GINGER BERRY COMPOTE WITH ANGEL FOOD CAKE
This compote livens up angel food cake and is delicious on ice cream, yogurt, oatmeal, or pancakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine berries, sugar, zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let compote cool slightly.
- Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve. (Compote can be served at room temperature or cold.)
Nutrition Facts : Calories 159 g, Protein 2 g
ANGEL FOOD CAKE WITH MIXED BERRY COMPOTE
Make and share this Angel Food Cake With Mixed Berry Compote recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- TO MAKE THE CAKE:.
- Preheat oven ot 325°F Rinse a 10-inch angel food cake or tube pan with cold water and drain.
- Sift together the cake flour and 1 cup of the sugar. Repeat the sifting 3 times, then set aside. In a large bowl, beat the egg whites until foamy.
- Add the cream ot tartar and salt. Continue beating until soft peaks form.
- Add the remaining 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. Beat in vanilla. Sift a third of the flour-sugar mixture into the beaten egg whites, folding quickly with a rubber spatula until no flour shows. Repeat the process twice again with a third of the flour-sugar mixture.
- Transfer the batter into the prepared pan and bake for 45-50 minutes, until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
- Immeditely invert the pan onto a cooling rack. Let the cake cool ompletely in the pan. Run a thin knife around the edge to loosen before unmolding.
- TO MAKE COMPOTE::.
- IN a medium bowl, combine all the berries, orange juice or liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just before serving.
- TO SERVE:.
- Place a slice of the cake onto a dessert plate and surround it with some of the compote.
ANGEL FOOD CAKE WITH MIXED BERRIES
Steps:
- Mix berries and sugar together in a bowl, mashing slightly to create a juice. Pour over sliced angel food cake.
Nutrition Facts : Calories 186 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 4 grams, Sugar 12 grams
MIXED BERRY COMPOTE
Make and share this Mixed Berry Compote recipe from Food.com.
Provided by Abby Girl
Categories Raspberries
Time 15m
Yield 3 cup
Number Of Ingredients 4
Steps:
- Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved.
- Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
- Serve warm or at room temperature.
ANGEL FOOD CAKE WITH BERRY SAUCE
We top light and airy angel food cake with a lovely berry sauce for a heavenly dessert. The sauce can also be used to top cake made from a mix.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings (6 cups sauce).
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated 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 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 325° for 50-60 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. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside. , For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.
Nutrition Facts : Calories 189 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
MIXED BERRY SAUCE ANGEL FOOD CAKE RECIPE - (4.5/5)
Provided by á-138
Number Of Ingredients 5
Steps:
- . In a medium saucepan, combine berries, sugar, zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let compote cool slightly. 2. Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve. (Compote can be served at room temperature or cold.)
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HOMEMADE ANGEL FOOD CAKE WITH WARM BERRY …
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5/5 (1)Estimated Reading Time 2 minsCategory DessertTotal Time 50 mins
- Pour egg whites into a large bowl and set aside for 30 minutes (allowing to come to room temperature).
- Add the cream of tartar, vanilla extract, almond extract, and salt to the egg whites. Beat mixture on medium speed until soft peaks form. Once soft peaks form, beat on high speed, gradually adding the remaining sugar (a couple tablespoons at a time) until stiff peaks form.
ANGEL FOOD CAKE WITH THREE-BERRY COMPOTE - FOOD & WINE
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5/5 Total Time 1 hr
- Preheat the oven to 350°. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more. Beat in the vanilla. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.
- In a medium bowl, whisk the cake flour with the confectioners' sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake for 40 minutes, until the cake is risen and golden. Invert the cake in the pan onto a bottle neck and let cool.
- In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Let cool slightly.
- Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and the tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.
VANILLA ANGEL FOOD CAKE WITH BERRY COMPOTE RECIPE
From myrecipes.com
Servings 12Calories 215 per servingTotal Time 3 hrs
- To prepare cake, weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, 3/4 cup sugar, and xanthan gum in a medium bowl; stir with a whisk.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Add vanilla; beat well. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in.
- Spoon batter into an ungreased 10-inch tube pan. Break air pockets by cutting through batter with a knife. Bake at 375° for 45 minutes or until cake springs back when lightly touched and small cracks form on top of cake. Invert pan (but don’t remove from pan); cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate. Cut cake into 24 slices.
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