Sherried Angel Food Cake Recipes

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

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.

SHERRIED ANGEL FOOD CAKE

Steps:

• Bake angel food cake; cool, remove from mold, and set aside while preparing custard. Wash and dry the angel food cake mold. Prepare custard: Beat egg yolks and 1/2 cup sugar until well mixed. Stir in sherry and add pinch of salt. Cook over water in a double-boiler, stirring constantly, until thickened. Remove from heat. In a clean bowl, beat egg whites until stiff. In a separate bowl, whip 1 cup cream until stiff, then add 1/4 cup of sugar and whip briefly to mix. Dissolve gelatin in a cup with the cold water, then set the cup in a tray of hot water until gelatin turns clear. Using a whisk, combine egg whites and whipping cream mixture. Gradually pour in dissolved gelatin, whisking the whole time. Finally, add in egg yolk mixture, using whisk to mix. To assemble: Tear chunks from angel food cake and form an approximately 3/4 inch layer in bottom of clean angel food cake mold. Pour about 1/3 of custard over the cake layer. Repeat with two more layers of cake and custard, but end with a layer of cake on top. Refrigerate in the mold overnight. Before serving, whip 1/2 cup whipping cream until stiff. Add almond extract and whip briefly to mix. Remove mold from fridge and turn cake onto a plate. Tap sides of mold with a knife and gently life mold off cake. Lightly ice cake with the almond whipped cream. Serve small slices with fresh blueberries on the side.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees, with rack in lower third but not on bottom shelf. Prepare a 10-inch angel-food-cake pan: Using the pan as your guide, cut a circle from a piece of parchment paper; use it to line bottom of pan. Using a sieve, sift flour and 1/2 cup sugar onto another piece of parchment.
• Set sieve over a bowl, and return mixture to sieve; sift again and set aside.
• Place egg whites in a large mixing bowl. Beat on medium speed until frothy, about 1 minute. Add the cream of tartar, lemon juice, vanilla, and salt; continue beating until soft peaks form, about 2 1/2 minutes. With mixer running, add remaining cup sugar a little at a time, beating no longer than 1 minute.
• Raise speed to medium-high; continue beating until firm, but not stiff, peaks form (when beater is lifted, only the tip of the peak should fall over slightly). Gently transfer egg-white mixture to a large, wide bowl. Sprinkle a third of the reserved flour mixture over the whites. Using a whisk, gently combine in a folding motion, allowing batter to fall through the whisk as you fold. Sprinkle remaining flour mixture over whites in two more batches; fold until just combined. Be careful not to overmix because the egg whites will deflate.
• Using a large rubber spatula, transfer batter to prepared pan. Run a knife gently through the center of the batter to remove any large air bubbles. Bake until a cake tester inserted in the middle comes out clean and cake is springy to the touch, 45 to 50 minutes.
• Remove pan from oven and invert onto its legs, making sure cake clears the surface of the counter. (If using a tube pan, invert it and hang over the neck of a bottle.) Let cool completely, 1 1/2 to 2 hours. To remove cake, reinvert pan, top side up. Run a knife around the inner and outer edges of the cake before releasing the bottom. Cake will keep up to 2 days at room temperature in an airtight container or wrapped in plastic. To serve, slice with a serrated knife.

SHERRIED ANGEL CAKE (EASY & MAKE AHEAD)

Steps:

• Slice cake into 3 layers.
• Soften ice cream & combine w/the sherry & pecans. Spread this mixture between the cake layers.
• Beat whipping cream till soft peaks form, frost cake w/the cream & freeze for later use.
• NOTE: As orig entered, accepted by the editing system & viewed by me, the 1st ingredient was a pre-made angel food cake - which was my intent. You can of course make an angel food cake, but I would go the easy route, use a pre-made cake & sprinkle the top surface of the cake w/choc sprinkles prior to freezing :-).

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.

RAINBOW SHERBET ANGEL FOOD CAKE

Steps:

• Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.

SHERBET-FILLED ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). Fill tunnel with sherbet, mounding slightly; replace cake top. Wrap cake securely in plastic; freeze overnight., To serve, in a small bowl, mix confectioners' sugar, lime zest and enough lime juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Freeze until serving.

ANGEL FOOD CAKE

Steps:

• Set the egg whites out about one hour ahead. Preheat the oven to 350 degrees.
• Combine the flour with the half-cup of sugar and the allspice. Sift four times. Set aside.
• In a large mixing bowl, beat the egg whites, cream of tartar and lemon juice together, with an electric mixer on high speed, until they hold a soft peak. Begin adding the remaining one cup of sugar, a quarter cup at a time, until all the sugar is blended.
• Using a rubber spatula, gently fold in the flour mixture until it is completely incorporated. Give it a few extra folds just to be sure all the flour is really mixed in, but be careful not to overmix. Gently scoop the batter into an ungreased angel food cake pan. Smooth the batter with the rubber scraper. Bake for 40 to 50 minutes, until the top is dark golden brown.
• When baked, remove the cake from the oven and invert it, with the pan at least an inch above the counter. If your pan doesn't have metal feet, set the pan onto four inverted teaspoons or bowls. Remove the cake after it has completely cooled by slipping a fork down the side between the cake and the pan in several places. Once the cake is loosened, gently pull it out of the pan. Dust with confectioners' sugar and serve with ice cream and fresh berries.

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 SHEET CAKE FOR STRIPED ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.
• Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.
• Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
• Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.