ANGEL FOOD CAKE
Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy!
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 7
Steps:
- Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
- In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
- In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
- Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
- If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
- Store leftovers in the refrigerator for up to 5 days.
ANGEL FOOD CAKE AND BERRY TRIFLE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
- Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
- Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
- Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.
ANGEL FOOD CAKE AND BERRIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.
DEVILISH ANGEL CAKE WITH WINE SOAKED BERRIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 4 servings (you can have seconds, on a date night)
Number Of Ingredients 8
Steps:
- Combine wine, sugar, and pepper in a medium bowl. Add berries and soak 20 minutes. Cut the cake into thick slices. Serve wedges doused with wine soaked berries then garnish with whipped cream and fresh mint or orange zest.
Nutrition Facts : Calories 316 calorie, Fat 2.5 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 647 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 6 grams, Sugar 14 grams
ANGEL FOOD CAKE WITH MACERATED BERRIES AND MASCARPONE
Provided by Michael Symon : Food Network
Categories dessert
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place the berries in a medium bowl and tear in the mint.
- In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
- In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
- Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.
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
ANGEL FOOD CAKE WITH FRUIT
"I get so many compliments on this dish, and it's so simple to make," says Jennifer Drake of Evans, Georgia. Fruit and peach pie filling create a lovely sauce for angel food cake-in just 10 minutes!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pie filling, strawberries, oranges and apples. Fold in bananas. Spoon a heaping 1/2 cupful over each slice of cake. Garnish with whipped topping if desired.
Nutrition Facts : Calories 231 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 56g carbohydrate (47g sugars, Fiber 4g fiber), Protein 3g protein.
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- 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.
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