Mini Orange Angel Food Cakes Recipes

ORANGE ANGEL FOOD CAKE DESSERT

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,

ORANGE DREAM ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. , Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining 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 half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets., Bake on the lowest oven rack at 375° for 30-35 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.

MINI ORANGE CHOCOLATE CHUNK CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.
• Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
• Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
• For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

MINI ORANGE ANGEL FOOD CAKES RECIPE - (4.3/5)

Steps:

• Preheat the oven to 325°F. CAKE: Combine the flour, 1/2 cup of the sugar, and the orange zest. Set aside. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is frothy. Sprinkle the cream of tartar on top and continue beating until stiff, glossy peaks form. Slowly pour in the remaining 1/4 cup sugar while beating, then gradually fold in the dry ingredients. Transfer the batter to the ungreased cups of a mini angel food cake pan; a piping bag works well here. Bake the cakes for 20 to 22 minutes, or until the tops are golden brown and spring back when lightly touched. Remove the pan from the oven, and place it upside down on a cooling rack. Let the cakes cool for 1 hour in the pan. Loosen the edges of the cakes, and remove them from the pan. GLAZE: Stir the ingredients together until the mixture is smooth and pourable. Pour the glaze over the tops of the cakes. NOTE: To make one standard-sized (10"-diameter) angel food cake, double the quantity of the ingredients for the cake, and bake the cake for 34 to 36 minutes. Prepare the same quantity of glaze. Allow the cake to cool for at least 90 minutes before unmolding and glazing.

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.

ORANGE CREAM ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
• In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
• On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.

ANGEL FOOD CAKE IN A SPRINGFORM PAN RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• Place a medium mixing bowl in the refrigerator to chill.
• Cut a round of parchment paper to the same circumference as the base of the pan, with a hole in the center that is the same circumference as the can. Line the springform with the parchment. Cover the sides of the can completely with parchment, securing with tape and making sure that the tape is covered by parchment.
• In a medium bowl, sift the flour and ½ cup (100 grams) of the sugar together.
• In a large bowl, combine the egg whites, vanilla extract, salt, and cream of tartar. Using an electric mixer, beat the mixture on medium speed until soft peaks form. You will know when they've reached the soft peak stage because the whites will just barely be able to hold their shape.
• Increase the mixer speed to high and gradually add the remaining cup of sugar, 2 tablespoons at a time. Beat until the mixture forms stiff peaks. This may take up to 10-12 minutes. You will know that you are getting close to stiff peaks when the whites turn very glossy with a satin-like appearance. Lift the beater out of the bowl and check if the peak stands straight up in a point with no curling at the tip. Once it does, your ready for the next step.
• Sift the flour and sugar mixture into the egg whites, about ⅓ cup (80 ml) at a time. Using a large flexible spatula, carefully fold in the flour until there are no clumps left. Be careful not to overmix at this point, which will deflate the batter and decrease the volume of the cake.
• Add ¼ cup (60 ml) water to the can to weigh it down, so it stays steady in the springform pan.
• Carefully transfer the batter to the prepared pan, working your way around the aluminum can and smoothing the top of the batter with the flexible spatula.
• Bake for 40-45 minutes, until the cake has risen completely, nearly reached the top of the pan, and the top is evenly golden brown with a few cracks. The top of the cake should spring back when gently pressed with your fingertip. If there is any indentation left, the cake needs to bake for longer. Return to the oven and check every 5 minutes.
• Remove the springform pan from the oven. Pour out any excess water from the can, then replace can and immediately invert the pan over a wire rack. (The soda can will prop up the cake while it cools, allowing air to circulate around it.) Let cool completely, about 45 minutes.
• Meanwhile, prepare the strawberries. In a medium bowl, toss to combine the sliced strawberries with the lemon juice and sugar. Refrigerate the berries until you are ready to serve the cake.
• Remove the aluminum can from the center of the cake. Carefully run a knife along the outer edge of the pan to release the cake (it should release easily). Remove the parchment paper.
• Top the cake with whipped cream and macerated strawberries.
• Enjoy!

ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
• Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
• Serving suggestion: sorbet .

MICROWAVE MINI ANGEL FOOD CAKE

Steps:

• Put cake mix, water, and vanilla in a microwave-safe mug and stir until well combined.
• Microwave on high for 1 minute.

MINI-PAN ANGEL FOOD CAKE

Steps:

• Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
• Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
• Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
• Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
• Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!

ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy.
• Add the cream of tartar and salt and continue whipping until soft peaks form.
• With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
• Fold into the egg whites, then fold in the vanilla, and zest.
• Spoon the batter into ungreased mini tube pans.
• Bake until light golden brown, 25 to 30 minutes.
• Cool by turning the cake (in the pan) upside down until it cools to room temperature.
• Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers.
• The outside of the cake will remain in the pan leaving the cake whiter and more angelic-looking!
• Make the glaze: Stir the ingredients together until smooth.
• Dip the tops of the cakes in the glaze.
• Let set for at least 30 minutes before serving, or until the icing is hard.
• Serve with sorbet.