BEST ANGEL FOOD CAKE
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt 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 batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. 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 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
STONE-FRUIT SHORTCAKES WITH MASCARPONE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the vanilla extract, sugar, 1 cup water and orange juice to a medium saucepan. Whisk the mixture over medium-high heat until the sugar has dissolved. Add the peaches and plums and bring to a boil. Reduce the heat and simmer until the fruit is tender and the syrup has reduced slightly, about 15 minutes. Let cool for 15 minutes.
- In a medium bowl, beat the cream with an electric mixer until thick. Add the confectioners' sugar and vanilla and continue to beat until the cream holds soft peaks. Add the mascarpone cheese and beat until thick and smooth.
- Place the shortcakes on serving plates. Spoon some of the poached fruit on the bottom half of each shortcake and top with a dollop of the whipped cream. Add the top of the shortcake and drizzle with the fruit syrup.
ESPRESSO CHOCOLATE CHIP ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 1h5m
Yield 1 (10-inch) cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Sift together the espresso powder, cake flour, and salt. Set aside.
- Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip the egg whites on medium speed until frothy. Add the cream of tartar. Increase to high speed and slowly pour in the sugar. Continue whipping until the whites are stiff but still shiny, about 3 minutes.
- Reduce to low speed and add the vanilla extract and lemon juice. Add the reserved flour mixture. When the flour mixture is almost completely incorporated, remove the bowl from the machine and fold in the chocolate chips. Make sure that the chocolate chips are spread throughout the batter and that the flour is evenly mixed into the egg whites. Do not over mix.
- Pour the batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets.
- Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes. Invert the cake on a rack and let it cool upside down in the pan.
- Unmold the cake and slice it with a serrated knife.
ESPRESSO AND MASCARPONE ICEBOX CAKE
Oh My! This has got to be one of the easiest and most heavenly tasting cake I've ever made! I found this recipe on Epicurious...it's one of their highest-rated recipes of the month! You've gotta try this and don't substitute the wafers...some of reviewers used vanilla wafers instead because they can't find the chocolate wafers. Cooking time is chilling time.
Provided by Grace Lynn
Categories Dessert
Time 9h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
- Reduce speed to low, then add mascarpone and mix until combined.
- Spread 1 1/4 cups mascarpone mixture evenly in bottom of a 9 1/2- to 10-inch springform pan and cover with 14 wafers, slightly overlapping if necessary.
- Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
- Spread remaining mascarpone mixture on top.
- Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
- Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
- Pulse remaining chocolate wafers in a food processor until finely ground.
- Beat remaining cup of cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
- Remove foil and side of pan and frost cake all over with espresso cream.
- Sprinkle edge of top lightly with wafer crumbs.
- Serve cold.
- Cake, without espresso cream, can be chilled up to 2 days.
- Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.
Nutrition Facts : Calories 334.7, Fat 25, SaturatedFat 14.6, Cholesterol 81.9, Sodium 146.1, Carbohydrate 26.6, Fiber 0.7, Sugar 15.8, Protein 2.7
ESPRESSO AND MASCARPONE ICEBOX CAKE
No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.
Categories Cake Coffee Cheese Dessert No-Cook Quick & Easy Frozen Dessert Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
- Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
- Pulse remaining chocolate wafers in a food processor until finely ground.
- Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
- Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.
ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CHEESE
Make and share this Angel Food Cake With Espresso Mascarpone Cheese recipe from Food.com.
Provided by Manami
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir the water and espresso powder in a large bowl to blend.
- Stir in the mascarpone.
- Using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
- Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
- Then fold the remining whipped cream into the mascarpone mixture.
- Cut the angel food cake into 16(1" thick) wedges.
- Reserve any remaining cake for another use.
- Brush 1 side of each wedge of cake with the liqueur.
- Arrange 2 wedges of cake on each plate.
- Dollop the espresso cream atop each wedge of cake.
- Dust with cocoa powder and nuts and serve.
Nutrition Facts : Calories 298, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 229.8, Carbohydrate 39.4, Fiber 0.1, Sugar 25.9, Protein 3.4
ESPRESSO MASCARPONE CREAM
This filling is perfect for a chocolate roulade recipe #37524 or as a topping for Jennifer Millar's Chocolate Budini recipe #46775 *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*
Provided by Mom2 T
Categories Dessert
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Bring cream to a simmer.
- Remove from heat, stir in espresso powder and confectioner's sugar.
- Transfer to bowl and cool slightly.
- Whisk in mascarpone.
- Refrigerate until ready to use.
More about "angel food cake with espresso mascarpone cream recipes"
10 BEST COFFEE MASCARPONE RECIPES | YUMMLY
From yummly.com
ANGEL FOOD CAKE RECIPES - WAYS TO BAKE WITH ANGEL …
From countryliving.com
Estimated Reading Time 40 secs
RECIPE: ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CHEESE
From cooktime24.com
ANGEL FOOD CAKE WITH MINTED STRAWBERRIES AND MASCARPONE …
From blog.williams-sonoma.com
ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM | PUNCHFORK
From punchfork.com
ALISON ROMAN'S SHEET CAKE WITH MASCARPONE AND COFFEE RECIPE
From today.com
TIRAMISU BUNDT CAKE RECIPE | EPICURIOUS
From epicurious.com
ANGEL FOOD CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
RECIPE FOR ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM
RECIPE FOR ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM
From underspicycrab.com
ANGEL FOOD CAKE WITH LEMON CURD AND MASCARPONE CREAM
From canadianliving.com
ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM
From bakespace.com
ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM | RECIPE
From pinterest.com
SWISS ROLL CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM RECIPE
From foodnetwork.cel28.sni.foodnetwork.com
RECIPE FOR ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM …
From dawnsrecipes.com
You'll also love