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.
RAINBOW ANGEL CAKE
Simple food colors and candies create the wow for an easy-to-make cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 6
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
- Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
- Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.
- Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.
Nutrition Facts : Calories 240, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving (Cake and Frosting), Sodium 370 mg, Sugar 35 g, TransFat 0 g
EASY ANGEL FOOD CAKE
After just one taste, you'll agree this cake is heavenly! I like to make it for special occasions throughout the year.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Sift flour and 1/2 cup sugar together four times; set aside. In a bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.
Nutrition Facts :
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 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
MINT ANGEL CAKE
One sight of this lovely cake will have guests saving room for dessert! For an easy garnish, sprinkle with crushed mint candies.-Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Let egg whites stand at room temperature 30 minutes. Sift flour twice; set aside., Preheat oven to 350°. Add cream of tartar, almond extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour, about 1/2 cup at a time., Gently spoon mixture into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until lightly browned and entire top appears dry, 40-50 minutes. Immediately invert pan; cool completely, about 1 hour., In a small saucepan, combine 1/4 cup crushed candies and water. Cook and stir over medium heat until candies are melted and syrupy. In a large bowl, beat cream until stiff peaks form., Run a knife around side and center tube of pan. Remove cake to a serving platter; cut horizontally into 3 layers. Place bottom layer on a serving plate; brush with 2 tablespoons mint syrup. Spread with 1/2 cup whipped cream; sprinkle with 1 tablespoon crushed candies. Repeat layers., Top with third cake layer. Frost top and sides of cake with remaining whipped cream. Top with remaining candies. Store in refrigerator.
Nutrition Facts : Calories 213 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 90mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 4g protein.
More about "easy tinted angel cake recipes"
NO FAIL HOMEMADE ANGEL FOOD CAKE - THE …
From thebusybaker.ca
5/5 (6)Calories 167 per servingCategory Baking, Dessert
- Measure the flour, cornstarch and 1 1/2 cup powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.
- Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl and then again into the second bowl (so, you're sifting the mixture 3 times). Set aside.
- Add the egg whites to a large mixing bowl, or to the bowl of your stand mixer fitted with the whisk attachment.
EASY ANGEL FOOD CAKE RECIPE - HOW TO MAKE ANGEL …
From thecookierookie.com
TINTED ANGEL CAKE | MIDWEST LIVING
From midwestliving.com
BEST ANGEL FOOD CAKE | EASY RECIPE FOR …
From lifeloveandsugar.com
EASY ANGEL FOOD CAKE RECIPE | KITCHN
From thekitchn.com
30 OF OUR BEST ANGEL FOOD CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
EFFORTLESS ANGEL FOOD CAKE RECIPE - SERIOUS EATS
From seriouseats.com
EASY ANGEL FOOD CAKE RECIPE {+VIDEO} | LIL' LUNA
From lilluna.com
HOW TO BAKE A PERFECT ANGEL FOOD CAKE - YOUTUBE
From youtube.com
EASY ANGEL FOOD CAKE RECIPE!- THE SCRAN LINE - YOUTUBE
From youtube.com
30+ EASTER CAKE IDEAS • 30 RECIPES!
From theviewfromgreatisland.com
23 DESSERTS YOU CAN MAKE WITH ANGEL FOOD CAKE | TASTE …
From tasteofhome.com
PECAN UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
ANGEL FOOD CAKE RECIPES
From allrecipes.com
23 DESSERTS YOU CAN MAKE WITH ANGEL FOOD CAKE | TASTE OF HOME
From stage.tasteofhome.com
EASTER CAKE ROLL RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
ANGEL FOOD CAKE - SPEND WITH PENNIES
From spendwithpennies.com
20 DESSERTS WITH STORE-BOUGHT ANGEL FOOD CAKE
From allrecipes.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