ANGEL FOOD CAKE
This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. -Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. 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 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
ANGEL FOOD SWIRL CAKE
This featherweight, sweet cake is offset by a tart sorbet. Fresh raspberries mixed into the batter give this dessert a hint of pink.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.
- Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high; beat until whites are nearly stiff. Reduce speed to medium-low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.
- Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
- Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
- Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour. Run a knife around edges of the cake to loosen the sides. Unmold cake. Serve with buttermilk sorbet and remaining whole raspberries.
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
ANGEL FOOD SWIRL CAKE
Make and share this Angel Food Swirl Cake recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350° with rack in lower third.
- Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom.
- Fit paper into pan. Do not grease pan.
- Sift flour, 1/2 cup sugar, and salt together.
- Sift again into a bowl.
- Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy.
- Beat in cream of tartar and vanilla.
- Increase speed to medium high; beat until whites are nearly stiff.
- Reduce speed to medium low; beat in the remaining 1 cup sugar, 2 tablespoons at a time.
- Beat until peaks are almost stiff but not at all dry.
- Transfer egg whites to large bowl.
- Sift flour mixture over egg whites; fold in gently with large rubber spatula.
- Gently transfer one-third of batter to tube pan.
- Spoon 2 tablespoons mashed berries over egg whites.
- Spoon another third of batter into the pan; repeat with remaining mashed berries.
- Top with remaining batter.
- Run a knife through mixture, touching bottom of pan, to eliminate any air pockets.
- Leave the top very textured with peaks in the meringue; do not smooth.
- Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
- Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour.
- Run a knife around edges of the cake to loosen the sides.
- Unmold cake.
- Serve with sorbet (flavor of choice) and remaining whole raspberries.
Nutrition Facts : Calories 2109.1, Fat 3.2, SaturatedFat 0.2, Sodium 868.1, Carbohydrate 457.9, Fiber 13.1, Sugar 311, Protein 62.3
PUMPKIN ANGEL FOOD CAKE
This is a recipe that my mom got from a co-worker. We haven't tried it yet, but we have been told that it is amazing how good it is for being so easy to prepare!
Provided by BeccaB3c
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the ingredients together, and bake as directed.
- When cooled, top cake with Cool Whip.
- Serve, and enjoy!
Nutrition Facts : Calories 228.7, Fat 5, SaturatedFat 4.2, Sodium 213.6, Carbohydrate 43, Fiber 0.3, Sugar 23.7, Protein 4.4
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RASPBERRY SWIRL ANGEL FOOD CAKE | MIDWEST LIVING
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Servings 1Calories 177 per servingTotal Time 2 hrs 40 mins
- In an extra-large mixing bowl, allow the egg whites to stand at room temperature for 30 minutes.
- Meanwhile, in a medium mixing bowl, sift powdered sugar and flour together three times; set aside.
- Add cream of tartar and vanilla to egg whites in mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
- Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently using a large balloon wire whisk or a slotted skimmer. If using a whisk, periodically shake out the batter which collects on the inside. (If bowl is too full, transfer to a larger bowl.) Repeat, gently folding in remaining flour mixture by fourths.
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