RAINBOW SHERBET ANGEL FOOD CAKE
Talk about a dessert that pops. Sometimes I make this easy cake even more eye-catching by coloring the whipped cream too. Use whatever sherbet flavor combination you like. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.
Nutrition Facts : Calories 253 calories, Fat 16g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
RAINBOW ANGEL CAKE RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 6
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under-bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate. Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake. Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.
RAINBOW CONFETTI ANGEL FOOD CAKE
We go rainbow crazy every June when Pride Week is celebrated in Boston and around the country. Every color of the rainbow is baked into cupcakes, folded into Oreo filling, even mixed through rice crispy treats. For over a week it looks like a carnival let loose on the pastry counter at Flour. I don't know what it is about rainbow sprinkles, but put them on a cake or in a cookie and you have an instant hit. This Funfetti angel food cake covered in toasted meringue is one of the prettiest--and for me tastiest--rainbow specials we offer. The meringue helps keep the cake tender by protecting it from drying out, but I doubt you'll have a lot of leftovers. We never do!
Provided by Joanne Chang
Categories dessert
Time 3h25m
Yield One 9-inch cake (8 to 10 servings)
Number Of Ingredients 11
Steps:
- For the rainbow confetti angel food cake: Preheat the oven to 350 degrees F and place a rack in the center of the oven.
- Place the egg whites, vanilla, 1 teaspoon water, and the cream of tartar in a stand mixer fitted with a whisk attachment (or in a large bowl, using a whisk). Whip on medium speed for 2 to 3 minutes (or 5 to 6 minutes by hand) until you can see the wires of the whisk leaving a slight trail in the whites.
- With the mixer still on medium, or while continuing to whip vigorously by hand, slowly add 3/4 cup (150 grams) of the sugar, a few tablespoons at a time. After adding a little sugar, let it whip into the whites for 10 seconds or so, then add more sugar, then again wait about 10 seconds. Continue this way until all the sugar is added; that should take at least 1 minute. Once all the sugar is added to the whites, whip on medium-high for 2 to 3 minutes more (5 to 6 minutes by hand), until the whites are glossy and shiny and hold a peak when you slowly lift the whisk straight up and out of them.
- Stir together the cake flour, the remaining 3/4 cup (150 grams) sugar, the sprinkles, and salt in a small bowl. Carefully sprinkle the flour mixture on top of the whites and gently and quickly fold it in. When the everything is entirely mixed in, scrape the batter into an ungreased 9-inch angel food cake pan. Use a spoon or offset spatula to even off the top of the batter.
- Bake for 30 to 40 minutes, rotating the cake pan midway through the baking time, until the entire top of the cake is light golden brown and the cake springs back when you press it lightly, and a cake tester inserted into the middle of the cake comes out clean. Immediately remove the cake from the oven and turn the pan upside down. (This ensures that the cake does not deflate and compact onto itself; since the cake pan is not greased, the cake won't fall out.) Leave the cake upside down until it is entirely cooled, at least 2 hours.
- When the cake is cool, make the frosting.
- Turn the cake pan right side up. Remove the cake from the pan by first running a knife around the outer edge of the cake and then around the inner tube of the pan; pop out the removable bottom along with the cake, then run a knife along the bottom of the cake to separate it from the pan. Turn the inner tube and pan bottom upside down and remove the cake carefully and quickly, then turn the cake right side up again onto a serving plate. Frost the sides, top, and inner tube with the frosting. Use an offset spatula or knife to smooth the frosting. Use a blowtorch to carefully torch the frosting all over to create a golden brown surface. If you do not have a torch, place the frosted cake on a baking sheet under the broiler and rotate it every few minutes until the sides and top are toasted, 8 to 12 minutes total. Serve immediately, or store at room temperature and serve within 6 hours at the very longest. (The frosting will not last for more than 6 hours at room temperature, and the cake itself does not store well in the fridge.)
- For the fluffy marshmallow frosting: In a small metal or heatproof glass bowl, whisk together the sugar and egg whites to make a thick slurry. Place the bowl over a small pot of simmering water (make sure the pot is small enough that the bowl sits above the water and not directly touching it, or you may end up with scrambled egg whites) and cook, whisking occasionally, until the mixture is very hot to the touch, 6 to 8 minutes. (When you stick your finger in the mixture it should be so hot you immediately remove your finger.) It will thin out a bit as the sugar melts.
- Scrape the sugar-egg white mixture into a stand mixer fitted with a whisk attachment and whip on medium-high speed for 6 to 8 minutes, until the frosting cools, is fluffy and glossy, and looks like shaving cream. Add the vanilla and salt and whip until mixed in. Use immediately.
EASY SIX-LAYER RAINBOW CAKE
If you want to make a homemade rainbow cake from scratch, this is your recipe! Bake every color of the rainbow into this delightful cake, with one color for every cake layer. This cake recipe makes a six-layer, 9-inch round cake and comes with a light mascarpone cream frosting.
Provided by Magda
Categories Desserts Cakes Birthday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
- Sift together the flour, baking powder, and baking soda.
- Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
- Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
- Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
- Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 662.8 calories, Carbohydrate 47 g, Cholesterol 152.4 mg, Fat 50 g, Fiber 0.8 g, Protein 9.4 g, SaturatedFat 29.6 g, Sodium 315.4 mg, Sugar 21.5 g
RAINBOW ANGEL FOOD CAKE
Spring looking cake, fit for a party! Fancy and looks like you spent hours. But its soooooo easy! Baking time depends on the mix you use.
Provided by LAURIE
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Mix cake as directed on package.
- Divide evenly between 3 bowls.
- Fold red coloring into one, yellow and lemon into another and green and peppermint into the third.
- Layer the 3 batters into an ungreased 10 inch tube pan.
- Bake and cool as directed.
- While cake cools prepare frosting.
- Combine all ingredients except colors and vanilla in top of a double boiler.
- Beat with beater until blended.
- Place over boiling water, beat constantly until mixture forms peaks.
- Remove from water and add vanilla extract.
- Beat until cool and thick enough to spread.
- Divide into 3 bowls.
- Add red to one, yellow to one and green to the last, blending to color.
- Frost cooled cake in a rainbow pattern.
Nutrition Facts : Calories 264.1, Fat 0.2, Sodium 322.8, Carbohydrate 62.5, Fiber 0.1, Sugar 44.3, Protein 4.4
RAINBOW SHERBET ROLL
Yes, you can! Roll light, fluffy angel food cake around refreshing raspberry, orange and lime sherbets for a cool and easy make-ahead treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
- Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
- Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
- Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.
Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
RAINBOW SHERBET CAKE
A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!
Provided by VITE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 51.2 g, Cholesterol 2.3 mg, Fat 9.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 281 mg, Sugar 27.6 g
RAINBOW ANGEL CAKE
Make and share this Rainbow Angel Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Move oven rack to lowest position (remove other racks). Preheat oven to 350°F
- Beat cake mix, lemon peel and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minutes. Divide batter evenly among 3 bowls. Gently stir 1 food color into each of the batters. Pour red batter into ungreased angel food pan (tube pan), 10x4 inches. Spoon yellow batter on red batter. Spoon green batter on top.
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky.
- Immediately turn pan upside down onto glass bottle until cake is completely cool. Run knife around edges; remove from pan. Drizzle with Citrus Glaze. Sprinkle with confetti. Store tightly covered.
- Citrus Glaze: Mix powdered sugar and butter. Stir in 1 tablespoon of the lemon juice. Stir in additional lemon juice, 1 teaspoon at a time, until glaze is thin enough to drizzle.
Nutrition Facts : Calories 201.5, Fat 2.1, SaturatedFat 1.2, Cholesterol 5.1, Sodium 327.6, Carbohydrate 42.8, Fiber 0.1, Sugar 25.3, Protein 3.8
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