ANGEL FOOD SWIRL CAKE
This featherweight, sweet cake is offset by a tart sorbet. Fresh raspberries mixed into the batter give this dessert a hint of pink.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.
- Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high; beat until whites are nearly stiff. Reduce speed to medium-low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.
- Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
- Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
- Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour. Run a knife around edges of the cake to loosen the sides. Unmold cake. Serve with buttermilk sorbet and remaining whole raspberries.
BEST ANGEL FOOD CAKE
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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
There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
- Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
- Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Nutrition Facts : Calories 212 g, Protein 7 g
ANGEL FOOD COCOA SWIRL CAKE (VERY LOW FAT!)
I found this recipe in a very old cookbook.I was looking for one just like this,with a bit,but not too much,cocoa flovor. Thi is perfect! Very low fat and guilt free! I do hope you are pleased with the results! 8)
Provided by OceanIvy
Categories Dessert
Time 1h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Sift the 3/4 cup flour& 1/2 cup sugar,twice.
- Beat the egg whites& salt,until foamy.
- Sprinkle the cream of tartar,beating until mixture is stiff,but not dry.
- Gradually,add in the 3/4 cup of sugar,then vanilla& almond extracts.
- Add in sifted ingredients,little at a time,carefully.
- Divide the batter in half.
- Sift together 2 TB cake flour+ 2 TB sugar,adding this to one half of batter.
- Sift the 3 TB cocoa+ 2 TB sugar,adding this to the other batter.
- In a ungreased 9 inch tube pan,alternatly add spoonfuls of both batters.
- Bake in alow oven for about a hour.
- Remove cake when cooled.
Nutrition Facts : Calories 229.8, Fat 0.4, Sodium 136.3, Carbohydrate 51, Fiber 0.6, Sugar 37.9, Protein 5.7
ANGEL FOOD SWIRL CAKE
Make and share this Angel Food Swirl Cake recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350° with rack in lower third.
- Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom.
- Fit paper into pan. Do not grease pan.
- Sift flour, 1/2 cup sugar, and salt together.
- Sift again into a bowl.
- Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy.
- Beat in cream of tartar and vanilla.
- Increase speed to medium high; beat until whites are nearly stiff.
- Reduce speed to medium low; beat in the remaining 1 cup sugar, 2 tablespoons at a time.
- Beat until peaks are almost stiff but not at all dry.
- Transfer egg whites to large bowl.
- Sift flour mixture over egg whites; fold in gently with large rubber spatula.
- Gently transfer one-third of batter to tube pan.
- Spoon 2 tablespoons mashed berries over egg whites.
- Spoon another third of batter into the pan; repeat with remaining mashed berries.
- Top with remaining batter.
- Run a knife through mixture, touching bottom of pan, to eliminate any air pockets.
- Leave the top very textured with peaks in the meringue; do not smooth.
- Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
- Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour.
- Run a knife around edges of the cake to loosen the sides.
- Unmold cake.
- Serve with sorbet (flavor of choice) and remaining whole raspberries.
Nutrition Facts : Calories 2109.1, Fat 3.2, SaturatedFat 0.2, Sodium 868.1, Carbohydrate 457.9, Fiber 13.1, Sugar 311, Protein 62.3
BUTTERMILK SORBET FOR ANGEL FOOD SWIRL CAKE
Serve this creamy sorbet with our Angel Food Swirl Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 3
Steps:
- Combine sugar and 2 cups water in a medium saucepan. Stir over medium heat until sugar dissolves completely, about 10 minutes. Increase heat, and bring just to a boil. Let cool.
- In a large bowl, combine sugar syrup with buttermilk and vanilla. Transfer the mixture to an ice-cream maker, and follow manufacturer's instructions to freeze. When freezing is complete, transfer sorbet to an airtight container, and place in freezer for at least 1 hour. Sorbet will keep, frozen, for up to 2 weeks.
More about "angel food swirl cake recipes"
TRADITIONAL ANGEL FOOD CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (88)Total Time 2 hrs 30 minsServings 16Calories 100 per serving
- A 10" round pan or an angel food loaf pan will fit this recipe well., In a large bowl, whisk together the flour and 3/4 cup of the sugar.
- Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks., Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients., Spoon the batter into the pan, and bake the cake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched., Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening on the counter.
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