PRETTY-IN-PINK ANGEL FOOD CAKE
Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve this dessert with macerated berries and sweetened sour cream. Martha made this recipe on episode 612 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together flour and 3/4 cup superfine sugar 4 times.
- In the bowl of a standing mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.
- Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
- Transfer batter to an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Meanwhile, combine the berries, lemon juice, and remaining 1/4 cup superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners' sugar, and remaining 1 teaspoon vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.
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.
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.
PINK OR GREEN MARBLED ANGEL-FOOD CAKE
This cake serves either of the two spring holidays, St. Valentine's or St. Patrick's, and also serves as a model for any holiday you choose. Simply alter your choice of jello to complement your occasion. This is a beautiful cake and is nice to follow a heavier meal.
Provided by Lorraine of AZ
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 6
Steps:
- Prepare batter as directed on package by adding 1-1/4 cups water or the amount specified on package. You may make the angel food cake from scratch, if desired.
- Transfer about 1/3 of the batter into a small bowl; fold in the package of strawberry or lime jello.
- Alternately spoon batters into ungreased 10-inch tube pan.
- Zigzag spatula through batters to marble.
- Bake as directed. Cool cake by inverting over a funnel. Remove from pan.
- Meanwhile, prepare Fluffy Frosting: Dissolve a package of strawberry or lime jello in the boiling water. Chill until slightly thickened; blend in the Cool Whip.
- Frost cake. Garnish with strawberries or lime slices, if desired.
Nutrition Facts : Calories 197, Fat 4.2, SaturatedFat 3.5, Sodium 262.9, Carbohydrate 37.4, Fiber 0.1, Sugar 25.4, Protein 3.5
PINK ANGEL FOOD CAKE
Pink lemonade-flavor drink mix gives angel food cake mix its delicate hue. Top with mixed berries for the win.
Provided by My Food and Family
Categories Recipes
Time 1h3m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake in 10-inch tube pan as directed on package, dissolving the drink mix in measure of water listed on cake mix package before beating with the dry cake mix.
- Cool 5 min. on wire rack. Invert pan; cool cake completely. Loosen cake from sides of pan with knife. Gently remove cake from pan.
- Slice cake. Serve topped with COOL WHIP and berries.
Nutrition Facts : Calories 190, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 28 g, Protein 4 g
PINK MARBLE SANDWICH CAKE
Please the whole family with this fun pink marble sandwich cake. It's surprisingly easy to make - ideal for baking with children
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Serves 10-12
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 18cm sandwich tins. Beat the butter, sugar, flour and eggs together in a large bowl using an electric whisk until it's lump-free.
- Divide the mixture between two bowls. Beat half the jam and the food colouring, if using, into one, and beat the vanilla into the other.
- Spoon alternating dollops of the mixes into the prepared cake tins, then swirl together using a skewer. Do this carefully - if you overdo it, you won't see the pattern. Smooth the tops with the back of a spoon.
- Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then turn out.
- Meanwhile, to make the white chocolate layer, put the chocolate and cream in a heatproof bowl set over a pan of just simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate has melted into the cream and you're left with a smooth, glossy mixture. Leave to cool completely in the fridge, stirring occasionally.
- Sandwich the cakes together with the remaining raspberry jam and the white chocolate mixture, then generously dust the top with icing sugar. Slice and serve.
Nutrition Facts : Calories 460 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
EASY ANGEL FOOD CAKE
After just one taste, you'll agree this cake is heavenly! I like to make it for special occasions throughout the year.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Sift flour and 1/2 cup sugar together four times; set aside. In a bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.
Nutrition Facts :
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
ANGEL CAKE
Treat guests to this colourful angel cake with decorative fondant icing. It will go down well with a cuppa for afternoon tea
Provided by Liberty Mendez
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
- Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
- Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
- Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
- To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
- To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
- Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.
Nutrition Facts : Calories 686 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 87 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
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MARBLE ANGEL FOOD CAKE - BHG.COM
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Servings 12Calories 165 per servingTotal Time 50 mins
- In an extra-large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times. Measure 1 cup of the flour mixture; sift together with the cocoa powder. Set mixtures aside.
- Add cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Transfer one-third of the mixture to another bowl.
- Sift about one-fourth of the plain flour mixture over the larger portion of beaten egg whites; gently fold in. Repeat folding in the remaining plain flour mixture, using one-fourth of the flour mixture each time. Sift flour-cocoa mixture, one-third at a time, over small portion of beaten egg whites, folding in as above.
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