THE BEST ANGEL FOOD CAKE
Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
- Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
- Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
- Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
- Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.
ANGEL CAKE SURPRISE
An easy, quick no-bake dessert made with angel food cake, fruit, flavored gelatin, and whipped topping.
Provided by Mel
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h20m
Yield 24
Number Of Ingredients 7
Steps:
- Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
- Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
- Prepare instant pudding according to instructions on box and spread evenly over fruit.
- Spread whipped topping on top of the pudding. Try to keep the layers separate.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 34.8 g, Fat 2.5 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 230.3 mg, Sugar 28.3 g
ANGEL FOOD CAKE
Provided by Food Network
Time 1h40m
Yield 1 10-inch tube cake
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Sift flour three times. Sift again with 3/4 cup plus 1 tablespoon sugar. In an electric mixing machine, making sure bowl is clean and free of any oil, beat egg whites until frothy. Add salt, cream of tartar. Beat until it barely holds soft peaks. Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks. Fold in extracts.
- Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, 1/4 at a time. Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps. Bake for 1 hour 15 minutes or until cake springs back when touched. Invert pan over bottle to cool. Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with Passion Fruit Coulis (recipe follows).
- Recommended Wine: 1992 Beringer Feinders Reserve Nightengale
- In a small sauce pan add both ingredients. Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes. Remove from heat.
- If using pulp, strain through a fine sieve. Serve with plain cake.
TOM ROACH'S ANGEL FOOD CAKE
Steps:
- Place fresh, cold egg whites and cold water in the bowl of a heavy-duty mixer. Set aside until they are 60 degrees, or slightly below room temperature.
- Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, ungreased 10-inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a long-necked bottle or large metal funnel nearby for inverting the baked cake.
- Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping.
- Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter of the flour mixture at a time. Gently pour the batter into an ungreased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan.
- To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake.
BEST ANGEL FOOD CAKE
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
ANGEL CAKE SURPRISE
Surprise!! This is a no-bake dessert! Great for the warmer months and so good. Not sure how many this feeds. If you find out, please post, or let me know. Feel free to use your own recipe for the cake. Times are guesstimated.
Provided by FLUFFSTER
Categories Dessert
Time 1m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Break up the angel food cake into bite-size pieces. Place into 9X13inch pan.glass is better).Dissolve 1 package flavored gelatin in 1 cup water and pour over cake pieces, spreading to the edges of the pan.
- Drain the peaches and pour the juice over the gelatin over the gelatin in the pan.
- Slice bananas on top of the gelatin in the pan.
- Arrange peach slices on top of the bananas slices.
- If desired, add crushed pineapple.
- For the pudding: Beat the pudding mix into 3 cups cold milk with wire whisk about 2 minutes.
- Spread topping on top of the pudding. Try to keep the layers separate.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 435.5, Fat 9, SaturatedFat 6.8, Cholesterol 10.2, Sodium 630.3, Carbohydrate 84, Fiber 2.1, Sugar 58.7, Protein 8
ANGEL FOOD CAKE
This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. -Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
ANGEL FOOD CAKE III
Classic angel food cake, light and tastes great by itself!
Provided by Krissyp
Categories Desserts Cakes White Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
- In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
- Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 29.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 4 g, Sodium 131 mg, Sugar 21.7 g
ANGEL CAKE SURPRISE
Make and share this Angel Cake Surprise recipe from Food.com.
Provided by JLBurnell
Categories Dessert
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
- Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan.
- Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin.
- Arrange peach slices on top of banana slices.
- If desired, add crushed pineapple.
- Prepare instant pudding according to instructions on box and spread evenly over fruit.
- Spread whipped topping on top of the pudding. Try to keep the layers separate.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 164.1, Fat 2.6, SaturatedFat 2.1, Sodium 230.7, Carbohydrate 34.2, Fiber 0.9, Sugar 25, Protein 2.3
ANGEL FOOD SURPRISE CAKE
Steps:
- Bake angel food cake according to package directions then let completely cool as directed.
- While cake is cooling, slice 1-1/2 lb. of fresh strawberries into a bowl. The remaining berries slice in half vertically then put into another bowl. Store berries in refrigerator until ready to use.
- When cake is completely cool, carefully slice off top of cake about 1/25" thick, carefully remove then set aside. Make a tunnel in the cake leaving about 1 inch on bottom, 1/2 inch around tube center, 1/25" around outer edge by tearing cake into bite-size pieces then put into a large mixing bowl.
- To the cake pieces, add the sliced strawberries and one large tub of thawed whipped topping. Mix thoroughly then stuff into tunnel of cake, over-stuffing if necessary. Carefully put top of cake back onto the stuffed angel food cake. Completely frost the sides and then top of cake with the 2nd container of thawed whipped topping. Place strawberry halves on top to decorate cake. May add mint leaves, if desired.
- Place cake in refrigerator until ready to serve. If there is any leftover cake, keep stored in the refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COOL WHIP ANGEL FOOD SURPRISE CAKE
Invite the kids to help in the kitchen for this COOL WHIP Angel Food Surprise Cake. Fill an angel food cake with fresh fruit and COOL WHIP for a delightful angel food surprise cake that everyone will love.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Use serrated knife to cut cake horizontally in half. Cut small tunnel around center of bottom half of cake, being careful to not cut through to bottom or sides of cake.
- Combine berries and 1/2 cup COOL WHIP; spoon into tunnel in cake. Cover with top half of cake.
- Frost top and side of cake with remaining COOL WHIP.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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