ANGEL FOOD CAKE WITH WARM CHERRY SAUCE
Make and share this Angel Food Cake With Warm Cherry Sauce recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat.
- Cook until butter is melted and sauce has thickened, about 5 minutes.
- Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.
Nutrition Facts : Calories 368.8, Fat 12.1, SaturatedFat 7.5, Cholesterol 27.9, Sodium 312.7, Carbohydrate 63.2, Fiber 2.3, Sugar 44.2, Protein 5.3
ANGEL FOOD CAKE WITH BERRIES AND WHIPPED CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 32m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine berries. Sugar berries. Let stand up to 30 minutes. Serve with sliced angel food cake and whipped cream.
CHERRY ANGEL FOOD CAKE
The traditional angel food cake with a new twist - cherries!
Provided by Traci Poole
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
- In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
- Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 32.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 3.2 g, Sodium 82.5 mg, Sugar 21 g
CHERRY ANGEL FOOD CAKE
Make and share this Cherry Angel Food Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minute or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.
Nutrition Facts : Calories 174.5, Fat 0.8, SaturatedFat 0.5, Cholesterol 0.1, Sodium 111.1, Carbohydrate 36.7, Fiber 0.3, Sugar 28.6, Protein 5.1
CHERRY GINGER SAUCE FOR ANGEL CAKE
Provided by Marian Burros
Categories condiments, dessert
Time 10m
Yield Enough for one angel cake
Number Of Ingredients 5
Steps:
- Place the yogurt in a strainer that has been lined with cheesecloth and place over bowl. Allow to drain for three hours. Discard the whey.
- Meanwhile, combine the cherries, ginger, sugar and wine and simmer about 5 minutes. Remove from heat and set aside until yogurt is ready.
- To make sauce, combine 1 cup of drained yogurt with wine-cherry mixture and place in blender or food processor and puree. Serve over slices of angel cake.
ANGEL FOOD CAKE WITH CARAMEL SAUCE
I enjoy making desserts, and it's especially satisfying when my goodies are devoured quickly. This one always qualifies for that distinction. -Carolyn Troyer, Sugarcreek, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate. , In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234°). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234°). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator.
Nutrition Facts :
HOMEMADE ANGEL FOOD CAKE
This angel food cake is just like grandma use to make.
Provided by Darlene Williams
Categories Desserts Cakes Angel Food Cake Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
- In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
- Quickly fold in flour mixture. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 34.3 g, Fat 0.1 g, Fiber 0.2 g, Protein 5.5 g, Sodium 71.8 mg, Sugar 26 g
CHERRY ANGEL FOOD CAKE
Not only is this cake very light, but it rises nice and high, and it's not too sweet. Pretty dots of maraschino cherry inside make the cake so festive. -Estelle Hardin, Washington, UT
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.
Nutrition Facts : Calories 186 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 5g protein.
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