ALMOND ANGEL FOOD CAKE
With creme anglaise & strawberries. Angel food cake was another thing (along with custard and floating islands) that I didn't think could be homemade. Imagine my elation when I found this recipe in Cooking Light. We always had Angel food cake on the 4th of July (along with root beer floats). This is a good recipe - worth getting a special pan for.
Provided by Ppaperdoll
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- For strawberries, combine berries, 2 Tbsp sugar, 2 Tbsp orange juice and orange rind in a bowl. Chill, covered, in fridge 2 hours.
- For cake, place almonds and 2 Tbsp sugar in food processor and pulse until finely chopped. Sift together the flour, powdered sugar and salt into a bowl. Tip in almond mixture and stir to combine. Set aside. Beat egg whites in a large bowl at high speed until foamy. Add cream of tartar and beat to soft peak stage. Add 3/4 cup sugar, 1 Tbsp at a time, gradually beating to stiff peaks. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time and fold together. Fold in almond extract. Spoon batter into an ungreased 10-inch tube pan and spread evenly. Bake at 325 degrees F for 1 hour or until cake springs back when lightly pressed with finger.
- While cake bakes, prepare creme anglaise. Combine 2/3 cup sugar and yolks in large saucepan, stirring with wire whisk til blended. Gradually add milk stirring constantly with whisk. Cook over medium heat until mixture coats back of a spoon (around 8 minutes), stirring constantly. Pour mixture inot a bowl and stir in vanilla. Cover and chill. Mixture will thicken as it cools.
- Invert cake pan and cool (my mom always balanced it on a glass pop bottle). Loosen cake from sides of pan using a narrow metal spatula. Invert onto serving plate. Serve with strawberries and creme anglaise.
Nutrition Facts : Calories 253.8, Fat 5.7, SaturatedFat 1.4, Cholesterol 107.6, Sodium 135.7, Carbohydrate 44, Fiber 2.2, Sugar 34, Protein 7.7
LOW-FAT CHERRY-ALMOND ANGEL CAKE
Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
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, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- 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 until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.
Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
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
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- 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.
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- Measure the flour, cornstarch and 1 1/2 cup powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.
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4.5/5 (88)Total Time 2 hrs 30 minsServings 16Calories 100 per serving
- A 10" round pan or an angel food loaf pan will fit this recipe well., In a large bowl, whisk together the flour and 3/4 cup of the sugar.
- Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks., Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients., Spoon the batter into the pan, and bake the cake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched., Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening on the counter.
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