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.
COCONUT CLOUD CAKE
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
- Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
- Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
- Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
LEMON ANGEL CLOUD CAKE
2 ingredient cake, 2 ingredient frosting, light and fluffy and very lemony! Similar recipes here but nothing exactly like it. One of my Hubbys favorite desserts!!!!!
Provided by Chef Bronco
Categories Dessert
Time 1h5m
Yield 1 cake, 10-15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Mix Angel Food cake mix and Lemon Pie filling. Have mixer on medium high and blend well, almost to the fluff stage. Pour in greased 9X13 greased pan (I used butter flavored spray).
- Bake 35-40 minutes or until top is lightly browned, top is cracking and dry-looking but shiny. Turn off oven and let cake remain in oven for 10 minutes. Remove and let cool completely and when completely cool, turn out on rectangle cake board or cookie sheet covered with wax paper.
- Mix lemon jello with container of Cool Whip. Frost cooled cake and enjoy a cloud of light lemony goodness. ENJOY!
Nutrition Facts : Calories 346.1, Fat 11.7, SaturatedFat 9.9, Sodium 272.7, Carbohydrate 56.8, Fiber 0.1, Sugar 37.9, Protein 5.3
ANGEL CAKE
Treat guests to this colourful angel cake with decorative fondant icing. It will go down well with a cuppa for afternoon tea
Provided by Liberty Mendez
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
- Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
- Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
- Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
- To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
- To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
- Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.
Nutrition Facts : Calories 686 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 87 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
ANGEL FOOD CAKE
This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. -Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. 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 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
ANGLE CLOUD CAKE
very light refreshing cake...a favorite at the office. Once you make the basic recipe, it is easy to be creative. I also make this with marichino cherries, large jar, half of the jar with juice gets chopped and used like the pineapple, the other half gets placed in and on the cake. I also use chocolate pudding and cool whip with...
Provided by Joanne DiNardo
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. Place pineapple with juice in a medium bowl, mix in the dry pudding...then fold in the cool whip.
- 2. cut angel food cake in half horizontally...used half of cool whip mixture on the bottom layer...top with sliced strawberries, sprinkle on blueberries, raspberries or any other bite sized fruit. Place other angel food layer on top, top that one with the other half of cool whip mixture, and invert whole ripe strawberries on top. Refrigerate until serving.
ANGEL'S CLOUD
An elegant dessert. This is not a difficult recipe so please don't be discourage by the amount of time it takes to bake. Usually when I make this and it's in the oven, I do other things. I have made this recipe for over 40 years for special guests, holidays and my family only. It never fails to please and get praises. I have...
Provided by Bonnie Beck
Categories Other Desserts
Time 4h30m
Number Of Ingredients 9
Steps:
- 1. You must preheat the oven to 275* And you must have a kettle of hot water, but not boiling. I can't give you the exact amount of water as I don't know what size pans you will be using. The baking instructions will give the amount of hot water in inches you will need. Dust a bundt pan with white flour. Shake out any access. And set aside away from the stove and/or heat source.
- 2. Beat the egg whites in a large clean, dry, bowl until you have peaks, but are not dry.
- 3. Beat in gradually each sugar, alternating between each sugar until all is thoroughly incorporated. DO NOT over beat. I perfer to hand whip the sugars in, but you don't have to. I sift my powdered sugar, but you don't have to do this either.
- 4. Add the vinegar, tartar and vanilla. Don't worry about the vinegar smell. There is no taste or smell of vinegar when it is done. The vinegar is use to activate the Tartar.
- 5. Spoon mixture with a wooden spoon into a bundt pan evenly. Scrap the bowl clean. Gently with the back of the spoon smooth the Cloud out. Do NOT shake or bang the bundt pan...it will settle on it's own in the over. *You can use wooden chopsticks to help release any large air bubbles you think you might have by gently poking through the egg white mixture a few times.*
- 6. Ok..now this is where I will explain the hot water. You will need a pan that is deep, but not as tall as your bundt pan and larger then your bundt pan. I use an insert pan, but you could use your roasting pan or a large deep pyrex dish.
- 7. Place the pan you are going to use for the hot water in the warm oven. Pour about an inch of hot water in the pan. Place your bundt pan in the middle of the pan of hot water. Make sure the sides of the pans don't touch each other. There should be 2" of hot water, if there isn't..add more hot water carefully and slowly so not to splash the hot water till you have 2 inches. Don't go crazy and use a ruler...EYE IT. It's about the full lenght of your thumb.
- 8. Bake in a slow oven at 275* for 3 1/2 hours to 4 hours. Depending if you live in high altitude and/or how much hymidity you have. DO NOT OPEN THE DOOR!!! The top of the Cloud will have a light golden color to it when it is done. Remove from oven. Let cool on a rack. Run a clean cold knife around the edges. Place a serving dish over the top of the Cloud and invert. Shake gently to loosen onto serving plate. Refrigerate till completely chilled.
- 9. Whip the cream and gently add 1 Tablespoon of powdered sugar and a splash of extract. The powdered sugar will prevent the whipped cream from separating. Now fold in your fruit in gently. Saving a few berries for the top to decorate with. Frost the top and sides with the whipped cream. Refrigerate until ready to serve. I like to use mint leaves on the top with the fruit for color, adding them at the last minute before I serve it. Chill until ready to serve.
- 10. Notes: I use powdered sugar when I make Whipped cream..it keeps the cream from separating or running. I have used different flavored extacts and flavored sugars when making this..rose, lavendar, violet, lemon, orange, maple..you name it have use it. Including spices.
- 11. If you are baking this the day before I wouldn't frost it. I personally detest the flavor of whipped cream the next day. The way to get the best results when whipping cream is to place the bowl you are going to use to whip the cream in, in a bowl of ice.
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
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
More about "angle cloud cake recipes"
MAPLE CLOUD CAKE | RICARDO
From ricardocuisine.com
5/5 (40)Total Time 1 hr 20 minsCategory Desserts
LOW CARB KETO ANGEL FOOD CAKE RECIPE | WHOLESOME …
From wholesomeyum.com
TRADITIONAL ANGEL FOOD CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
WHITE CLOUD CAKE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
NO FAIL HOMEMADE ANGEL FOOD CAKE - THE BUSY BAKER
From thebusybaker.ca
THE BEST HOMEMADE ANGEL FOOD CAKE - JULIE'S EATS
From julieseatsandtreats.com
EASY ANGEL FOOD CAKE RECIPE | KITCHN
From thekitchn.com
2 INGREDIENT HONEY CLOUD CAKE (NO FLOUR, BUTTER OR OIL)
From kirbiecravings.com
30 OF OUR BEST ANGEL FOOD CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
2 INGREDIENT HEALTHY APPLE CLOUD CAKE (NO FLOUR, EGGS, SUGAR, …
From kirbiecravings.com
TIRAMISU WANTS TO BE A BREAKFAST CAKE | EPICURIOUS
From epicurious.com
HOW TO MAKE A DELICIOUS ANGEL FOOD CAKE WITH ALMOND FLOUR
From thewellflouredkitchen.com
GLUTEN FREE ANGEL FOOD CAKE | FLUFFY, AND DELICIOUS!
From glutenfreeonashoestring.com
STRAWBERRY ANGEL FOOD CAKE | TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
MY BEST SIMPLE LEMON CAKE RECIPE JOY THE BAKER
From joythebaker.com
ANGEL FOOD CAKE WITH LEMON CURD RECIPE - BBC FOOD
From bbc.co.uk
ANGEL FOOD CAKE RECIPE | EPICURIOUS
From epicurious.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love