Honey Glazed Angel Food Cake Recipes

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
• For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
• Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.

HONEY GLAZED ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375°F. 1. In a small bowl, combine cake flour with ¼ cup of sugar. Whisk to combine and set aside. 2. In a clean, electric stand mixer fitted with the whisk attachment, whip the egg whites on high until foamy. Add in cream of tartar and salt. With the mixer still on high, slowly sprinkle in 1 cup of sugar. Keep whipping until soft peaks form. Once the egg whites are holding soft peaks, stop the mixer and continue whipping by hand. 3. Sprinkle the flour mixture on top of the egg whites a little at a time, and carefully fold. Drizzle the honey and vanilla on top of the egg whites and continue folding until combined. 4. Carefully spoon the batter into an ungreased angel food cake or tube pan. 5. Bake in a 375°F oven for 30 to 35 minutes, until the cake is light brown and springs back to the touch. 6. As soon as the cake comes out of the oven, cool the cake upside down on the neck of a bottle. 7. Once completely cool, run a knife around the edge of the cake and tap the pan until it releases. 8. Prepare the glaze. Mix the confectioners' sugar with the honey. Slowly add in the water until smooth and thin. Spread over the top of the cake. Recipe published in JOY of KOSHER with Jamie Geller magazine, Fall 2016. Subscribe Now.

HONEY ANGEL FOOD CAKE

Steps:

• Place a 10-inch tube pan in the oven. Preheat oven to 425 degrees F (220 degrees C).
• Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and continue to beat until egg whites stand in peaks. Gradually add honey while beating continually to integrate until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Sift flour and white sugar together. Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate. Stir vanilla into the batter.
• Remove hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump pan several times on a flat surface to break air bubbles in batter.
• Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool cake in pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.

WONDERFUL ANGEL FOOD CAKE

Steps:

• Set oven to 325 degrees.
• Prepare an angel food cake pan (ungreased).
• Fift flour and 3/4 cups sugar 4-5 times (this is important!).
• Beat egg whites with salt until stiff.
• Add in the cream of tartar and almond extract; beat again.
• Add in remining sugar (1 tablespoon at a time).
• Add in almond extract.
• Sift or spoon flour mixture over top (a small amount at a time); fold (DO NOT BEAT!) in lightly.
• Pour into ungreased angel food cake pan.
• Bake for 1 hour (my cake has even been done in 40 minutes in my air-convection oven).

ANGEL FOOD CAKE

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.

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.

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy.
• Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes.
• Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer.
• Sprinkle the flour over the egg white mixture.
• Using a spatula, carefully fold in the flour until incorporated.
• Spoon the batter into an ungreased 10-inch nonstick angel food cake pan.
• Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean.
• Invert the pan on a wire rack to cool completely, about 1 hour.
• For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.
• Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate.
• Cut into slices and drizzle with the sauce.