees.
• Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
• Add cream of tartar and vanilla extract.
• Beat at high speed with an electric mixer until soft peaks form.
• Gradually add 1/4 cup SPLENDA® Sugar Blend for Baking and light corn syrup.
• Sift flour and cornstarch 2 times into another large mixing bowl.
• Add 3/4 cup SPLENDA® Sugar Blend for Baking to flour mixture, stirring until blended.
• Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently.
• Repeat procedure three times with the remaining flour mixture.
• Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.
• Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
• Invert tube pan; cool cake in the pan for 30 to 40 minutes.
• Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.