Angel Food Cake With Warm Cherry Sauce Recipes

ANGEL FOOD CAKE WITH WARM CHERRY SAUCE

Steps:

• Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes.
• Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.

CHERRY WINE SAUCE FOR ANGEL FOOD CAKE

Steps:

• Combine the cherries, wine and sugar, and cook over medium heat just until cherries are plump and soft. Puree with 3/4 cup of the yogurt until smooth. Refrigerate until serving time.
• Return to room temperature, and serve angel cake slices topped with the cherry sauce and remaining yogurt.

ANGEL FOOD CAKE WITH WARM CHERRY SAUCE

Steps:

• Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat.
• Cook until butter is melted and sauce has thickened, about 5 minutes.
• Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.

RICHARD WITTY'S ANGEL FOOD CAKE

Steps:

• Be certain that your mixing bowl, whisk or beater, and 10-inch tube pan 4 inches deep (preferably with separate rim and bottom sections) are completely clean. Scrub them with detergent, then rinse and dry. Set aside. (There must be no trace of grease on the beating equipment, which would prevent the egg whites from expanding to their maximum. And grease on the pan would inhibit the rising of the cake.)
• Preheat oven to 350 degrees. Set out egg whites in beating or mixing bowl and let them come to room temperature, preferably at least 70 degrees. Measure all other ingredients.
• Sift flour and sugar separately onto sheets of waxed paper. Add salt and about 1/3 cup sugar to flour. Sift the salt, flour and sugar mixture 3 or 4 times; you might prefer to set out 2 large sheets of waxed paper, sifting the ingredients back and forth between them. Hold the sifter or strainer high as you sift, to aerate dry ingredients.
• Begin to beat egg whites, slowly at first, using a rotary beater or electric mixer. (Be careful not to overbeat; whites should form peaks when beater is lifted and should end up moist and glossy, not dry.) When whites begin to get foamy, add cream of tartar, lemon juice, water and flavoring extracts. Begin to beat at high speed and continue beating, without stopping, just until whites form stiff peaks, but are still moist.
• Add 2 tablespoons sugar and beat in at moderately low speed until incorporated. Repeat additions, beating each in completely, until the rest of the sugar has been incorporated.
• Stop beating and sift about a quarter of the flour mixture over egg whites and fold it in with light strokes of a spatula. Repeat with second, third and fourth additions. Do not overfold. Lightly pour the mixture into the prepared pan. Run a thin metal spatula twice through the batter, once near the tube and once near the rim, to eliminate air pockets, and smooth the top.
• Bake 45 minutes, or until cake has shrunk very slightly from sides of pan and springs back when top is pressed lightly. If you use a cake tester, it should emerge clean.
• Remove cake from oven and invert it, still in pan. (Some pans have supporting legs; if yours doesn't, support the central tube of the pan on a narrow-neck bottle.) Let cake ''hang'' 1 1/2 hours, or until thoroughly cool.
• Run a sharp knife around sides of pan and unmold cake. To serve, the traditional method is to ''tear'' the cake into wedges with two forks held back to back, or to divide it with a comblike cake divider. A finely serrated knife, used in a light sawing motion, will cut the cake neatly, despite the time-honored advice about never using a knife.

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.

CHERRY ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.