Coolangelcake Recipes

THE BEST ANGEL FOOD CAKE

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.

COOL ANGEL CAKE

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.

THE BEST ANGEL FOOD CAKE

Steps:

• Heat oven to 325 degrees.
• Have ready an ungreased 9 3/4-inch angelfood cake pan, preferably with a removable bottom, or use parchment or wax paper to line bottom of pan with nonremovable bottom.
• In a small bowl, combine flour with 3/4 cup sugar.
• Place remaining 3/4 cup sugar next to the mixer.
• Use a whisk to completely combine and aerate flour/sugar mixture.
• In a large, grease-free mixing bowl, beat egg whites at low speed until just broken up and beginning to froth.
• Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds.
• With the mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.
• Add vanilla, lemon juice, and almond extract and beat until just blended.
• Place flour/sugar mixture in a sifter set over waxed paper.
• Sift flour mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula, a large flat whisk, or your hand.
• Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
• Bake in lower third of oven for 50 to 60 minutes until cake is golden brown and the top springs back when pressed firmly.
• If cake pan has feet, invert pan onto them.
• If not, invert pan over the neck of a bottle so that air can circulate all around it.
• Allow to cool completely for 2 to 3 hours before removing from pan.
• To unmold, run a knife or thin spatula around edges, being careful not to dislodge the golden crust.
• Pull cake out of pan and cut the same way around removable bottom under the cake to release, or peel off parchment or wax paper, if used.
• Cool cake completely, bottom side up.
• When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake.
• Serve cake the same day or freeze overnight if serving the next day.
• (Cake may be frozen for up to 2 weeks, but will compress slightly.).

ANGEL CAKE

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.