Angel Food Cake With Mangoes Recipes

FROSTED ANGEL FOOD CAKE

Steps:

• For the angel food cake: Preheat the oven to 350 degrees F.
• Combine the cake flour and salt in a medium bowl and sift together 5 times. Set aside.
• In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose). Add the cream of tartar and beat on high until stiff, 4 to 5 minutes. With the mixer on medium low, slowly sprinkle in the sifted granulated sugar. Fold in the sifted flour mixture gently until it's all combined. Sprinkle the vanilla into the bowl and fold gently.
• Spoon the batter into an angel food or tube pan (preferably with cooling legs)--make sure there's no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes. (Don't open the oven while it's baking!)
• Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook's Note). Let the cake cool completely while upside-down.
• For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy. Add a few drops of yellow food coloring as desired.
• Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up. Frost the cake all over.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

ANGEL FOOD CAKE

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.

ANGEL FOOD CAKE WITH LEMON CREAM AND BERRIES

Steps:

• Prepare and bake cake mix in a 10 inch tube pan according to package directions. Cool cake completely according to package directions.
• In a medium bowl, stir together yogurt and 1/4 of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition. Fold in whipped topping.
• Serve lemon cream and berries over cake.

ANXIETY-FREE ANGEL FOOD CAKE

Steps:

• Combine the raspberry and mango purees, and mix well. Using a double-boiler or microwave oven, melt together the butter and chocolate. Mix well and transfer to a serving dish.
• Place the cake on a platter and fill the center hole with pineapple chunks. Drizzle some of the fruit puree over the cake and place the rest in a bowl to serve separately. Squirt or spoon puffs of whipped cream on top of the cake. Sprinkle jelly beans on and around the cake. To serve, place a slice of cake and some pineapple on a plate and garnish with a scoop or two of ice cream. Pass chocolate sauce and fruit puree separately.

VANILLA ANGEL FOOD CAKE WITH MANGO-GINGER SAUCE

Steps:

• Preheat oven to 350°F. Sift 1/2 cup sugar, flour and salt into medium bowl 5 times. Using electric mixer, beat egg whites in large (at least 4-quart) bowl until foamy. Add 2 teaspoons warm water and cream of tartar and beat until soft peaks form. Gradually add remaining 1 cup sugar and vanilla and beat until stiff but not dry. Sift sugar-flour mixture over whites 1/4 cup at a time and gently fold in.
• Transfer batter to ungreased 12-cup angel food cake pan with removable bottom (do not use nonstick pan).
• Bake until cake is light golden, top springs back when touched lightly and cake begins to pull away from sides of pan, about 45 minutes. Remove cake from oven. Turn cake pan upside down; place center tube of pan over narrow bottle neck or funnel. Cool cake completely.
• Using knife, cut around sides and center tube of pan to loosen cake. Push up cake. Cut cake from bottom of pan. Transfer to platter. (Can be made 1 day ahead. Wrap tightly with plastic and store at room temperature.) Dust cake with powdered sugar. Garnish with crystallized ginger, if desired. Serve with Mango-Ginger Sauce.

COOKIES AND CREAM ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; pour into 10-inch tube pan. Top with chopped cookies; swirl gently with knife.
• Bake 35 to 40 min or until toothpick inserted near center comes out clean. Invert pan; cool cake completely. Meanwhile, blend strawberries and sugar in blender until smooth. Refrigerate until ready to serve.
• Loosen cake from sides of pan with knife. Gently remove cake from pan; place on plate. Top with 1 cup mangos. Serve topped with strawberry sauce and remaining mangos.

ANGEL FOOD CAKE WITH FRESH FRUIT AND LIME DRIZZLE

Steps:

• Combine the lime juice, sugar, and 1/4 cup water in a small saucepan and bring to a boil. Stir constantly, cooking until sugar dissolves.
• Refrigerate until cool.
• Slice cake and plate it on individual plates. Top with strawberries.
• Stir the zest into the cooled syrup and drizzle over the fruit and cake.
• Serve.