FROSTED ANGEL FOOD CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the angel food cake: Preheat the oven to 350 degrees F.
- Combine the cake flour and salt in a medium bowl and sift together 5 times. Set aside.
- In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose). Add the cream of tartar and beat on high until stiff, 4 to 5 minutes. With the mixer on medium low, slowly sprinkle in the sifted granulated sugar. Fold in the sifted flour mixture gently until it's all combined. Sprinkle the vanilla into the bowl and fold gently.
- Spoon the batter into an angel food or tube pan (preferably with cooling legs)--make sure there's no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes. (Don't open the oven while it's baking!)
- Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook's Note). Let the cake cool completely while upside-down.
- For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy. Add a few drops of yellow food coloring as desired.
- Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up. Frost the cake all over.
NO COOK ICING
Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.
Provided by Debi
Categories Desserts Frostings and Icings White
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.
Nutrition Facts : Calories 67 calories, Carbohydrate 16.8 g, Protein 0.3 g, Sodium 4.7 mg, Sugar 16.7 g
ANGEL WINGS
I knew I'd hit a winner with these crisp and simple angel wings when my sister first sampled them. After one taste, she was so impressed she asked me to bake her wedding cake! -R. Lane, Tenafly, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic; refrigerate for 4 hours or overnight. , Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12x5-in. rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon. Lightly mark a line down the center of the dough, making two 6x5-in. rectangles. , Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Wrap in plastic; freeze for 30 minutes. Repeat three times. , Place remaining sugar or place coarse sugar if desired on waxed paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets. , Bake at 375° until golden brown, about 16-18 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 6g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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