GINGER ANGEL FOOD CAKE
Provided by Food Network Kitchen
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper. Sift again, then set aside.
- Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine.
- Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.
- Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice. Strain to remove the seeds. Top the cake with confectioners' sugar, the sauce and the remaining raspberries.
- SERVES: 8 (Dessert); Calories: 325; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 7 grams; Total carbohydrates: 75 grams; Sugar: 57 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 150 milligrams
Nutrition Facts : Calories 325 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 75 grams, Fiber 3 grams, Protein 7 grams, Sugar 57 grams
GINGERBREAD ANGELS
When it comes to gingerbread, I almost always find that the allspice and cloves overpower the ginger flavor. To remedy that imbalance, I created a cookie with a double dose of ginger (ground and crystallized) and a little bit of cinnamon. And although the traditional cut for gingerbread is fat, sturdy men, I thought the lightness of angel wings seemed more appropriate for these delicate cookies.
Provided by Damon Lee Fowler
Yield Makes 6 dozen 3-inch cookies
Number Of Ingredients 15
Steps:
- Whisk flour, ground ginger, cinnamon, soda, and salt in large bowl. Place crystallized ginger in mini processor; add 1 tablespoon flour mixture and blend until ginger is very finely chopped. Using electric mixer, beat butter in another large bowl until smooth. Add 1 cup sugar and 1/2 cup brown sugar; beat until light and fluffy. Beat in eggs, 1 at a time. Beat in molasses, orange juice, and orange peel (batter may look curdled). Beat in crystallized ginger mixture. Blend in remaining flour-spice mixture. Gather dough together. Flatten into disk. Wrap in plastic; chill at least 4 hours.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment. Divide dough into 4 portions; shape each into round. Chill 3 rounds. Roll out remaining dough round on floured work surface to generous 1/8-inch thickness. Using floured angel-shaped cookie cutter, cut out cookies. Gather dough scraps and reroll to generous 1/8-inch thickness; cut out more cookies. Using spatula, transfer cookies to sheets, spacing 1 inch apart. Brush cookies with glaze, then sprinkle with raw sugar and/or colored sugar, if desired.
- Bake cookies until golden, reversing sheets after 7 minutes, about 14 minutes total. Let stand 2 minutes; transfer to racks to cool. Repeat with remaining dough, cooling baking sheets between batches. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container.
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
ANGEL GINGERBREAD
this recipe comes from "The Time reader's book of recipes" 1949, given me by my grandmother when i was a young teen. it is a particularly good gingerbread, submitted originally by Mrs. E. J. Hutchinson of ME
Provided by Charlotte Gunther
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Sift flour. Measure. Sift again with soda, spices and salt.
- 2. Cream shortening until soft. Beat in sugar and molasses with rotary egg beater until well blended. Add egg. Beat well. Add flour. Mix well.
- 3. Add boiling water. Stir until well blended. Bake in greased waxed paper lined 8-inch square pan in moderate oven (350) for 30 minutes or until done. Makes 12 squares.
- 4. "This is even more heavenly with whipped cream."
ULTIMATE EASY GINGERBREAD
Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children
Provided by Liberty Mendez
Time 35m
Number Of Ingredients 8
Steps:
- Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
- Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
- Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
- Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
- Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.
Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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