THE BEST ANGEL FOOD CAKE
Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
- Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
- Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
- Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
- Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.
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 FOOD CAKE
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
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 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.
JAVA ANGEL CAKE
Great cake for summer, light yet tasty. I got the original recipe from Better Homes & Gardens 'Jiffy Cooking'.
Provided by learning2cook42
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Prepare cake mix according to directions, But dissolve coffee in the water. Add vanilla. Bake as directed. Cool.
- Mocha topping.
- Combine 1 1/2 cups whipping cream, 3 T sugar, 2 T cocoa, 2 t instant coffee, & 3/4 t vanilla. Whip until fluffy. Spread on cake and chill.
- I cheat on the topping (and lower calories),.
- I use a large tub of Cool Whip, add just the instant coffee and cocoa, stir slightly, let set in fridge overnight to start coffee dissolving, then finish stirring in the next day.
Nutrition Facts : Calories 160.7, Fat 0.2, Sodium 313.6, Carbohydrate 36.4, Fiber 0.1, Sugar 18.8, Protein 3.8
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
MOM'S JELLO ANGEL CAKE
I am not sure where mom got this recipe. It is wonderful after a heavy meal, because this is so light.
Provided by CookingMonster
Categories Gelatin
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Cut angel cake with a knife, making slits downward into the cake, but not cutting through the cake.
- Mix the 2 boxes of jello with the 2 cups of water and stir until disolved. Pour jello into the slit holes in the cake. Put in fridge until jello is set.
- Serve with whipped cream or light icecream.
Nutrition Facts : Calories 161.3, Fat 0.1, Sodium 259.3, Carbohydrate 37.6, Fiber 0.1, Sugar 27.8, Protein 3.6
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
More about "java angel cake recipes"
NO FAIL HOMEMADE ANGEL FOOD CAKE - THE BUSY BAKER
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.
BEST ANGEL FOOD CAKE RECIPE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
5/5 (34)Total Time 3 hrs 30 minsCategory CakesCalories 159 per serving
- Whisk together the flour and 3/4 cup of the sugar in a small bowl. Put the remaining 3/4 cup sugar in another small bowl.
- With your stand mixer beat the egg whites on low speed until they begin to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft, fluffy mounds. With the mixer still at medium speed, beat in the remaining 3/4 cup sugar, one tablespoon at a time, until all the sugar is added and the whites become shiny and form soft peaks. Add in the vanilla, lemon juice, and almond extract and mix until just blended.
- Sift about 3 tablespoons of the flour-sugar mixture into the egg white mixture, then gently fold it in, using a large rubber spatula. Repeat until all of the flour-sugar mixture is incorporated.
30 OF OUR BEST ANGEL FOOD CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
BEST ANGEL FOOD CAKE | EASY RECIPE FOR DELICIOUS ANGEL …
From lifeloveandsugar.com
ANGEL FOOD CAKE RECIPES
From allrecipes.com
LEMON ANGEL FOOD CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC ANGEL FOOD CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST HOMEMADE ANGEL FOOD CAKE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
ANGEL FOOD CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
ANGEL FOOD CAKE - SUGAR SPUN RUN
From sugarspunrun.com
EASY ANGEL FOOD CAKE RECIPE | KITCHN
From thekitchn.com
JAVA ANGEL CAKE RECIPE BY SWEET.CHEF | IFOOD.TV
From ifood.tv
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 »
#time-to-make #course #main-ingredient #preparation #occasion #healthy #5-ingredients-or-less #desserts #easy #beginner-cook #low-fat #cakes #chocolate #dietary #low-cholesterol #seasonal #low-saturated-fat #inexpensive #low-in-something #brunch #taste-mood #sweet #4-hours-or-less
You'll also love