Ginger Angel Food Cake Recipes

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PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING



Pumpkin Angel Food Cake with Ginger-Cream Filling image

Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ white angel food cake mix
1 tablespoon Gold Medal™ all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin (not pumpkin pie mix)
1 cup cold water
1 pint (2 cups) whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger

Steps:

  • Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
  • Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
  • In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 27 g, TransFat 0 g

GINGER BERRY COMPOTE WITH ANGEL FOOD CAKE



Ginger Berry Compote with Angel Food Cake image

This compote livens up angel food cake and is delicious on ice cream, yogurt, oatmeal, or pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 5

1 bag (1 pound) frozen mixed berries, unthawed
2 to 3 tablespoons sugar
1 teaspoon grated lemon zest
1 teaspoon minced fresh ginger
1 (about 13 ounces) store-bought angel food cake, for serving

Steps:

  • In a medium saucepan, combine berries, sugar, zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let compote cool slightly.
  • Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve. (Compote can be served at room temperature or cold.)

Nutrition Facts : Calories 159 g, Protein 2 g

CHOCOLATE-GINGER ANGEL FOOD CAKE



Chocolate-Ginger Angel Food Cake image

Provided by Francois Payard

Categories     Cake     Chocolate     Egg     Ginger     Dessert     Bake     Vegetarian     Oscars     Birthday     Shower     Healthy     Christmas Eve     Party     Self     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes a 10-inch cake; serves 10

Number Of Ingredients 15

Parchment paper
1 1/3 cups confectioners' sugar
1 cup plus 1 tablespoon all-purpose flour
1/3 cup unsweetened cocoa powder
2/3 teaspoon ground ginger
9 egg whites
1 tablespoon vanilla extract
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup plus 2 tablespoons granulated sugar
Glaze:
1 cup half-and-half
4 ounces semisweet chocolate, chopped
3 tablespoons confectioners' sugar
1/2 cup candied (crystallized) ginger, chopped

Steps:

  • Position a rack in the center of the oven and heat to 350°F. Line a 10-inch springform or Bundt pan with parchment paper. Sift confectioners' sugar, flour, cocoa and ground ginger in a bowl; set aside. Using a mixer fitted with the whisk attachment on medium speed, whip egg whites, vanilla, cream of tartar and salt until whites begin to form soft peaks, 1 to 2 minutes. Increase speed to high, add 6 tablespoons granulated sugar and whip until incorporated. Add remaining 3/4 cup granulated sugar in 2 increments and whip until whites hold stiff peaks, about 2 minutes. Gently fold dry ingredients into egg mixture with a spatula. Pour batter into pan. Bake until cake springs back when touched, 35 to 40 minutes. Remove from oven and cool completely. Loosen edges with a knife; transfer to a serving platter. Chocolate glaze: Bring half-and-half to a boil in a saucepan over medium-high heat. Reduce heat to a low simmer and add chocolate and confectioners' sugar; whisk until chocolate melts and mixture is smooth. Pour glaze over top of cake, allowing it to drip down sides. Top with candied ginger. Store at room temperature in a cake saver for up to 3 days.

ANGEL FOOD CAKE



Angel Food Cake image

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

1-1/2 cups egg whites (about 10 large)
1 cup confectioners' sugar
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Sweetened whipped cream and mixed fresh berries, optional

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.

ANGEL GINGERBREAD



Angel Gingerbread image

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

1 c sifted flour
1 tsp baking soda
1/2 tsp ginger
1/4 tsp cinnamon, ground
1/4 tsp cloves, ground
1/4 tsp salt
1/2 c shortening
1/2 c sugar
1/4 c molasses
1 egg
1/2 c boiling water

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."

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