Angel Food Cake With Nectarines And Plums Recipes

ANGEL FOOD CAKE WITH NECTARINES AND PLUMS

Steps:

• Prepare the cake: Preheat oven to 350 degrees. Adjust rack to lower third of oven. Line a 10-inch tube pan with parchment; to fit the parchment over the center tube, trace the hole, fold the paper in half and cut out a semi-circle. Do not grease pan or parchment.
• Combine flour, 1/2 cup/100 grams sugar and the salt. Sift 3 times. Set aside.
• Place egg whites in the bowl of a stand mixer fitted with whisk attachment, or in a large bowl if using a hand mixer. Beat at low speed until egg whites begin to foam. Add 1 tablespoon water, the lemon juice, the cream of tartar and the vanilla and almond extracts, and beat to a soft, moist foam at medium speed, 3 to 5 minutes. Mixture should increase in volume 4- to 5-fold. Stop machine and lift beaters. The foam should hold a soft, moist shape.
• Turn beater on at medium speed and gradually add remaining 3/4 cup/150 grams sugar, one tablespoon at a time. Beat 2 to 3 minutes until mixture forms medium, moist peaks that bend over when lifted. Foam should not be stiff.
• Carefully transfer foam to a wide, 6-quart bowl. Sprinkle or sift 1/4 cup of the flour mixture over the foam. Using a wide rubber spatula, gently fold in flour until just incorporated. In 1/4-cup additions, continue to sprinkle on flour mixture and gently fold it into the foam, along with lemon zest if using. When you are done you should not see any traces of flour.
• Pour the batter into the pan, scraping the last of it out of the bowl, and spread evenly, either with a spatula or by tipping or swirling pan. Run a table knife through the batter a few times to remove large bubbles. Place in oven and bake 40 minutes, until a tester inserted in the center comes out clean. There may be some crumbs on the tester but they should not be moist.
• Remove from oven and invert pan immediately with tube set on a rack. Cake will not slide out of the pan. If cake has risen to edges of the pan and the pan does not have legs, balance the pan on a jar so that air can circulate underneath. Cool in the reversed pan for 1 1/2 hours.
• Meanwhile, prepare the fruit: Toss together fruit, honey, lemon juice and sugar in a large bowl and let macerate for 1 to 2 hours at room temperature. (May be prepared up to 4 hours in advance and stored in the refrigerator.)
• Remove cake from pan by running a thin knife between the cake and the sides and tube of the pan. Pull tube up from pan to remove cake, then remove from detachable bottom and peel off parchment. Place on serving plate to cool completely before serving or wrapping.
• Slice cake with a sharp, thin serrated knife, sawing gently so you don't flatten the cake. Add thyme to fruit, and then serve fruit and juices with the sliced cake. The cake alone will keep, well wrapped, for 3 days.

BEST ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. 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

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 FRUIT

Steps:

• In a large bowl, combine the pie filling, strawberries, oranges and apples. Fold in bananas. Spoon a heaping 1/2 cupful over each slice of cake. Garnish with whipped topping if desired.

ANGEL FOOD CAKE

Steps:

• Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
• In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
• In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
• Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
• If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
• Store leftovers in the refrigerator for up to 5 days.

LEMON ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.