CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES
Steps:
- Preheat the oven to 375 degrees F.
- For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
- Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
- For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.
ANGEL FOOD CAKE
There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
- Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
- Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Nutrition Facts : Calories 212 g, Protein 7 g
GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
RICHARD WITTY'S ANGEL FOOD CAKE
Steps:
- Be certain that your mixing bowl, whisk or beater, and 10-inch tube pan 4 inches deep (preferably with separate rim and bottom sections) are completely clean. Scrub them with detergent, then rinse and dry. Set aside. (There must be no trace of grease on the beating equipment, which would prevent the egg whites from expanding to their maximum. And grease on the pan would inhibit the rising of the cake.)
- Preheat oven to 350 degrees. Set out egg whites in beating or mixing bowl and let them come to room temperature, preferably at least 70 degrees. Measure all other ingredients.
- Sift flour and sugar separately onto sheets of waxed paper. Add salt and about 1/3 cup sugar to flour. Sift the salt, flour and sugar mixture 3 or 4 times; you might prefer to set out 2 large sheets of waxed paper, sifting the ingredients back and forth between them. Hold the sifter or strainer high as you sift, to aerate dry ingredients.
- Begin to beat egg whites, slowly at first, using a rotary beater or electric mixer. (Be careful not to overbeat; whites should form peaks when beater is lifted and should end up moist and glossy, not dry.) When whites begin to get foamy, add cream of tartar, lemon juice, water and flavoring extracts. Begin to beat at high speed and continue beating, without stopping, just until whites form stiff peaks, but are still moist.
- Add 2 tablespoons sugar and beat in at moderately low speed until incorporated. Repeat additions, beating each in completely, until the rest of the sugar has been incorporated.
- Stop beating and sift about a quarter of the flour mixture over egg whites and fold it in with light strokes of a spatula. Repeat with second, third and fourth additions. Do not overfold. Lightly pour the mixture into the prepared pan. Run a thin metal spatula twice through the batter, once near the tube and once near the rim, to eliminate air pockets, and smooth the top.
- Bake 45 minutes, or until cake has shrunk very slightly from sides of pan and springs back when top is pressed lightly. If you use a cake tester, it should emerge clean.
- Remove cake from oven and invert it, still in pan. (Some pans have supporting legs; if yours doesn't, support the central tube of the pan on a narrow-neck bottle.) Let cake ''hang'' 1 1/2 hours, or until thoroughly cool.
- Run a sharp knife around sides of pan and unmold cake. To serve, the traditional method is to ''tear'' the cake into wedges with two forks held back to back, or to divide it with a comblike cake divider. A finely serrated knife, used in a light sawing motion, will cut the cake neatly, despite the time-honored advice about never using a knife.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 0 grams, Carbohydrate 63 grams, Fat 0 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 296 milligrams, Sugar 45 grams
CHOCOLATE LOVER'S ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees.
- In a medium bowl combine cocoa, coffee and boiling water and whisk until smooth. Whisk in vanilla.
- In another medium-size bowl combine 3/4 cup sugar, the flour and salt, and whisk to blend.
- In a large bowl beat the egg whites until frothy. Add the cream of tartar, and beat until soft peaks form when beater is raised. Gradually beat in the remaining 1 cup sugar, beating until very stiff peaks form when beater is raised slowly. Remove 1 heaping cup of egg whites and place it on top of the cocoa mixture.
- Dust flour mixture over remaining whites, 1/4 cup at a time, and fold in quickly but gently, using a large balloon wire whisk or slotted skimmer. It is not necessary to incorporate every speck until last addition.
- Whisk together the egg white and cocoa mixture, and fold into the batter until uniform. Pour into an ungreased, 10-inch, two-piece tube pan (the batter will come to within 3/4 inch of the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. (The center will rise above the pan while baking and sink slightly when done. The surface will have deep cracks like a souffle.)
- Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan, about 1 1/2 hours.
- Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press spatula against sides of the pan and avoid up-and-down motion.) Invert onto a serving plate. Wrap airtight.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 124 milligrams, Sugar 25 grams, TransFat 0 grams
ANGEL FOOD CAKE - HOMEMADE
This is a MUST if you have never tried a homemade Angel Food Cake. I never liked Angel Food Cakes until the neighbor lady invited me over for coffee shortly after I was married. That was almost 15 years ago, and my children and husband always ask for this for special occasions. Thank you Artie, for being a wonderful friend and for the recipe!
Provided by Charlotte J
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
- DO NOT GREASE PAN.
- I always use a two piece angelfood cake pan.
- Heat oven to 375°.
- Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
- Combine the extracts in a small bowl; set aside.
- Beat egg whites, cream of tartar and salt until it forms peaks.
- Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
- If you have a mixing guard for your mixer bowl now would be a good time to attach it.
- Beating on LOW, add flour mixture and extracts slowly.
- Make sure you fold in the sides and bottom of your mixing bowl.
- (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
- Move a knife through batter to remove air pockets.
- Bake 30-35 minutes or until top springs back when touched lightly with finger.
- Invert pan onto a tin funnel to cool completely.
- To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
- Then firmly spank the sides of your pan.
- You could use a knife but this sometime tears the sides of the cake.
- Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
- No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
- Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).
Nutrition Facts : Calories 124.8, Fat 0.1, Sodium 78, Carbohydrate 27.4, Fiber 0.1, Sugar 20.6, Protein 3.4
CHRISSY'S ANGEL FOOD CAKE
My grandma's recipe. She was an excellent baker and she actually had a small business of selling these cakes. I have not made this yet because I don't have an angel food cake pan, but I ate it several times growing up, and it is absolutely wonderful, the fluffiest angel food I've ever had! Serve with whatever toppings you like, my favorite is fresh strawberries and whipped cream or vanilla ice cream!
Provided by noway
Categories Low Cholesterol
Time 1h
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 300F (to bake for an hour) or 375F (to bake for a 1/2 hour).
- Beat 2 cups egg whites until very stiff (you'll see peaks).
- Add 1/4 tsp salt and 2 tsp cream of tarter, beat some more.
- Add almond and vanilla extracts to egg mix.
- Slowly beat in 1 1/2 cups sugar.
- In a separate bowl, sift 1 1/2 cups cake flour 3 times, then add 3/4 cups of white sugar and sift once more.
- Fold the flour mixture into the egg mixture one spoonful at a time using a wire whisk.
- Place in ungreased angel food cake pan.
- Bake at 300F for an hour or 375F for 30 minutes.
- When the top of the cake is a golden brown, turn upside down to cool.
Nutrition Facts : Calories 2780.8, Fat 2.6, SaturatedFat 0.3, Sodium 1396.2, Carbohydrate 618.7, Fiber 3.5, Sugar 454.9, Protein 69.8
More about "chrissy s angel food cake recipes"
CHRISSY TEIGEN’S 'LAZY' VANILLA SHEET CAKE: GET THE DESSERT …
From usmagazine.com
Author Johnni Macke
20 DESSERTS WITH STORE-BOUGHT ANGEL FOOD CAKE | ALLRECIPES
From allrecipes.com
RECIPES - CRAVINGS BY CHRISSY TEIGEN
From cravingsbychrissyteigen.com
VARIETY ANGEL FOOD CAKE – CHRISSY AND JAMES COOKING THROUGH …
From cjcta.wordpress.com
ANGEL FOOD CAKE (LIGHT & FLUFFY) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ANGEL FOOD CAKE | RICARDO
From ricardocuisine.com
HOW TO MAKE ANGEL FOOD CAKE - STEP BY STEP PHOTOS
From thespruceeats.com
EASY ANGEL FOOD CAKE RECIPE | KITCHN
From thekitchn.com
INA GARTEN’S ANGEL FOOD CAKE - RUMBLY IN MY TUMBLY
From rumblytumbly.com
EFFORTLESS ANGEL FOOD CAKE RECIPE - SERIOUS EATS
From seriouseats.com
ANGEL FOOD CAKE RECIPE | CHELSEA SUGAR
From chelsea.co.nz
ANGEL FOOD CAKE - THE HUNGRY MOUSE
From thehungrymouse.com
CHRISSY TEIGEN’S ‘LAZY’ VANILLA SHEET CAKE: GET THE DESSERT RECIPE
From lopable.com
GREAT-GRANDMOTHER PEARL'S ANGEL FOOD CAKE WITH PEACHES RECIPE
From foodandwine.com
ANGEL FOOD CAKE WITH CHOCOLATE SAUCE | JOAN LUNDEN
From joanlunden.com
GRIDDLE YOUR ANGEL FOOD CAKE TO GIVE IT NEW WINGS - SERIOUS EATS
From seriouseats.com
CHRISSY TEIGEN FOUND THE BEST CARROT CAKE RECIPE EVER: MAKE IT AT …
From people.com
HOMEMADE ANGEL FOOD CAKE: A CANADIAN PRAIRIE CELEBRATORY …
From acanadianfoodie.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
WORLD BEST HEALTHY FOOD: CHRISSY'S ANGEL FOOD CAKE
From worldbesthealthrecipes.blogspot.com
ANGEL FOOD CAKE RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
27 ANGEL FOOD CAKE RECIPES - HOME STRATOSPHERE
From homestratosphere.com
ANGEL FOOD CAKE – CHRISSY AND JAMES COOKING THROUGH AMES
From cjcta.wordpress.com
HOW TO MAKE ANGEL FOOD CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
BEST ANGEL FOOD CAKE RECIPE: LIGHT AND DELICIOUS - JCP EATS
From jcpeats.com
GRANDMA'S ANGEL FOOD CAKE RECIPE - JETT'S KITCHEN
From jettskitchen.com
CHRISSY TEIGEN'S 'LAZY' VANILLA SHEET CAKE: GET THE DESSERT RECIPE
From prosubmer.com
ANGEL FOOD CAKE - AN ESSENTIAL RECIPE - BAKING SENSE®
From baking-sense.com
ANGEL FOOD CAKE INSPIRED BY GROUNDHOG DAY - BINGING WITH BABISH
From bingingwithbabish.com
BEST ANGEL FOOD CAKE RECIPES | BAKE WITH ANNA OLSON | FOOD …
From foodnetwork.ca
ANGEL FOOD CAKE (FROM SCRATCH) - SUGAR AND SOUL
From sugarandsoul.co
A TRIO OF ANGEL FOOD CAKES WITH A FOOLPROOF RECIPE
From pastrieslikeapro.com
ANGEL FOOD CAKE (2) | RICARDO
From ricardocuisine.com
ANGEL FOOD CAKE - SUGAR SPUN RUN
From sugarspunrun.com
GISELLE'S ANGEL FOOD CAKE RECIPE | MYRECIPES
From myrecipes.com
7 GREAT THINGS TO DO WITH LEFTOVER ANGEL FOOD CAKE
From bakingkneads.com
KROGER ANGEL FOOD CAKE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TRADITIONAL ANGEL FOOD CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE ANGEL FOOD CAKE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
ANGEL FOOD CAKE - RECIPE FOR FREEDOM
From recipeforfreedom.com
THE BEST KETO ANGEL FOOD CAKE - CANADIAN BUDGET BINDER
From canadianbudgetbinder.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love