GINGER ANGEL FOOD CAKE
Provided by Food Network Kitchen
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper. Sift again, then set aside.
- Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine.
- Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.
- Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice. Strain to remove the seeds. Top the cake with confectioners' sugar, the sauce and the remaining raspberries.
- SERVES: 8 (Dessert); Calories: 325; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 7 grams; Total carbohydrates: 75 grams; Sugar: 57 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 150 milligrams
Nutrition Facts : Calories 325 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 75 grams, Fiber 3 grams, Protein 7 grams, Sugar 57 grams
CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE
When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add 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. Mixture will be thick. , 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 40-45 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. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,
Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE ANGEL CAKE
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty-making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. -Joyce Shiffler, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside. , Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add 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., Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° 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. , In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. , Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.
Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 194mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
GRILLED CHOCOLATE ANGEL FOOD CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside.
- Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
- Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan.
- To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate.
CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES
"When it's really hot, I like a lighter dessert. The chocolate makes it still feel decadent."
Provided by Trisha Yearwood
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Make the cake: Preheat the oven to 375 degrees F. On a sheet of waxed paper, sift the cake flour with 3/4 cup of the sugar and the cocoa 4 times.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites along with a pinch of salt until foamy, about 3 minutes. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak, about 5 minutes. Beating continuously, add the vanilla and gradually stream in the remaining 3/4 cup sugar, about 2 tablespoons at a time, until the egg whites are thick, glossy and stiff.
- Remove the bowl from the mixer, and using a spatula, gradually fold in the flour mixture, about 1/4 cup at a time, until there are no more pockets of dry ingredients. Spoon the batter into an ungreased 9-inch tube pan. Bake until the cake springs back when pressed with your finger, about 30 minutes. Remove the pan from the oven, invert, and allow the cake to cool on a rack 1 hour before loosening the cake from the pan with a knife and unmolding.
- Meanwhile, make the strawberries: Sprinkle the sliced strawberries with the sugar. Stir to coat and let stand about 30 minutes to allow the juices to develop. Top each cake slice with strawberries and their juices before serving.
CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES
Steps:
- Preheat the oven to 375 degrees F.
- For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
- Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
- For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.
CHOCOLATE ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Combine 1/2 cup sugar with the cocoa and flour and sift 3 times.
- In a clean dry bowl, whip the egg whites and salt until foamy. Add the cream of tartar and beat till soft peaks form. Add the 1/4 cup of the sugar and beat until stiff but not dry. They will be slightly glossy. Add the vanilla and fold in.
- Gradually fold in the dry ingredients. Spoon batter into an ungreased 10-inch tube pan and bake for 35 minutes. Cool upside down over a bottle. After the cake has cooled use a dull knife and go around the walls of the pan to loosen the cake. Turn it out and brush off any loose crumbs. Make the icing by whisking all the icing ingredients together. Drizzle cake with the icing and let set 1 hour before serving.
CHOCOLATE ANGEL FOOD CAKE I
This is a very moist and light angel food. A family favorite at my house.
Provided by Jane Hilton
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
- In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g
CHOCOLATE ANGEL FOOD CAKE II
This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.
Provided by veggigoddess
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
- In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
- Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
- Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 44.9 g, Fat 3.1 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 125.5 mg, Sugar 34.6 g
CHOCOLATE ANGEL FOOD CAKE
Make and share this Chocolate Angel Food Cake recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
- Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
- Add vanilla, cream of tartar and salt.
- Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.
- When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
- Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
- Repeat process 2 more times.
- Pour batter into ungreased 10-inch tube pan.
- Cut through batter to remove air pockets.
- Bake 40 to 45 minutes, until top springs back when gently pressed.
- Invert and hang pan on neck of bottle to cool.
- To unmold, run a thin knife around side of pan and tube; invert pan.
- Turn cake upright onto serving plate.
- Garnish with confectioners' sugar, if desired.
Nutrition Facts : Calories 149.5, Fat 0.5, SaturatedFat 0.2, Sodium 152.6, Carbohydrate 32.8, Fiber 0.9, Sugar 25.3, Protein 4.7
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.
CHOCOLATE FILLED ANGEL FOOD CAKE
This is a delicious cake and it looks nice, too. You can bake your own or pick up an angel food cake at your local supermarket.
Provided by luvmybge
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside.
- Cut around cake 1 inch from outer edge down to 1 inch from the bottom.
- Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.
- Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.
- In a medium bowl, combine milk and pudding mix.
- Beat on low for 2 minutes.
- Fold cake pieces and 1-3/4 cups of whipped topping into pudding.
- Fill trench with pudding mixture.
- Replace top of cake.
- Spread remaining whipped topping over top and sides of cake.
- (AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.
More about "chocolate ginger angel food cake recipes"
CHOCOLATE ANGEL FOOD CAKE - THE TYPICAL MOM
From temeculablogs.com
Cuisine AmericanTotal Time 50 minsCategory DessertCalories 146 per serving
- Add your water. Use a mixer on low speed to blend everything together well, about 30 sec. should do it.
- Bake on lowest rack in your oven for approx 40 minutes or until top is no longer sticky and it bounces back when gently touched on the top.
CHOCOLATE ANGEL FOOD CAKE RECIPE {EASY LOW FAT DESSERT}
From thebestcakerecipes.com
CHOCOLATE ANGEL FOOD CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE ANGEL FOOD CAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
GLUTEN-FREE CHOCOLATE ANGEL FOOD CAKE RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
CLEMENTINE POUND CAKE RECIPE | EPICURIOUS
From epicurious.com
CHOCOLATE ANGEL FOOD DREAM CAKE | KITCHN
From thekitchn.com
27 BEST VALENTINE'S DAY CAKE RECIPES - SUGARHERO
From sugarhero.com
MEERA SODHA’S VEGAN RECIPE FOR MICROWAVE CHOCOLATE, MISO AND …
From theguardian.com
CHOCOLATE GLAZE FOR ANGEL FOOD CAKE: HOW TO - CAKE DECORIST
From cakedecorist.com
HOW TO MAKE SHILPA SHETTY-SPECIAL CHOCOLATE MUG CAKE IN 2 …
From food.ndtv.com
CHOCOLATE GLAZE FOR ANGEL FOOD CAKE: HOW TO - CAKE DECORIST
From cakedecorist.com
NANA'S DEVIL'S FOOD CAKE - SUGAR AND SOUL
From sugarandsoul.co
CHOCOLATE ANGEL FOOD CAKE | VERY BEST BAKING - TOLL HOUSE®
From verybestbaking.com
DARK CHOCOLATE LAVA CAKE (MOELLEUX AU CHOCOLAT) RECIPE
From today.com
TOP 40 CAKE MIX ANGEL FOOD CAKE RECIPE RECIPES
From alhikmahfm.dixiesewing.com
PRALINE UPSIDE DOWN CHOCOLATE CAKE | NESTLÉ® TOLL HOUSE®
From verybestbaking.com
PINEAPPLE ANGEL FOOD CAKE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
BEST EVER CHOCOLATE FONDUE RECIPE - THE SECRET TO THE BEST RECIPE!
From divascancook.com
RITA SODI & JODY WILLIAMS' FLOURLESS CHOCOLATE CAKE FOR VALENTINE'S …
From people.com
You'll also love