Cranberry Angel Dessert Recipes

CRANBERRY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2-cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and cranberries. Spoon the batter into an ungreased tube pan. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate. The outside of the cake will remain in the pan.
• Glaze: Stir the ingredients together until smooth.
• Pour glaze over the top of the cake and spread with a spatula, letting it trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.

SCRUMPTIOUS CRANBERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 375 degrees F.
• Clean and dry tube or bundt pan (trace amounts of oil may cause whipped egg whites to deflate).
• Stir together flour and 3/4 cup sugar, and set aside.
• In a large bowl, whip egg whites with vanilla, cream of tartar, and salt until medium stiff peaks form.
• Gradually add remaining 3/4 cup sugar, and continue to whip until stiff peaks form. Batter will fill mixer's bowl and appear very shiny (see note in step 7 also).
• Carefully fold in flour mixture, 1/3 of it at a time.
• Carefully fold in cranberries and orange zest (batter should be very thick - when I made it it was thick enough to keep the cranberries in suspension and they did not sink to the bottom during baking - see photos).
• Pour batter evenly into pan.
• Bake for 40 minutes, or until cake is light golden brown and springs back when lightly touched.
• Invert pan over the top of a thin necked bottle and allow to cool completely (this prevents decompression while it is cooling).
• Loosen cake by running a knife around the edges and center of the pan. Invert onto a serving plate.

CRANBERRY ANGEL DESSERT

Steps:

• Add to a food processor 1 cup cranberries and orange half; process until coarse.
• Place in a small bowl; cover and chill.
• In a medium bowl, combine gelating and boiling watter; stir until gelatin dissolves and then stir in cold water.
• Cover bowl and chill up to 2 hours.
• Preheat oven at 350 degrees.
• Line the bottom of a 13 x 9 inch cake pan with wax paper.
• Prepare cake mix according to package directions and pour into lined cake pan.
• Bake 30 to 35 minutes.
• Cake should become golden brown on top and pull away from the sides of pan.
• Cool cake in pan.
• To finish off dessert, cut cake in half horizontally.
• Place bottom layer on a serving plate.
• Next, spread gelatin mixture over top that was made earlier.
• Top off with other half of cake.
• For icing, place whipped topping in a medium bowl.
• Add orange extract and fold into topping.
• Now ice cake.
• Garnish sides of serving plate and down the center of cake with cranberries and orange zest.