Angel Food Cake Raspberries Recipes

RASPBERRY ANGEL FOOD CAKE

Steps:

• Prepare cake mix according to directions.
• Stir in almond and vanilla extracts.
• Grease a 10" tube pan.
• Spoon 2/3 of the batter into the prepared pan.
• Add the raspberry gelatin powder to the remaining batter and drop by tablespoons over the batter in the tube pan.
• Use a knife to make a swirled pattern in the batter.
• Bake cake according to the directions on the package.
• Cool completely on a wire rack (at least 1 hour).
• Combine the sugar and raspberries in a bowl
• Slice the cake and serve topped with raspberries.

ANGEL FOOD CAKE AND BERRIES

Steps:

• Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.

PERFECT ANGEL FOOD CAKE WITH RASPBERRY SAUCE AND BERRIES

Steps:

• Start by prepping a 23-cm/9-inch angel food cake pan (tube pan). Make sure you're using a pan with a removable bottom.
• Wash both the cake pan and a large bowl by hand, using dish soap. Rinse with hot water and dry with a clean tea towel. This step ensures that there are no traces of fat in the pan or bowl. Don't grease the pan!
• Preheat your oven to 175°C/350°F (standard oven setting).
• In a small bowl, stir together the flour, 100g of granulated sugar and ¼ teaspoon of salt. Sift and set aside.
• In the large bowl you just cleaned, combine the egg whites with the pinch of salt. Using a mixer fitted with a whisk attachment, mix until foamy. Mix in the lemon juice and start to gradually add the 200g of sugar. Beat until the meringue can hold soft peaks (bird's beak stage). Add the vanilla and mix briefly until incorporated.
• Using a rubber spatula, carefully fold one third of the flour mixture into the meringue until just incorporated. Repeat with the remaining two third of flour mixture. Be careful not to overmix; once all of the flour mixture is incorporated, stop folding. It's okay if there are still a few lumps in the batter.
• Spoon the batter into the cake pan and smooth the top with a rubber spatula. Gently shake the pan to remove any large air bubbles (don't rap the pan on the counter). Use a tissue or some paper towel to wipe the sides of the pan clean; this ensures the cake rises evenly.
• Bake for 35 minutes, or until a tester inserted into the center of the cake comes out clean.
• Once the cake is done, remove from the oven and immediately invert the cake pan onto three water glasses (so that the edge of the cake pan is resting on top of the glasses). Allow to cool to room temperature.
• In the bowl of a double boiler (or in a heatproof bowl set over a pan of simmering water) combine the raspberries with the sugar. Heat, stirring occasionally, until the sugar has dissolved and the raspberries have softened.
• Take off the heat and, using a stick blender, blitz to a puree. Pass the puree through a fine-meshed strainer to get rid of the raspberry seeds.
• Once the cake has cooled, use a small, sharp knife to loosen the cake from the sides of the pan. Remove the sides of the pan, then use the knife to cut underneath the cake and loosen the cake from the bottom of the pan.
• Place the cake upside down on a serving plate, drizzle with the raspberry sauce and decorate with the mixed berries. Serve immediately, with or without whipped cream.

PINEAPPLE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

RASPBERRY AND CHOCOLATE ANGEL FOOD CAKE

Steps:

• For Cake:.
• Heat oven to 350°F; coat bottom (not sides, bottom only) of a 9x13 baking pan with cooking spray.
• Beat egg whites with 1 tablespoon water, cream of tartar, and salt in a bowl with an electric mixer on medium low speed until foamy.
• Continue to beat, adding sugar a little at a time, until batter is fluffy.
• Add vanilla and beat about 1 minute more. Sprinkle a small amount of flour over top of batter and fold into batter. Repeat 8-10 times or until you've added all the flour.
• Spread batter evenly in pan, using spatula to even out corners (shake pan once or twice to even surface).
• Bake until cake is a light golden color and surface springs back gently to the touch. (25-30 minutes).
• Run a sharp knife around edges of cake to separate from pan.
• Cook for 2 hours.
• For Filling:.
• Heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.
• For Frosting:.
• Melt chocolate in a double boiler.
• Take bowl off heat and stir in sour cream.
• Assembly:.
• Place a cutting board over cake pan and invert cake onto board.
• With a biscuit cutter or round cookie cutter, cut 12 rounds from cake.
• Top 6 rounds with 1 heaping tablespoon of raspberry filling then place remaining cake rounds on top.
• Spread 1/4 cup frosting over top and sides.
• Top with raspberries.
• Can serve immediately or refrigerate and bring to room temp about 1 hour before serving.

RASPBERRY ANGEL CAKE

Steps:

• Dissolve raspberry jello and salt in boiling water.
• Add thawed raspberries to jello and place in refrigerator until partially set.
• Beat egg whites until frothy; add cream of tartar and sugar.
• Beat egg whites until stiff but not dry; set aside.
• Whip raspberry jello until fluffy; fold in egg whites.
• Tear angel food cake into 1 1/2 inch pieces.
• Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
• Next, add a layer of cake.
• Continue until pan is filled.
• Cover and refrigerate for 6 hours.
• Unmold and frost with whipping cream.
• You can add sifted confectioners' sugar to whipped cream to your liking.
• You can substitute 2 cups whipping cream whipped with 2 Tablespoons sugar for the egg whites, cream of tartar, and 1/2 cup sugar.