Heavenly Angel Food Cake Recipes

HEAVENLY ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position. Heat oven to 375°F.
• Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
• Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
• Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.

HEAVENLY ANGEL FOOD CAKE

Steps:

• 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 40-45 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.,

ANGEL FOOD CAKE I

Steps:

• 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.

HEAVENLY ANGEL CAKE

Steps:

• Cut angel food cake horizontally into three sections, forming three layers of cake.
• In a medium sized bowl, combine pie filling with whipped topping and stir until smooth.
• Spread 1/3 of the topping on the bottom layer of the angel food cake.
• Place the middle layer of angel food cake on and spread another 1/3 of the mixture over that layer.
• Add the top layer and frost the top part of the cake with the remaining mixture.
• Cover and refridgerate until serving time, overnight if possible.
• Combine your berries and kiwi fruit and keep in a covered bowl in the refrigerator until ready to serve cake.
• To serve, cut the cake into 12 slices and top with 1/3 cup of the berries and kiwi mix.

HEAVENLY LEMON ANGEL CAKE

Steps:

• Preheat oven to 350°F.
• Prepare cake mix according to package directions.
• Pour batter into ungreased 9X13, spreading evenly.
• Bake on center rack in oven 35-40 minutes or until cake is golden brown and firm to the touch. Do not underbake.
• Remove from over and invert pan. Cool completely. (Do not remove cake from pan).
• Turn pan upright. Poke holes in cake about 1 and a half inches deep and a half inch apart with a large fork or a wooden skewer.
• Zest one lemon to measure 1 tbs. zest.
• Juice lemon to get 1/4 cup juice.
• In a medium bowl combine powdered sugar, lemon juice and zest.
• Whisk until smooth.
• Slowly pour glaze over cake, spreading evenly.
• Let stand 30 minutes or until glaze is set.
• When ready to serve cut into pieces with serrated knife and serve with a dallop of Cool Whip. Pour a spoonful of strawberries and juice over the top of the Cool Whip.