PINK ANGEL FOOD CAKE
Pink lemonade-flavor drink mix gives angel food cake mix its delicate hue. Top with mixed berries for the win.
Provided by My Food and Family
Categories Recipes
Time 1h3m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake in 10-inch tube pan as directed on package, dissolving the drink mix in measure of water listed on cake mix package before beating with the dry cake mix.
- Cool 5 min. on wire rack. Invert pan; cool cake completely. Loosen cake from sides of pan with knife. Gently remove cake from pan.
- Slice cake. Serve topped with COOL WHIP and berries.
Nutrition Facts : Calories 190, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 28 g, Protein 4 g
PRETTY-IN-PINK ANGEL FOOD CAKE
Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve this dessert with macerated berries and sweetened sour cream. Martha made this recipe on episode 612 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together flour and 3/4 cup superfine sugar 4 times.
- In the bowl of a standing mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.
- Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
- Transfer batter to an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Meanwhile, combine the berries, lemon juice, and remaining 1/4 cup superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners' sugar, and remaining 1 teaspoon vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.
LOAF PAN ANGEL FOOD CAKE
Angel food cake is usually one of those fussy cakes I prefer to avoid. Anything that requires special pans and beating and sifting or other steps beyond "dump ingredients into a bowl" is generally more than I want to bother with. For this easy version, I simplified the process and ended up with two heavenly loaves: one to photograph and share, and another to eat all by myself.
Provided by Alejandra Ramos
Categories dessert
Time 55m
Yield Two 9-by-5-inch loaf cakes
Number Of Ingredients 8
Steps:
- Position a rack in the bottom of the oven and preheat to 350 degrees F. Line two 9-by-5-inch loaf pans with aluminum foil, allowing the foil to hang over the long sides by at least 1 inch. Do not grease the pans.
- Whisk together the flour and salt in a medium bowl. Set aside.
- Whisk the egg whites in a stand mixer fitted with the whisk attachment at medium speed just until they start to look foamy, for 30 seconds. Add the lemon juice and cream of tartar and beat on high speed until soft peaks form, 2 to 3 minutes.
- Gradually add the sugar in a slow, steady stream and beat until thickened and shiny, about 2 to 3 minutes.
- Add the orange extract and vanilla bean seeds, then decrease to the lowest speed. Add the flour and salt mixture in a steady stream and beat until just combined.
- Turn off the mixer as soon as all the flour is added. Fold the mixture with a rubber spatula once or twice to make sure the flour is fully incorporated. Divide the mixture evenly between the two prepared pans.
- Bake on the bottom rack of the oven until puffed and slightly golden brown on top, 25 to 30 minutes. Cool the cakes upside down by balancing the edges of each pan on two cans or jars, 15 to 20 minutes. Once completely cooled, remove the cakes from the pan, peel off the foil and serve.
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
TUTTI-FRUTTI ANGEL FOOD CAKE
Each heavenly slice of this made-from-scratch cake is feathery-light, confides Jill Kinder of Richlands, Virginia. Its pretty pink color makes it perfect for Valentine"s Day.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes; set aside. , Add cream of tartar, extracts, salt and food coloring if desired to egg whites; beat on medium speed until soft peaks form. Gradually add 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. Fold in candied fruit., 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 375° for 35-40 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. ,
Nutrition Facts : Calories 226 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 169mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
EASY-BAKE OVEN PRETTY PINK CAKE
Make and share this Easy-Bake Oven Pretty Pink Cake recipe from Food.com.
Provided by UnknownChef86
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Stir together cake flour, baking powder, salt, red sugar, vanilla, oil and milk until the batter is smooth and pink.
- Pour 3 TBS. of batter into greased and floured cake pan. Bake 15 mins or according to cake directions for child's oven.
- Repeat for second layer.
Nutrition Facts : Calories 210.1, Fat 9.9, SaturatedFat 1.7, Cholesterol 2.9, Sodium 201.3, Carbohydrate 27.8, Fiber 0.4, Sugar 10.4, Protein 2.4
ANGEL FOOD CAKE IN A SPRINGFORM PAN RECIPE BY TASTY
Serve this tender, light-as-air cake in spring or summer, topped with your favorite seasonal fruit (we used strawberries), for a slice of heaven in every bite. Most angel food recipes require a specific tube pan, but this one shows you how to make the cake with just a soda can, a nonstick springform pan, and some tape.
Provided by Katie Aubin
Categories Desserts
Time 2h5m
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 307 calories, Carbohydrate 40 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, Sugar 24 grams
PEPPERMINT ANGEL FOOD CAKE
A delicious marbled angel food cake with a pretty pink icing. A yummy cake for any holiday table or just anytime.
Provided by Sassy in da South
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- For the Cake: Place the 12 egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
- Sift confectioners' sugar and flour together 3 times.
- Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl).
- Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
- Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time.
- Divide batter in half.
- Fold extract and food coloring into one half.
- Alternately spoon pink and white batters into an ungreased 10-inch tube pan.
- Gently cut through batter with a knife, swirling gently.
- Bake cake on the lowest rack in the preheated 350 degree oven for 40 to 45 minutes or until top springs back when lightly touched.
- Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool thoroughly.
- Remove cake from pan.
- Frost with Pink Peppermint Frosting when cake has cooled thoroughly.
- Serve at room temperature.
- Store any leftover cake in refrigerator.
- For the Pink Peppermint Frosting: Place the 2 egg whites in a bowl.
- Let stand 30 minutes.
- In a 2-quart saucepan mix the 2/3 cup granulated sugar, corn syrup, and water. Cook and stir until mixture comes to a boil. Boil gently, without stirring, for 5 minutes.
- Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl).
- Slowly add hot syrup to egg whites, pouring in a steady stream, while beating.
- Continue beating until stiff glossy peaks form (tips stand straight).
- Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.
Nutrition Facts : Calories 219.2, Fat 0.2, Sodium 64.6, Carbohydrate 49.6, Fiber 0.2, Sugar 38.8, Protein 5.1
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