Cool Angel Cake Recipes

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COOL ANGEL CAKE



Cool Angel Cake image

Make and share this Cool Angel Cake recipe from Food.com.

Provided by Jacqueline in KY

Categories     Dessert

Time 2h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 5

1 angel food cake
1 (8 ounce) package soft cream cheese
1 cup powdered sugar
1 (8 ounce) carton frozen whipped topping, thawed
2 (21 ounce) cans pie filling

Steps:

  • Cut the cake into 1-inch cubes and set aside.
  • Mix together the cream cheese and powdered sugar with an electric mixer.
  • Use a large spoon to gently mix in the topping and cake cubes.
  • Spread into a 9 x 13 pan.
  • Pour the pie filling on top.
  • Cover and refrigerate for two hours or until set.
  • for pie filling use either blueberry, cherry, or strawberry.

Nutrition Facts : Calories 350.2, Fat 13.7, SaturatedFat 9.4, Cholesterol 25, Sodium 383.4, Carbohydrate 53.1, Fiber 0.1, Sugar 35.9, Protein 5.3

THE BEST ANGEL FOOD CAKE



The Best Angel Food Cake image

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

1 1/3 cups superfine sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine salt
12 large egg whites, at room temperature (see Cook's Note)
2 teaspoons pure vanilla extract
1 1/4 cups bleached cake flour (not self-rising), such as Swan's Down, sifted (177 grams) (see Cook's Note)
Berries and whipped cream, for serving

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



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

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

COOL WHIP BIRTHDAY ANGEL FOOD CAKE



COOL WHIP Birthday Angel Food Cake image

Add some fun color?and a whole lot of fabulous flavor?to the special event with our COOL WHIP Birthday Angel Food Cake recipe. COOL WHIP Birthday Angel Food Cake is a festive dessert that is easy to make and sure to show you care.

Provided by My Food and Family

Categories     Fruit Desserts

Time 15m

Yield 12 servings

Number Of Ingredients 5

1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 cup cold milk
1 tub (8 oz.) COOL WHIP Birthday Cake Mix-Ins (about 3 cups), thawed, divided
1 cup fresh raspberries, divided
1 prepared angel food cake (10 inch), cut horizontally into 3 layers

Steps:

  • Beat pudding mix and milk in large bowl with whisk 1 min. (Pudding will be thick.) Fold in 2 cups COOL WHIP, then 1/2 cup raspberries.
  • Stack cake layers on plate, spreading pudding mixture between layers. Run spatula around side of cake to smooth edges of filling.
  • Top with remaining COOL WHIP and raspberries as shown in photo.

Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

COOL WHIP ANGEL FOOD SURPRISE CAKE



COOL WHIP Angel Food Surprise Cake image

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

1 pkg. (12 oz.) round prepared angel food cake
1-1/2 cups mixed fresh berries (blueberries, raspberries, sliced strawberries)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

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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Top Asked Questions

How to cool angel food cake?
Here are some ways you can incorporate to cool it: – 1 Cooling angel food cake upside down#N#This method best works if your angel food cake pan has legs. Once the cake is... 2 Cooling angel food cake in the refrigerator#N#Cooling your angel food cake in the refrigerator takes few hours. Your... 3 Cooling angel food cake on a wire rack More ...
What to make with angel food cake and cream cheese?
Try this delicious mash-up made with angel food cake, cream cheese, cherry pie filling, and whipped topping. This fresh and fruity dessert is perfect for any warm weather get-together.
What kind of frosting do you use for angel food cake?
This light and fluffy banana flavored cake flecked with oats adds variation to the traditional Angel Food Cake. Vanilla pudding mix, lemon yogurt, and whipped topping combine to make a frosting for store-bought angel food cake for a very quick and easy dessert for last-minute guests.
What is angel food dessert?
This angel dessert is a wonderful treat when fresh strawberries are readily available. Every time I make this pretty strawberry angel food cake, someone asks for the recipe. —Theresa Mathis, Tucker, Georgia

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