Heavenly Angel Food Cake Recipe 445 Recipes

ANGEL FOOD CAKE III

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
• In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
• Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

HEAVENLY ANGEL FOOD CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 375° fahrenheit. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.) Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

HEAVENLY ANGEL FOOD CAKE

Steps:

• In an extra- large mixing bowl allow egg white white to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times; set aside.
• Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl) Gradually add sugar about 2 Tablespoons at a time , beating until stiff peaks form (tips stand straight).
• Sift about one-fourth of the dry mixture over beaten egg whites; fold in gently. (if bowl is to full, transfer to a larger bowl) Repeat, folding in remaining dry mixture by fourths. Pour into an ungreased 10-in tube pan. Gently cut through batter to remove any large air pockets
• Bake on the lowest rack in a 350* oven for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan remove cake.

HEAVENLY ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position. Heat oven to 375°F.
• Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
• Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
• Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.

HEAVENLY ANGEL CAKE

Steps:

• Cut angel food cake horizontally into three sections, forming three layers of cake.
• In a medium sized bowl, combine pie filling with whipped topping and stir until smooth.
• Spread 1/3 of the topping on the bottom layer of the angel food cake.
• Place the middle layer of angel food cake on and spread another 1/3 of the mixture over that layer.
• Add the top layer and frost the top part of the cake with the remaining mixture.
• Cover and refridgerate until serving time, overnight if possible.
• Combine your berries and kiwi fruit and keep in a covered bowl in the refrigerator until ready to serve cake.
• To serve, cut the cake into 12 slices and top with 1/3 cup of the berries and kiwi mix.

HEAVENLY ANGEL FOOD CAKE

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 40-45 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.,