LOW-FAT CANDY BAR ANGEL CAKE
It may look indulgent, but this cake was heaven sent! The fat-free cake and low-fat topping keep the fat and calories in check.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 12
Number Of Ingredients 5
Steps:
- Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
- Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
- Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.
Nutrition Facts : Calories 225, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg
CANDY CANE ANGEL CAKE
Betty Crocker® angel food cake mix and peppermint candies come together to make a perfect Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
- Pour about 3 cups batter into ungreased 10-inch angel food (tube) cake pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract until blended. Carefully spoon red batter over white batter in pan. Carefully spoon remaining white batter over red batter and swirl with knife.
- Bake 40 minutes or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely, about 2 hours. Loosen cake by running long metal spatula along edge of pan. Place serving plate upside down on pan. Turn plate and pan over; remove pan.
- In small bowl, mix powdered sugar and 1 tablespoon milk; stir in enough remaining milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake; top with crushed candies.
Nutrition Facts : Calories 181, Carbohydrate 42 g, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 186 mg
ANGELS' AND DEVILS' FOOD CAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- For the raspberry sauce: Combine the raspberries and sugar in a small saucepan. Bring to a simmer over medium heat and cook for 15 minutes. Add the basil and lime juice and allow the sauce to cool in the fridge.
- For the meringue: Combine 1/2 cup water and the rum in a medium saucepan over high heat and bring to a simmer. Slowly stir in 1 cup of the sugar to combine, and use a pastry brush dipped in water to remove any sugar crystals from the side of the pot. Insert a candy thermometer into the mixture.
- In the bowl of a stand mixer using a whisk attachment, beat the egg whites on medium speed until foamy. Slowly stream in the remaining 1/2 cup sugar and beat to soft peaks.
- When the sugar syrup reaches the soft-ball stage (238 degrees F), remove from the heat. Increase the mixer speed to medium high and slowly stream the sugar syrup into the egg whites in the space between the beaters and the side of the bowl with the mixer running. Continue to beat until the meringue forms soft, glossy peaks.
- To assemble the cake: Place the angel food cake onto a cake stand or plate. Pour the raspberry sauce into the center hole. Spread the meringue evenly all over the sides and top of the cake, covering the hole at the top. Use your spatula to create peaks along the tops and sides if desired. Use a kitchen torch to toast the meringue all over before serving.
CHOCOLATE ANGEL FOOD CAKE I
This is a very moist and light angel food. A family favorite at my house.
Provided by Jane Hilton
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
- In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g
ANGEL FOOD CAKE
The secret behind this classic, light-as-air cake is one dozen egg whites. Place the finished cake in a bed of white cotton candy for an angelic presentation. Serve slices of the confection with fluffy dollops of whipped cream and glasses of Champagne for a dessert that's truly heavenly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degress, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Repeat sifting four times.
- Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream or tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.
- Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.
- Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
- Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.
- Arrange cotton candy in a ring shape on a serving platter. Lay cake on top of cotton candy "cloud." Serve with caramel whipped cream, if desired.
ANGEL CAKE
Treat guests to this colourful angel cake with decorative fondant icing. It will go down well with a cuppa for afternoon tea
Provided by Liberty Mendez
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
- Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
- Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
- Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
- To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
- To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
- Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.
Nutrition Facts : Calories 686 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 87 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
ANGEL FOOD CHRISTMAS CANDY
It was my dad who inspired me to first try making this candy. He remembered it from when he was a boy. The ultimate compliment was when he told me my version tasted even better! My husband is a driver with a parcel service, so he works long hours around the holidays-which gives me time to make treats! -Shelly Matthys, New Richmond, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 pounds (12 servings).
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook. , Remove from the heat and quickly stir in baking soda. Pour into a buttered 13x9-in. pan. Do not spread candy; mixture will not fill pan. , When mixture is cool, break into bite-sized pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy in an airtight container.
Nutrition Facts : Calories 337 calories, Fat 11g fat (10g saturated fat), Cholesterol 0 cholesterol, Sodium 356mg sodium, Carbohydrate 63g carbohydrate (61g sugars, Fiber 1g fiber), Protein 1g protein.
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