Green Angel Cake With Fluffy Fruit Flavor Frosting Recipes

FROSTED ANGEL FOOD CAKE

Steps:

• For the angel food cake: Preheat the oven to 350 degrees F.
• Combine the cake flour and salt in a medium bowl and sift together 5 times. Set aside.
• In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose). Add the cream of tartar and beat on high until stiff, 4 to 5 minutes. With the mixer on medium low, slowly sprinkle in the sifted granulated sugar. Fold in the sifted flour mixture gently until it's all combined. Sprinkle the vanilla into the bowl and fold gently.
• Spoon the batter into an angel food or tube pan (preferably with cooling legs)--make sure there's no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes. (Don't open the oven while it's baking!)
• Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook's Note). Let the cake cool completely while upside-down.
• For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy. Add a few drops of yellow food coloring as desired.
• Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up. Frost the cake all over.

GREEN ANGEL CAKE WITH FLUFFY FRUIT FLAVOR FROSTING

Steps:

• Prepare cake mix as directed on package, folding gelatin into 1/3 of the batter.
• Alternately spoon batters into ungreased 10-inch tube pan.
• Zig zag knife through batters.
• Bake on lowest rack at 375° for 40-50 minutes until cake springs back when lightly pressed.
• Turn pan upside down over funnel or bottle to cool completely.
• Remove from pan.
• Frost and garnish with lime slices if desired.
• Chill Frosting: Dissolve 1 pkg lime Jello in 1 cup boiling water.
• Chill until slightly thickened; blend in 1 container whip cream thawed.

BEST ANGEL FOOD CAKE

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.

VANILLA BEAN ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched, 45-55 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate., For glaze, in a small bowl, mix confectioners' sugar, seeds from vanilla bean (or extract if using) and enough milk to reach desired consistency. Spread glaze over cake, allowing some to drip down sides.

RAINBOW CONFETTI ANGEL FOOD CAKE

Steps:

• For the rainbow confetti angel food cake: Preheat the oven to 350 degrees F and place a rack in the center of the oven.
• Place the egg whites, vanilla, 1 teaspoon water, and the cream of tartar in a stand mixer fitted with a whisk attachment (or in a large bowl, using a whisk). Whip on medium speed for 2 to 3 minutes (or 5 to 6 minutes by hand) until you can see the wires of the whisk leaving a slight trail in the whites.
• With the mixer still on medium, or while continuing to whip vigorously by hand, slowly add 3/4 cup (150 grams) of the sugar, a few tablespoons at a time. After adding a little sugar, let it whip into the whites for 10 seconds or so, then add more sugar, then again wait about 10 seconds. Continue this way until all the sugar is added; that should take at least 1 minute. Once all the sugar is added to the whites, whip on medium-high for 2 to 3 minutes more (5 to 6 minutes by hand), until the whites are glossy and shiny and hold a peak when you slowly lift the whisk straight up and out of them.
• Stir together the cake flour, the remaining 3/4 cup (150 grams) sugar, the sprinkles, and salt in a small bowl. Carefully sprinkle the flour mixture on top of the whites and gently and quickly fold it in. When the everything is entirely mixed in, scrape the batter into an ungreased 9-inch angel food cake pan. Use a spoon or offset spatula to even off the top of the batter.
• Bake for 30 to 40 minutes, rotating the cake pan midway through the baking time, until the entire top of the cake is light golden brown and the cake springs back when you press it lightly, and a cake tester inserted into the middle of the cake comes out clean. Immediately remove the cake from the oven and turn the pan upside down. (This ensures that the cake does not deflate and compact onto itself; since the cake pan is not greased, the cake won't fall out.) Leave the cake upside down until it is entirely cooled, at least 2 hours.
• When the cake is cool, make the frosting.
• Turn the cake pan right side up. Remove the cake from the pan by first running a knife around the outer edge of the cake and then around the inner tube of the pan; pop out the removable bottom along with the cake, then run a knife along the bottom of the cake to separate it from the pan. Turn the inner tube and pan bottom upside down and remove the cake carefully and quickly, then turn the cake right side up again onto a serving plate. Frost the sides, top, and inner tube with the frosting. Use an offset spatula or knife to smooth the frosting. Use a blowtorch to carefully torch the frosting all over to create a golden brown surface. If you do not have a torch, place the frosted cake on a baking sheet under the broiler and rotate it every few minutes until the sides and top are toasted, 8 to 12 minutes total. Serve immediately, or store at room temperature and serve within 6 hours at the very longest. (The frosting will not last for more than 6 hours at room temperature, and the cake itself does not store well in the fridge.)
• For the fluffy marshmallow frosting: In a small metal or heatproof glass bowl, whisk together the sugar and egg whites to make a thick slurry. Place the bowl over a small pot of simmering water (make sure the pot is small enough that the bowl sits above the water and not directly touching it, or you may end up with scrambled egg whites) and cook, whisking occasionally, until the mixture is very hot to the touch, 6 to 8 minutes. (When you stick your finger in the mixture it should be so hot you immediately remove your finger.) It will thin out a bit as the sugar melts.
• Scrape the sugar-egg white mixture into a stand mixer fitted with a whisk attachment and whip on medium-high speed for 6 to 8 minutes, until the frosting cools, is fluffy and glossy, and looks like shaving cream. Add the vanilla and salt and whip until mixed in. Use immediately.