Banana Angel Food Cake Recipes

BANANA ANGEL FOOD CAKE RECIPE

Steps:

• Preheat the oven to 325 degrees F.
• Beat egg whites until stiff but not dry.
• Combine the lemon juice, baking powder, vanilla, cinnamon, oats, and mashed bananas.
• Sift and combine the flour, confectioner's sugar, and salt.
• Fold the banana mixture into the egg whites.
• Pour batter into one 9 or 10-inch round cake pan, coated with a non-stick cooking spray.
• Bake for 1 hour, until the cake is firm and lightly golden.
• Cool for 5 minutes then slip it out of the pan onto a serving dish.
• Garnish with a light dusting of confectioner's sugar!

ANGEL FOOD CAKE I

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.

HOMEMADE ANGEL FOOD CAKE

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.

GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM

Steps:

• Preheat the oven to 325 degrees F.
• In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
• Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
• Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
• To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

BANANA ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees.
• Beat egg whites until stiff but not dry.
• Combine cream of tartar, baking powder, vanilla, cinnamon, oats, and mashed bananas.
• In a separate bowl combine the flour, confectioner's sugar and salt. Fold the banana mixture into the egg whites. Then fold the flour mixture into the egg white/banana mixture.
• Pour batter into one 9 or 10 inch round cake pan, coated with a non-stick cooking spray. Bake for 1 hour, until cake is firm and lightly golden. Cool for 5 minutes then slip out of pan onto a serving dish. Garnish with a light dusting of confectioner's sugar.

HONEY ANGEL FOOD CAKE

Steps:

• Place a 10-inch tube pan in the oven. Preheat oven to 425 degrees F (220 degrees C).
• Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and continue to beat until egg whites stand in peaks. Gradually add honey while beating continually to integrate until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Sift flour and white sugar together. Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate. Stir vanilla into the batter.
• Remove hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump pan several times on a flat surface to break air bubbles in batter.
• Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool cake in pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.

BANANA ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg whites until stiff but not dry.
• Combine cream of tartar, baking powder, vanilla, cinnamon, oats, and mashed bananas.
• In a separate bowl combine the flour, confectioner's sugar, and salt.
• Fold the banana mixture into the egg whites. Then fold the flour mixture into the egg white/banana mixture. Pour batter into one 9 or 10 inch round cake pan, coated with a non-stick cooking spray.
• Bake at 325 degrees (165 degrees C) for 1 hour, until cake is firm and lightly golden. Cool for five minutes then slip out of pan onto a serving dish. Garnish with a light dusting of confectioner's sugar.

ANGEL STRAWBERRY BANANA TRIFLE

Steps:

• Prepare pudding with milk according to package directions.
• In a glass serving dish (or trifle bowl) layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers.
• Cover and chill in refrigerator 4 hours before serving.

ANGEL FOOD CAKE

Steps:

• preheat oven to 160 Celsius.
• in a small bowl, sift together 3/4 cup sugar and the cake flour. Set aside.
• beat egg whites until just frothy, then add cream of tartar and salt.
• beat until till just combined then add the remaining 3/4 cup of sugar in 4 additions.
• once all the sugar has been added, beat egg whites to soft peaks.
• once you have soft peaks, add the vanilla and beat for a few seconds.
• fold in the flour/sugar mix in 6 additions, sifting it over the egg mix each addition.
• spoon batter into an UNGREASED 9 inch tube tin with a removeable bottom. level the top with a spatula and tap the pan on a bench once or twice to remove air bubbles.
• cook for 40 - 50 minutes, until the top springs back when lightly pressed.
• remove from oven and turn tin upside down on a wire rack. leave UPSIDE DOWN to cool completely.
• to remove cake, gently run a thin knife around the sides and centre of tin. push the bottom up to remove cake.
• place upside down on a plate and use the knife to remove rest of tin.
• decorate as desired. I used whipped cream, sliced banana and fresh passionfruit.

ANGEL FOOD CAKE WITH BANANAS AND STRAWBERRIES

Steps:

• If you do have the premade angel food cake then cut the cake into 3 layers. Make your banana pudding. Once that is made mix it with the whipped topping.
• Then layer that pudding topping with the bananas and strawberries (sliced). Then put the cake back together with the layers. Then put more pudding on the top of the cake. Then layer it with more strawberries and bananas. For the sides of the cake, if you have any more pudding mix and whip cream add the cream cheese into it. Then ice the cake with it. Let is cool in the fridge until ready to serve.
• If you do not have the premade angel food cake, then follow the directions on the back of the boxes. If you have to make the angel food cake in the oven, once they are cooled than start layering the cake with the pudding mix and fruit like you already had the premade.

BANANA CREAMANGEL CAKE

Steps:

• Mix, bake, and cool cake as directed on the label.
• Cook vanilla pudding with the 1 3/4 cups of milk. Cool to room temperature.
• Place cake wider side down on a serving plate.
• Slice a 1-inch layer from the top and set aside.
• Cut around cake 1 inch from the outer edge to 1 inch from bottom.
• Then cut around cake 1 inch from inner edge to 1 inch from bottom. Do not make cutout too large.
• Gently remove the cake between the cuts; tear it into small pieces and fold them into the pudding.
• Fold in diced bananas; pour into cake shell.
• Replace top of cake.
• Whip cream until stiff; fold in the sugar and vanilla. Spread over the sides and top of cake.
• Put banana slices on top of cake if you desire.
• Store the cake in the refrigerator.

BANANAS FOSTER ANGEL FOOD CAKE RECIPE - (4.5/5)

Steps:

• Bananas Foster Sauce: Cut bananas in 1-inch pieces. Top with 2 tablespoons water and set aside. Melt butter in a heavy skillet over medium heat. Add sugar and cinnamon and cook, stirring until sugar is almost dissolved, about 2 minutes. Add banana liqueur (mixture will bubble). Carefully add the rum; the alcohol will flame on its own, then die down. Add bananas and water to skillet, turning bananas with a spoon as the liquid caramelizes. Remove from heat and keep warm. Mint Simple Syrup: Puree the mint in the blender. Bring water to a boil in a small, heavy-bottomed pot. Add mint and steep for 10 minutes. Pour liquid through a fine mesh strainer. Keep the water, discard the mint. Bring the mint water back to a boil and add the sugar, boiling about 3 minutes until clear and reduced to a thin syrup. Assembly: Place 2 slices of angel food cake in a generous serving bowl. Add a scoop of wanilla ice cream to the side. Pour bananas Foster sauce over the angel food cake. Drizzle mint syrup over ice cream; garnish ice cream with a sprig of mint.

BANANA SPLIT ANGEL CAKE

Steps:

• Stir together yogurt, bananas and pineapple.
• Spoon mixture over angel food cake.
• Drizzle with chocolate syrup.

STRAWBERRY-BANANA ANGEL TORTE

Steps:

• Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. , Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.