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.
ELSIE'S FAIR PRIZE WINNING ANGEL FOOD CAKE
Yep the fair again. Yep the prize cake in the Angel Food Divison. Yep in both the papers just like the Chocolate Cake, The Chocolate Strawberry bars, the apple pie.
Provided by drhousespcatcher
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- OK FOLLOW THIS EXACTLY. She doesn't say but prepare the Angel Food pan in the normal manner.
- NOTE: Sift the flour and the sugar together five time.
- Put the whites, salt in a bowl and beat on number eight until foamy then add the tartar and beat on number 8 until stiff and stand in peaks, that is about 2 1/2 to 3 minutes. DO NOT OVER BEAT UNTIL DRY.
- Sprinkle in gradually: the granulated sugar while beating on number seven speed. Beat only until sugar is blended, about 1 1/3 minutes then turn to number one speed and add the vanilla and almond extracts.
- Sprinkle the sifted flour and sugar. Mix evenly and quickly. Beat only enough to blend for about 1 1/2 minutes.
- Pour into pan. Cut thru the batter with a knife three times.
- Bake at 375°F for 35 minutes.
- Remove from oven and cool in pan upside down for about 1 hour.
Nutrition Facts : Calories 136.3, Fat 0.1, Sodium 117.2, Carbohydrate 29.8, Fiber 0.3, Sugar 22.1, Protein 3.9
GREEN ANGEL CAKE WITH FLUFFY FRUIT FLAVOR FROSTING
If you like angel food cake, you will like this wonderful light dessert, that looks pretty too. I got this recipe from a Jello insert in a woman's magazine in the '80's. You can use any flavor Jello you like, we like lime the best.
Provided by Aunt Paula
Categories Beverages
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Prepare cake mix as directed on package, folding gelatin into 1/3 of the batter.
- Alternately spoon batters into ungreased 10-inch tube pan.
- Zig zag knife through batters.
- Bake on lowest rack at 375° for 40-50 minutes until cake springs back when lightly pressed.
- Turn pan upside down over funnel or bottle to cool completely.
- Remove from pan.
- Frost and garnish with lime slices if desired.
- Chill Frosting: Dissolve 1 pkg lime Jello in 1 cup boiling water.
- Chill until slightly thickened; blend in 1 container whip cream thawed.
Nutrition Facts : Calories 382.6, Fat 1.8, SaturatedFat 1, Cholesterol 5.1, Sodium 669.5, Carbohydrate 84.9, Fiber 0.2, Sugar 52.5, Protein 8.7
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.
PRIZE WINNING ALMOND BUNDT CAKE
I entered this bundt cake of mine this past weekend into a baking contest at our local gourmet food store. It took home 2nd place--plus the bakery is going to start making it along side of their other "gourmet" cakes!! I am so excited--thought I would share it with everyone!
Provided by Mom2Rose
Categories Dessert
Time 1h15m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; grease and flour a bundt pan.
- Beat sugar, egg, almond extract, milk and softened butter together.
- Gradually add flour, baking powder and cinnamon.
- In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
- Pour cake batter over almonds/sugar.
- Bake for 50 minutes or until toothpick comes out clean from center of cake.
- Cool for 15-20 minutes, then remove from pan.
- Cool on wire rack.
- Serve warm or cooled - your preference.
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
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