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.
LEMON CUSTARD CAKE
This custard cake recipe comes from my grandma and is nice to whip up when unexpected company stops in. It's a cool, creamy dessert that tastes like you fussed. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.
Nutrition Facts : Calories 184 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
ANGEL FOOD CANDY
Sugar and dark corn syrup are cooked with vinegar and tempered with baking soda to make a crunchy candy that gets covered in a chocolate coating.
Provided by Debbie
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 1h15m
Yield 30
Number Of Ingredients 5
Steps:
- Butter a 9x13 inch baking dish.
- In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely.
- In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 22.2 g, Fat 6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 134.9 mg, Sugar 9.9 g
ANGEL BERRY TUNNEL CAKE
This tasty cake is a light favorite for summer. To save time, I rely on a purchased angel food cake and frozen whipped topping. -Ruth Marie Lyons, Boulder, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes. , Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top. , Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.
Nutrition Facts : Calories 200 calories, Fat 8g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 142mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
OLD GLORY #1 - TORTILLA DESSERT WRAPS (OR PINWHEELS)
Memorial Day is almost here & soon after July 4th. It's time to share dessert options inspired by the red, white & blue of "Old Glory". I love using tortillas creatively & am posting 2 related ideas today. I was very detailed w/the prep instructions, but this is truly much easier to do than it may appear. Even if hard to do, it would be worth the time & care taken to make "Old Glory #1" the patriotic star attraction of your holiday get-together for family or friends! (Time does not include refrigeration time)
Provided by twissis
Categories Dessert
Time 40m
Yield 9 2-in Segments, 9 serving(s)
Number Of Ingredients 6
Steps:
- Use a sharp knife to trim the curved edges of 2 opposite sides of the flour tortillas to a 6-in width (Easy to do 3 at a time, makes spreading the ingredients a uniform process & makes slicing easy in equal segments). Set prepared tortillas aside & cover w/a slightly moistened kitchen towel or washcloth.
- Mix cream cheese w/powdered sugar till well-combined & smooth. Divide mixture into 3 equal portions in separate bowls.
- Add 3 tbsp strawberry preserves to the 1st bowl & mix well. Add 3 tbsp blueberry preserves to the 2nd bowl & mix well. Cut banana in sml pieces, add to the 3rd bowl & mash into cream cheese mixture till fully incorporated & smooth.
- "Eyeball" the strawberry & blueberry mixtures for desired color. If a darker color is desired, add food coloring 1 drop at a time till you're happy w/the color.
- Assembly: Put 1 pre-cut tortilla on your work surface & spread 1/3 of the strawberry mixture over the tortilla surface. Place a 2nd tortilla 1-in to the right (keeping the end cuts lined up) & spread 1/3 of the banana mixture over the tortilla surface. Place a 3rd tortilla 1-in further to the right (lined up again) & spread 1/3 of the blueberry mixture over the tortilla surface.
- Begin w/the tortilla flat on the work surface & roll them together into a circular log. The log will be fairly substantial in size & should be compact, but not so tight that your filling wants to "escape". Wrap ea log snugly in foil or plastic wrap, so they do not come apart & their shape is retained. Repeat assembly steps w/rest of tortillas & ingredients. Refrigerate tortilla logs at least 2 hrs or put in your freezer for at least 1 hours.
- Remove from refrigerator or freezer & cut logs immediately w/a very sharp knife into 3-in servings (6), 2-in servings (9) or 1-in pieces (18). Serve immediately or refrigerate covered in plastic wrap till ready to serve.
- Serving Suggestion: Put on serving platter w/dish of cool whip & garnish w/banana slices + halved fresh strawberries & fresh blueberries. I bet kids would like a dish of red & blue M&M's on the side too!
Nutrition Facts : Calories 408.7, Fat 21.6, SaturatedFat 10.8, Cholesterol 55.5, Sodium 522.6, Carbohydrate 46.2, Fiber 2, Sugar 14.8, Protein 7.7
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