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.
THE BEST ANGEL FOOD CAKE
Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
- Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
- Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
- Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
- Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.
EASTER EGG CAKE W/BOXED ANGEL FOOD MIX.
Here is another recipe from my ole treasured file. I'm making it again for this Easter. I am composing this recipe now for you, just in case you might want to bake it for Easter. April Fools Day or anytime! I hope to add my baked cake photos later on this site, after EASTER. Already 3 friends asked me to bake this cake for...
Provided by Nancy J. Patrykus
Categories Other Snacks
Number Of Ingredients 2
Steps:
- 1. 1. Mix angel food cake mix according to box directions. 2. Divide batter in half. Color 1/2 a deep yellow, using liquid or paste color. 3. Fold in carefully to prevent deflating the batter. 4. Put white cake batter in a very clean grease free, stainless bowl. 5. Spread batter up the sides. Fill center with the yellow cake batter. 6. Bake according to package directions. 7. Cool upside down on a cooling rack, or balance upside down on 4 cans, remove from pan by loosening edges with a serrated knife. 8. Dust cool cake with powdered sugar or frosted with stabilized whipped cream, coated with a little coconut. **Or see: HOMEMADE WHIPPED CREAM FROSTING recipe on J.A.P. made with cream cheese. Looks good Or: a nice butter cream frosting...Your choice.
- 2. MY idea # 1...Green coconut would be nice around the bottom, like grass!!!..My idea. I found some green candy grass!!! to put around the bottom of plate, cut up.! (at Walgreens)
- 3. My idea # 2.....Then yellow candy chickens (peeps)circling around the bottom of the plate! Cute, eh??? Be sure to use a serrated knife to cut the cake!
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