SHERBET-FILLED ANGEL FOOD CAKE
Here's a cool way to treat angel food cake: Fill it with sherbet or ice cream. We finish this cake with a tart, sweet lime glaze. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). Fill tunnel with sherbet, mounding slightly; replace cake top. Wrap cake securely in plastic; freeze overnight., To serve, in a small bowl, mix confectioners' sugar, lime zest and enough lime juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Freeze until serving.
Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.
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.
SHERBET ANGEL TORTE
For a dramatic dessert, you can't miss with this torte, shared by Amy Nichols of Brownville, Maine. "It's a wonderful make-ahead treat," Amy assures.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Freeze the cake for at least 2 hours or overnight. , Split cake horizontally into three layers. Place bottom layer on a freezer-safe serving plate; top with about 1 cup sherbet. Repeat layers. Top with remaining cake layer. Fill center with remaining sherbet. Frost top and sides with whipped topping. Gently spread preserves over top of cake. , Loosely cover and store in freezer. Thaw in the refrigerator for 30 minutes before slicing with a serrated knife. Garnish with raspberries if desired.
Nutrition Facts : Calories 0g saturated fat (0 sugars.
FROZEN KEY LIME TORTE
Scoops of frozen sherbet, sorbet, and yogurt, a crunchy graham-cracker crust, and a touch of fresh lime juice are what make this sweet-tart dessert a winner.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 10
Number Of Ingredients 8
Steps:
- Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
- In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
- Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
- To serve, let stand at room temperature for 15 minutes. Cut into wedges.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 35 g, TransFat 1/2 g
TWO-TONE SHERBET TORTE
Kina Fink from Crown Point, Indiana writes, "I first prepared this beautiful dessert for a Fourth of July Party. Ever since, my mom asks me to make it for just about every event we host."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cookie crumbs and butter. Press into a greased 9-in. springform pan. Freeze for 15 minutes. , Wrap outside of pan in foil. Carefully spread lemon sherbet over crust; freeze for 30 minutes. , Top with raspberry sherbet; freeze for at least 1 hour., Before serving, sprinkle raspberries over the top. In a small microwave-safe bowl, microwave white chocolate at 30% power for 1-2 minutes or until melted; stir until smooth. Drizzle over berries.
Nutrition Facts :
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
ANGEL FOOD TORTE
By using different food coloring and fresh fruits, I have fun "dressing" this dessert for various occasions throughout the year. It's a great way to get the kids involved in kitchen duty.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving.
Nutrition Facts :
STRAWBERRY-BANANA ANGEL TORTE
Readers of the "Cooking with Millie" newspaper food column I've written for many years share their best recipes, like this tasty dessert from Cheryl Rife. It's a perfect ending to a spring meal. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. , Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.
Nutrition Facts : Calories 199 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 183mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
MANGO-STRAWBERRY SORBET TORTE
Delight in a frosty dessert of layered cake and sorbets enrobed in whipped cream frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line bottom of pan with waxed paper; spray waxed paper.
- Make cake batter as directed on box. Pour into pan. Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
- Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.
- In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.
Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 30 g, TransFat 0 g
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