Never Buy Store Bought Angel Food Cake Again Angel Food Cake Recipes

ANGEL FOOD CAKE - HOMEMADE

Steps:

• Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
• DO NOT GREASE PAN.
• I always use a two piece angelfood cake pan.
• Heat oven to 375°.
• Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
• Combine the extracts in a small bowl; set aside.
• Beat egg whites, cream of tartar and salt until it forms peaks.
• Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
• If you have a mixing guard for your mixer bowl now would be a good time to attach it.
• Beating on LOW, add flour mixture and extracts slowly.
• Make sure you fold in the sides and bottom of your mixing bowl.
• (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
• Move a knife through batter to remove air pockets.
• Bake 30-35 minutes or until top springs back when touched lightly with finger.
• Invert pan onto a tin funnel to cool completely.
• To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
• Then firmly spank the sides of your pan.
• You could use a knife but this sometime tears the sides of the cake.
• Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
• No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
• Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

NEVER BUY STORE BOUGHT ANGEL FOOD CAKE AGAIN ANGEL FOOD CAKE!

Steps:

• In a bowl, mix together the confectioner's sugar and the flour. Set aside.
• Next, you must separate the egg whites from the yolks. You will need one and a half cups of egg whites and this always ends up being 12 large eggs for me. (Suggestion - crack each egg into a small cup, and then pour into a measuring cup. That way, if you do happen to break a yolk, you won't ruin the whole batch and have to start over. No egg yolks can be in the egg whites. Save the yolks for something else! I also have better results when I allow the egg whites to come to room temperature, but if you are crunched for time, don't sweat it!).
• Pour the egg whites into a metal bowl (cannot be plastic) and set aside.
• Dump in the cream of tartar, the vanilla extract, the maple extract and salt to the metal bowl of egg whites. Using an electric hand mixer, whip together until soft peaks begin to form - this usually take just a minute or two for me. I can never tell what a "soft peak" is supposed to look like, so I just keep going until it is thicker looking and kind of comes up with the beaters when I pull them out. (If you do not have an electric mixer, you can do this with a whisk. You will not need to go to the gym for any upper body training after this.).
• Add the flour mixture a little at a time and mix with the electric mixer after each addition.
• Add the sugar and mix well together with the electric mixer.
• Pour it all into an ungreased tube cake pan.
• Bake at 350 degrees for about 40 minutes. I tend to underbake mine just a little, since it will continue to brown slightly, after you remove it from the oven and allow it to cool.
• I usually will run the end of a rubber spatula around the edge of the cake pan, after the cake has cooled slightly and has started to pull away from the sides of the pan. Dump it out onto a cake plate and try not to eat the entire thing while it is warm!

YELLOW ANGEL FOOD CAKE

Steps:

• Beat water and egg yolks and salt for 15 minutes
• Fold in sugar and lemon extract
• Sift dry ingredients together 5 times
• Fold into egg mixture
• Bake as for angel food cake (I'm guessing 325°F for 30 minutes).

MINI-PAN ANGEL FOOD CAKE

Steps:

• Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
• Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
• Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
• Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
• Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!

TIRAMISU ANGEL CAKE (NO BAKE)

Steps:

• Chill medium bowl and beaters of an electric mixer.
• For Filling, in large bowl combine cream cheese (or mascarpone), the 1/2 cup powdered sugar, and the 3 Tbsp coffee liqueur. Beat with electric mixer on medium speed until blended and smooth.
• In the Chilled bowl, combine whipping cream, the 1/4 cup powdered sugar, and 2 Tbsp coffee liqueur. Beat until stiff peaks form.
• Fold 1/2 cup of the whipped cream mixture into the cream cheese mixture.
• Use a serrated knife to cut Angel cake into 3 layers. Place bottom cake layer on a serving plate. With a long-tined fork or skewers, poke holes in tops of all layers.
• In a small bowl, combine coffee and 1/4 cup coffee liqueur. Drizzle over each cake layer. Spread the 1st cake layer with half of the cream cheese filling. Add a second layer and remaining filling. Add third cake layer. Frost with remaining whipped cream mixture.
• Cover and chill up to 2 hours.
• Before serving, if desired, drizzle top and sides with Mocha Fudge Sauce.
• Mocha Fudge Sauce:.
• In small saucepan (or microwave), heat 1/4 cup of Fudge Ice Cream topping until just warm. Stir in 1-2 Tbsp coffee liqueur to make of drizzling consistency.