Angel Food Sheet Cake For Striped Ice Cream Cake Recipes

Steps:

• CAKE: Preheat oven to 375°F. Position the oven rack 1/3 from the bottom of the oven. Line a 13 x 9-inch pan with aluminum foil - allowing 2 inches overlap over the sides of the pan. Do not grease the pan or the foil. Sift together sugar, flour & salt. Set aside. With an electric mixer, beat egg white & cream of tartar on high until stiff peaks form. Slowly, fold in the sugar/flour mixture, 1/3 cup at a time. Do not over-mix - fold only until just blended after each addition. Carefully, fold in vanilla and lemon juice. Gently spoon batter into prepared pan. Note - batter will reach to the top or almost to the top of the pan. Place the pan in the preheated 375°F oven. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and turn over and onto a very lightly floured (clean) cloth or onto a wire cooling rack that has been sprayed with cooking oil. Let the cake cool with the pan in place until completely cooled - approximately 1 hour. Once cake has cooled, remove the pan and peel off the foil. Spread Lemon-Cream Cheese Frosting over the entire cake or cut the cake into pieces then frost. Garnish with Holly Cupcake Decorations. LEMON CREAM CHEESE FROSTING: Using a stand-mixer, beat cream cheese & butter at medium speed until creamy and light. Add lemon juice and beat just until blended. Gradually add powdered sugar on low speed just until blended then stir in lemon zest. NOTES: This cake can be baked in an ungreased angel food cake pan for 30-35 minutes. Or in 3 ungreased 9-inch round pans for 15-18 minutes or until a toothpick inserted in the middle comes out clean.

Steps:

• Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in. dish, overlapping as needed. , Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
• Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
• Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Transfer to a wire rack and allow the cake to completely cool in the sheet pan.
• Remove the ice cream from the freezer about 15 minutes before assembling the cake to soften.
• Use a sharp paring knife to cut the cake into 3 rectangles,, approximately 9 1/2 -by-4 1/2 inches. Reserve the remaining cake trimmings for the last layer.
• Line the inside of a 10-by-5-by-3-inch loaf pan with plastic wrap, leaving enough overhang to cover the pan once the cake is fully assembled.
• Layer the bottom of the loaf pan with 1 cake rectangle, gently pushing it down to fit and trimming as needed. Spread the chocolate ice cream evenly over the cake using a rubber spatula. Continue layering with the remaining 2 cake rectangles and the strawberry and vanilla ice cream. Use the reserved cake trimmings for the top layer, cutting them to fit. Gently press down on each cake layer to fill in gaps as you go.
• Cover the top of the cake with the overhanging plastic wrap and freeze until firm, at least 4 hours and up to 12 hours.]
• When ready to serve, place the chocolate and coconut oil in a glass small bowl. Microwave in 20 second intervals, stirring with a rubber spatula, until completely melted and smooth. Set aside. (Alternatively, place the chocolate and coconut oil in a small saucepan and cook over medium-low heat, stirring occasionally with a rubber spatula, about 4 minutes.)
• Remove the plastic wrap overhang from the top of the loaf pan and flip the pan onto a serving platter. Lift to remove the pan, then gently peel the plastic wrap from the cake. If the cake will not release, allow it to sit (top side up) for 5 minutes, then gently tug on the plastic wrap to lift the cake from the pan.
• Pour the chocolate shell over the top of the ice cream cake, allowing some to drip down the sides. Slice to serve.

Steps:

• Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in.x 2-in. baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Steps:

• Prepare cake mix according to package directions using the 1 1/4 cups water. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
• Bake according to package directions. Immediately invert cake; cool thoroughly in pan. Loosen sides of cake from pan; remove cake.
• With a serrated knife, carefully split the cake horizontally into 3 layers. Place the bottom layer and middle layers on freezer-safe platters; spread each layer with 2 cups softened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is firm.
• Place the middle layer, ice cream side up, on top of the bottom layer. Top with the remaining cake layer. Cover with plastic wrap and freeze for 6 to 24 hours.
• To serve, in chilled mixing bowl beat whipping cream, sugar and vanilla with an electric mixer on medium speed until soft peaks form.
• Remove cake from freezer. Spread top and sides of frozen cake with whipped cream. Garnish with fresh strawberries. Serve immediately.
• Variation.
• Chocolate Angel Food Ice Cream Cake: Prepare as above, except add 1/4 cup unsweetened cocoa powder to cake mix. Substitute peppermint ice cream for strawberry ice cream. Spread 1/4 cup fudge ice cream topping on the top of each of the ice cream layers. Substitute 2 to 3 tablespoons coarsely crushed peppermint candies for fresh strawberries.
• Variation.
• Orange Angel Food Sherbet Cake: Prepare as above, except substitute 1/4 cup thawed orange juice concentrate for the 1/4 cup of the water and add 2 teaspoons finely shredded orange peel to cake mix. Substitute orange, lime, lemon, or rainbow sherbet for the strawberry ice cream. Garnish with orange, lemon, or lime peel strips instead of strawberries.