Angel Food Sheet Cake Recipe 445 Recipes

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.

ANGEL FOOD CAKE

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 SHEET CAKE RECIPE - (4.4/5)

Steps:

• CAKE: Preheat oven to 375°F. Position the oven rack 1/3 from the bottom of the oven. Line a 13 x 9-inch pan with aluminum foil - allowing 2 inches overlap over the sides of the pan. Do not grease the pan or the foil. Sift together sugar, flour & salt. Set aside. With an electric mixer, beat egg white & cream of tartar on high until stiff peaks form. Slowly, fold in the sugar/flour mixture, 1/3 cup at a time. Do not over-mix - fold only until just blended after each addition. Carefully, fold in vanilla and lemon juice. Gently spoon batter into prepared pan. Note - batter will reach to the top or almost to the top of the pan. Place the pan in the preheated 375°F oven. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and turn over and onto a very lightly floured (clean) cloth or onto a wire cooling rack that has been sprayed with cooking oil. Let the cake cool with the pan in place until completely cooled - approximately 1 hour. Once cake has cooled, remove the pan and peel off the foil. Spread Lemon-Cream Cheese Frosting over the entire cake or cut the cake into pieces then frost. Garnish with Holly Cupcake Decorations. LEMON CREAM CHEESE FROSTING: Using a stand-mixer, beat cream cheese & butter at medium speed until creamy and light. Add lemon juice and beat just until blended. Gradually add powdered sugar on low speed just until blended then stir in lemon zest. NOTES: This cake can be baked in an ungreased angel food cake pan for 30-35 minutes. Or in 3 ungreased 9-inch round pans for 15-18 minutes or until a toothpick inserted in the middle comes out clean.