Celebration Angel Food Cake Recipes

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Angel Food Cake I image

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

1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract


  • 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


Celebration Angel Food Cake image

This cake is different in that it has red, white and blue sprinkles which makes it perfect for 4th of July! Change the color of the sprinkles and you can use this for any celebration! And now a little history: Angel food cake is also called ice cream cake (a Pennsylvania Dutch wedding cake). It is felt that the abundance of cake molds in southeastern Pennsylvania, one of the major producer of cake molds, indicates that the angel food cake originated there in the early 1800s. Some historians think that the first angel food cakes were probably baked by African-American slaves from the South because making this cake required a strong beating arm and lots of labor to whip the air into the whites. Angel food cakes are also a traditional African-American favorite for post-funeral feasting.

Provided by Sharon123

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 8

1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
1 1/4 cups cake flour, stir before measuring
1 3/4 cups granulated sugar, divided
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3-1/2 cup red white, and blue candy sprinkles (about 1 3/4 to 2 ounces)


  • Sift flour with 3/4 cups sugar 4 times; set aside.
  • With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
  • Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
  • With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.
  • Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.
  • Preheat oven to 375°F
  • Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
  • Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.

Nutrition Facts : Calories 2222.3, Fat 2.2, SaturatedFat 0.2, Sodium 1878.4, Carbohydrate 490.1, Fiber 2.9, Sugar 353.5, Protein 60.4


Celebration Cake With Hot Buttered Whiskey Glaze image

Make and share this Celebration Cake With Hot Buttered Whiskey Glaze recipe from Food.com.

Provided by BakerNurse

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, melted
2 cups brown sugar
4 eggs
1/2 cup Bourbon
1/4 cup water
6 ounces chocolate chips
1 cup chopped pecans
1/4 cup butter
2 cups confectioners' sugar
1/3 cup Bourbon
1 teaspoon vanilla


  • Preheat the oven to 325 degrees.
  • Grease and flour a 9 x 13" pan.
  • In a large bowl, mix flour, baking powder and salt.
  • Melt the butter and add to the flour mixture along with the brown sugar.
  • Add the eggs, whiskey and water, mixing well.
  • Pour into prepared pan.
  • Sprinkle with chips and nuts.
  • Bake for 50-55 minutes or until center is firm.
  • Cool 15 minutes then drizzle with glaze.
  • To make the glace, melt 1/4 cup butter in a medium saucepan.
  • Whisk in 2 cups confectioner's sugar, 1/3 cup whiskey and vanilla.
  • Blend well.
  • Pour over cake.

Nutrition Facts : Calories 663.9, Fat 31.9, SaturatedFat 15.8, Cholesterol 121.3, Sodium 394.2, Carbohydrate 82.3, Fiber 2.3, Sugar 63.2, Protein 5.9


Rainbow Confetti Angel Food Cake image

We go rainbow crazy every June when Pride Week is celebrated in Boston and around the country. Every color of the rainbow is baked into cupcakes, folded into Oreo filling, even mixed through rice crispy treats. For over a week it looks like a carnival let loose on the pastry counter at Flour. I don't know what it is about rainbow sprinkles, but put them on a cake or in a cookie and you have an instant hit. This Funfetti angel food cake covered in toasted meringue is one of the prettiest--and for me tastiest--rainbow specials we offer. The meringue helps keep the cake tender by protecting it from drying out, but I doubt you'll have a lot of leftovers. We never do!

Provided by Joanne Chang

Categories     dessert

Time 3h25m

Yield One 9-inch cake (8 to 10 servings)

Number Of Ingredients 11

12 large egg whites (about 1 1/2 cups) (360 grams), at room temperature
1 teaspoon pure vanilla extract
Pinch of cream of tartar
1 1/2 cups (300 grams) sugar
1 cup (100 grams) sifted cake flour (sift the flour first, before measuring)
1/3 cup (60 grams) store-bought rainbow sprinkles
1/8 teaspoon kosher salt
1 1/4 cups (250 grams) sugar
6 large egg whites (about 3/4 cup) (180 grams), at room temperature
3/4 teaspoon pure vanilla extract
1/2 teaspoon kosher salt


  • For the rainbow confetti angel food cake: Preheat the oven to 350 degrees F and place a rack in the center of the oven.
  • Place the egg whites, vanilla, 1 teaspoon water, and the cream of tartar in a stand mixer fitted with a whisk attachment (or in a large bowl, using a whisk). Whip on medium speed for 2 to 3 minutes (or 5 to 6 minutes by hand) until you can see the wires of the whisk leaving a slight trail in the whites.
  • With the mixer still on medium, or while continuing to whip vigorously by hand, slowly add 3/4 cup (150 grams) of the sugar, a few tablespoons at a time. After adding a little sugar, let it whip into the whites for 10 seconds or so, then add more sugar, then again wait about 10 seconds. Continue this way until all the sugar is added; that should take at least 1 minute. Once all the sugar is added to the whites, whip on medium-high for 2 to 3 minutes more (5 to 6 minutes by hand), until the whites are glossy and shiny and hold a peak when you slowly lift the whisk straight up and out of them.
  • Stir together the cake flour, the remaining 3/4 cup (150 grams) sugar, the sprinkles, and salt in a small bowl. Carefully sprinkle the flour mixture on top of the whites and gently and quickly fold it in. When the everything is entirely mixed in, scrape the batter into an ungreased 9-inch angel food cake pan. Use a spoon or offset spatula to even off the top of the batter.
  • Bake for 30 to 40 minutes, rotating the cake pan midway through the baking time, until the entire top of the cake is light golden brown and the cake springs back when you press it lightly, and a cake tester inserted into the middle of the cake comes out clean. Immediately remove the cake from the oven and turn the pan upside down. (This ensures that the cake does not deflate and compact onto itself; since the cake pan is not greased, the cake won't fall out.) Leave the cake upside down until it is entirely cooled, at least 2 hours.
  • When the cake is cool, make the frosting.
  • Turn the cake pan right side up. Remove the cake from the pan by first running a knife around the outer edge of the cake and then around the inner tube of the pan; pop out the removable bottom along with the cake, then run a knife along the bottom of the cake to separate it from the pan. Turn the inner tube and pan bottom upside down and remove the cake carefully and quickly, then turn the cake right side up again onto a serving plate. Frost the sides, top, and inner tube with the frosting. Use an offset spatula or knife to smooth the frosting. Use a blowtorch to carefully torch the frosting all over to create a golden brown surface. If you do not have a torch, place the frosted cake on a baking sheet under the broiler and rotate it every few minutes until the sides and top are toasted, 8 to 12 minutes total. Serve immediately, or store at room temperature and serve within 6 hours at the very longest. (The frosting will not last for more than 6 hours at room temperature, and the cake itself does not store well in the fridge.)
  • For the fluffy marshmallow frosting: In a small metal or heatproof glass bowl, whisk together the sugar and egg whites to make a thick slurry. Place the bowl over a small pot of simmering water (make sure the pot is small enough that the bowl sits above the water and not directly touching it, or you may end up with scrambled egg whites) and cook, whisking occasionally, until the mixture is very hot to the touch, 6 to 8 minutes. (When you stick your finger in the mixture it should be so hot you immediately remove your finger.) It will thin out a bit as the sugar melts.
  • Scrape the sugar-egg white mixture into a stand mixer fitted with a whisk attachment and whip on medium-high speed for 6 to 8 minutes, until the frosting cools, is fluffy and glossy, and looks like shaving cream. Add the vanilla and salt and whip until mixed in. Use immediately.


Mini Angel Food Cakes for Two image

I got this recipe off of the package that contained 2 mini angel food cake pans (4 1/2 X 2" ). I made 1/2 of the recipe for one cake and it turned out perfectly and would serve 2-3 for one cake. I served it with fresh strawberries, ice cream and whipped topping and it was a hit.

Provided by diner524

Categories     Dessert

Time 37m

Yield 2 mini angel food cakes, 2-4 serving(s)

Number Of Ingredients 6

1/2 cup flour
2/3 cup sugar, divided
4 egg whites, at room temperature
1 pinch salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract


  • Preheat oven to 375 degrees F. Sift flour with 1/3 cup sugar 3 times.
  • In a large bowl, beat egg whites and salt with electric mixer until foamy; add cream of tartar and beat until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar and beat until stiff peaks form; fold in vanilla. In two additions, gently fold in flour mixture until just combined. Divide batter between the two pans; place on sheet pan.
  • Bake 20 to 22 minutes or until browned and toothpick inserted comes out clean. Invert pans on cooling grid to cool. Loosen cakes from pans with spatuals; remove from pans.

Nutrition Facts : Calories 410.2, Fat 0.4, SaturatedFat 0.1, Sodium 188.7, Carbohydrate 91.4, Fiber 0.8, Sugar 67.2, Protein 10.4


Celebration Cake image

What a delightful cake recipe, just perfect for a Birthday, Anniversary, or any other big celebration that is coming - Just simpy delicious!!

Provided by Chef mariajane

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 (510 g) package yellow cake mix or 1 (510 g) package white cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (300 ml) can sweetened condensed milk (Eagle brand preferred)
2 tablespoons frozen orange juice concentrate or 2 tablespoons pineapple juice concentrate, thawed
1 teaspoon grated orange rind
3 -4 cups whipped cream or 3 -4 cups vanilla frosting


  • Prepare and bake cake as package directs for 13x9 pan.
  • Cool cake and leave in pan.
  • Using a table-knife handle, poke holes throughout cake, about 1-inch apart and halfway to bottom.
  • Combine Eagle Brand, orange juice concentrate and orange rind; mix well.
  • Spoon small amount of mixture into each hole; spread remaining mixture evenly over top.
  • Chill 3-4 hours.
  • Just before serving, spread whipped cream or frosting over cake and garnish as desired as desired.

Nutrition Facts : Calories 476.2, Fat 21.9, SaturatedFat 6.8, Cholesterol 90.6, Sodium 426.8, Carbohydrate 63.5, Fiber 0.6, Sugar 44.9, Protein 7.7


Angel Food Cake image

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

1-1/2 cups egg whites (about 10 large)
1 cup confectioners' sugar
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Sweetened whipped cream and mixed fresh berries, optional


  • 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.


Homemade Angel Food Cake image

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

18 egg whites
2 teaspoons cream of tartar
1 pinch salt
1 ½ cups white sugar
1 cup cake flour
½ cup confectioners' sugar
1 teaspoon vanilla extract


  • 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


Angel cake image

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

50g unsalted butter plus extra for the tin
150g caster sugar
4 large eggs
150g plain flour, sieved
a drop each of pink and yellow food colouring
a drop each of lemon and raspberry extract
100g butter, softened
200g icing sugar
1 tsp vanilla paste
½ tbsp milk
200g fondant icing sugar
pink food colouring


  • 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


Celebration Cake image

A rich, tasty white (yellow) cake from "1001 Old-Time Household Hints", by Yankee Magazine. Once you try this, you'll never want to buy boxed cake mix again! Yankee Magazine suggests using Italian Frosting with this cake, which I haven't tried yet, but will post separately (check my other recipes). Tip: Left over egg whites can be used to make angel food cake, or make meringue.

Provided by CassiaDawn

Categories     Dessert

Time 35m

Yield 1 2 layer 10" cake, 10-12 serving(s)

Number Of Ingredients 8

2 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
11 egg yolks
2 cups sugar
1 cup scalded milk, cooled
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened


  • Preheat oven to 350 F.
  • Grease and flour two 10" x 10" baking pans (or two deep 9" X 9" pans, or a large sheet pan - remember to adjust baking time).
  • Sift together cake flour, baking powder, and salt. Set aside.
  • Cream egg yolks and sugar until light and fluffy.
  • Add scalded milk and vanilla to egg yolk mixture.
  • Mix butter into egg yolk mixture.
  • Stir flour mixture into egg yolk mixture. Do not over beat.
  • Pour batter into pans and bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
  • Allow cake to cool completely before removing from pans. Frost if desired.
  • Tip: To scald milk, heat milk in a heavy bottomed pan over low heat, stirring frequently. When bubbles begin to form around the edge of the pan, and steam rises from the milk, it is scalded. Remove from heat and cool. Do not boil. (It may not actually be necessary to scald the milk - it was traditionally done to deactivate enzymes. These days pasteurization takes care of that).

Nutrition Facts : Calories 419.2, Fat 14.8, SaturatedFat 8, Cholesterol 235.5, Sodium 210.8, Carbohydrate 66.1, Fiber 0.5, Sugar 40.2, Protein 6.1

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From serenabakessimplyfromscratch.com
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Celebration Angel Food Cake might be just the dessert you are searching for. One portion of this dish contains about 67g of protein, 15g of fat, and a total of 2415 calories. This dairy free recipe serves 1. If you have vanillan extract, cake flour, granulated sugar, and a few other ingredients on hand, you can make it. Mother's Day will be ...
From fooddiez.com
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2022-01-31 This pumpkin angel food cake recipe is another delicious way to enjoy the pumpkin season. It’s naturally low in fat so feel free to indulge! How To Make Pumpkin Angel Food Cake . No ratings yet. Print. Prep: 10 mins . Cook: 35 mins . Total: 45 mins . Serves: 12 people . Edit input. Ingredients. 15 oz solid pumpkin, can use a 16 oz can if desired; 1 box angel food cake …
From recipes.net
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2022-05-04 blueberries, angel food cake, raspberries, orange extract, McCormick Pure Vanilla Extract and 4 more 4th of July Angel Food Cake Make and Takes heavy whipping cream, raspberries, fresh mint, strawberries, blueberries and 4 more
From yummly.com
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2020-08-20 Gluten Free + Grain Free + Dairy Free. Recipe by: A Saucy Kitchen. 11. Apple Blueberry Maple Cake. Apple Blueberry Maple Cake is refined sugar-free and gluten-free and so full of flavor. Filled with a blueberry chia jam and covered in a maple swiss meringue buttercream. Recipe by: From The Larder.
From yummyaddiction.com
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Slowly pour batter into a 10-inch angel food cake pan. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
From tastydone.com
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2021-03-24 16 Classic Cake Recipes For Every Occasion. Chocolate. Angel food. Vanilla. Coconut. No matter which cake you bake, it's sure to stand out from the rest. By Heather MacMullin Updated March 24 ...
From chatelaine.com
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2022-05-04 19 of 50. Chocolate Strawberry Nutella Cake. There are two thick layers of Nutella on this chocolatey cake, perfect for any Mom who is obsessed with rich desserts. Get Ree's Chocolate Strawberry Nutella Cake recipe. Con Poulos. 20 of 50. Lemon Pound Cake. A classic lemon pound cake is great for a Mother's Day brunch.
From thepioneerwoman.com
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2021-03-25 Preheat the oven to 350F. Have an angel food pan, or tube pan, ungreased, ready for the batter. Into a medium bowl sift the flour, 3/4 cup sugar and the salt. Whisk the ingredients together to distribute the salt and sugar evenly.
From baking-sense.com
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This cake is fluffy and has a pillowy-soft crumb. Topped with a creamy vanilla buttercream, it’s worthy of any celebration. Gluten free angel food cake is one of those classic cakes perfect for any occasion. 1/3 cup (2 2/3 fluid ounce) warm water. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; This recipe is the one. Carefully scoop the angel food cake …
From foodnewsnews.com
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The ingredients are useful to make celebration angel food cake recipe that are egg whites, cake flour, granulated sugar, salt, cream of tartar, vanilla extract, almond extract, candy sprinkles . Celebration angel food cake may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps ...
From webetutorial.com
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Top Asked Questions

How to make the perfect angel food cake?
Instructions Preheat the oven to 350F. Have an angel food pan, or tube pan, ungreased, ready for the batter. Into a medium bowl sift the flour, 3/4 cup sugar and the salt. In a large mixer bowl or in the bowl of a stand mixer, whisk the egg whites on medium speed (#6-7) until frothy. Add the vanilla and the water and whip back to full peak.
How do you Make Strawberry Creme filled angel food cake?
This light and fluffy strawberry creme filled angel food cake is a classic dessert recipe that’s perfect for entertaining! In a medium bowl combine condensed milk, lemon juice, and almond extract and stir until blended. Fold in Cool Whip. Chill at least 10 minutes. Remove cooled angel food can from pan and turn upside down on a platter.
Do You Grease angel food cake pans?
Do NOT grease angel food cake pan. Put sugar in a food processor and pulse about 15 times until the sugar granules are finer. Sift flour with 3/4 cup of the sugar. Set aside. In a large bowl, use whisk attachment to whip egg whites, extracts, and salt until it becomes a bit frothy. Add cream of tartar and whip until mixture forms soft peaks.
How many eggs do I need to make angel food cake?
Angel Food Cake requires 1 1/2 cups of egg whites (for me this is usually about 11 eggs). Egg whites are what make up the majority of our batter, so let’s cover some critical points here first.

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