Sweet And Spirited Angel Food Cake Recipes

THE BEST ANGEL FOOD CAKE

The Best Angel Food Cake image

Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.

Provided by Food Network Kitchen

Categories dessert

Time 4h15m

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

1 1/3 cups superfine sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine salt
12 large egg whites, at room temperature (see Cook's Note)
2 teaspoons pure vanilla extract
1 1/4 cups bleached cake flour (not self-rising), such as Swan's Down, sifted (177 grams) (see Cook's Note)
Berries and whipped cream, for serving

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.

ANGEL FOOD CAKE I

Angel Food Cake I image

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

Ingredients

1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract

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

SWEET AND SPIRITED ANGEL FOOD CAKE

Sweet and Spirited Angel Food Cake image

Fresh fruit marinated in Scotch and sugar is a lovely topper for the purchased cake.

Yield Serves 8

Number Of Ingredients 9

Ingredients

1/2 cup sugar
6 tablespoons water
1/2 cup Scotch
1 teaspoon grated orange peel
3 cups 1/2-inch pieces peeled cored pineapple (from 1/2 large)
4 cups strawberries, hulled, halved
1 cup seedless green grapes
1 purchased 14.5-ounce angel food cake
Whipped cream

Steps:

Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Remove from heat. Add Scotch and orange peel. (Syrup can be made 1 day ahead. Cover and refrigerate.)
Combine pineapple, berries, grapes and syrup in large bowl. Let stand at least 15 minutes and up to 1 hour.
Cut cake into 8 pieces; arrange on plates. Spoon fruit and syrup over cake. Garnish with dollop of whipped cream.

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