OVERNIGHT CAKE 1964
This is an easy recipe, similar to an Angel Food Cake, but I find the cake is not as sweet and a moister texture. It is like eating an angel food cake combined with a scratch white cake. Its nice with a cup of tea, a glass of cold milk, or with fruit and sauce. Give it a try. I always use a two part tube pan when making this cake. It is easier to remove from the pan. Save your egg yolks and make recipe #75074 which is another nice cake. I have had this recipe for over 42 years, and my friend had it before that in her family, so it is an oldie.
Provided by andypandy
Categories Dessert
Time 1h10m
Yield 1 tube cake pan, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Early in the day or last thing at night, sift the sugar flour and salt together well.
- Add the boiling water and stir until well blended.
- Cover and leave until cold a 8 hours or overnight.
- Later that day or next day,.
- When you are ready to make your cake, preheat your oven to 250 degrees.
- In a large bowl,( wiped down with vinegar just to make sure there are no oils) add the room temperature egg whites and beat until foamy.
- Add the pinch of salt and the tartar, beat until stiff peaks but not dry.
- While whites are beating, to the cold batter, add the two teaspoons baking powder, the almond and vanilla extracts, and stir well.
- Once the whites are ready, fold in a little of it to lighten into the batter.
- Fold in all the whites now into batter, trying to fold in well, and not deflate.
- Place into a ungreased angel food tube pan.
- Place into preheated 250 degrees oven and bake for 15 minutes on the medium centre rack.
- After 15 minutes increase heat without opening door to 300 degrees and bake for another 20 minutes.
- After the 20 minutes increase heat to 350 degrees, without opening the door, and finish baking for 15 minutes.
- Test cake to see if its completely cooked with a long skewer.
- If done remove, if not reduce the heat to 325 and continue until tester shows done. I have never had to leave in any longer but all ovens are different. Also please use a timer for each of the oven temperatures when increasing.
- When done, remove to wire rack.
- Turn upside down until cool, and then run knife around edges and release cake.
- I do have to run the knife around all edges then remove the bottom part of the pan and then again under the bottom.
- I always use a two piece tube pan for this recipe.
- The almond and vanilla can be as original recipe one teaspoon each or more as I have increased . The combination of both is a must in the recipe.
Nutrition Facts : Calories 219.4, Fat 0.2, Sodium 205, Carbohydrate 49.8, Fiber 0.6, Sugar 33.6, Protein 4.4
OVERNIGHT CAKE 1964
This is what I thought to be a weird cake procedure. I went ahead and made it and have been baking it ever since. The last ten years I moved to an apartment which has different tempermental stove and have only made it twice. I recommend that you know your oven temperature well and is accurate. This is between an Angel Food...
Provided by andrea collins
Categories Cakes
Time 50m
Number Of Ingredients 9
Steps:
- 1. Sift the flour and sugar together until well blended.
- 2. Add boiling water, stiring until blended, and let stand until cold, or over night.
- 3. Add baking powder, vanilla, and almond to the cooled mixture. Set aside. In a large clean bowl place your egg whites.
- 4. Beat egg whites until broken and frothy.
- 5. Add a pinch of salt, and the cream of tartar.
- 6. Beat the egg whites until stiff but not dry.
- 7. Fold the stiff whites into the first cold batter mixture.
- 8. Place in an UNGREASED Angel Food TUBE pan. Preheat your oven to 250 degrees, rack in centre.
- 9. Bake for 15 minutes, at 250 degrees Increase heat without opening door or removing cake to 300 degrees, and bake for 20 minutes, Increase heat again without opening door or removing cake to 350 degress, and bake for 15 more and final minutes.
- 10. Remove from oven and cool completely in pan upside down as you would a Angel Cake.
- 11. When completely cooled, run a knife around outer edge, and around tube to remove cake.
- 12. Tips, use a two piece tube pan. When I first read this recipe I didn't know if the pan should be greased or ungreased, turned upside down or left right side up for cooling. So I went with trial and error and treated it as an angel cake, and it worked fine. If you use a one piece tube pan I would place a piece of parchment on bottom for easy removal. Also please use both of the teaspoon each of vanilla and almond the combination makes the true flavour of an angel cake.
- 13. Please try the recipe, I am sure you will enjoy it very much. This is one cake just like grandmas.
APPLE CARDAMOM OVERNIGHT CAKE
This delicious cake combines apples, brown sugar, and cardamom to create a moist, flavorful and fragrant cake. It's the perfect breakfast cake because it needs to be refrigerated overnight and can be easily baked in the morning.
Provided by Debbie22
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 9h
Yield 24
Number Of Ingredients 13
Steps:
- Grease a 9x13-inch baking dish.
- Whisk flour, cardamom, baking powder, baking soda, and salt together in a bowl.
- Beat white sugar, butter, and 1/2 cup brown sugar together in a bowl until creamy. Add buttermilk and eggs; beat until smooth. Gradually add flour mixture, mixing until just-combined. Fold in apples and pour batter into prepared baking dish.
- Stir 1/2 cup brown sugar and pecans together in a bowl; sprinkle over batter. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Uncover the baking dish and let stand at room temperature until slightly warmer, about 30 minutes.
- Bake cake in the preheated oven until topping is browned, about 45 minutes.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 27 g, Cholesterol 29.5 mg, Fat 7.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 152.7 mg, Sugar 18.4 g
OVERNIGHT CHEESECAKE
The slower a cheesecake bakes, the creamier it gets. When cooked at a low temperature, the surface is less likely to crack. This cheesecake doesn't need a water bath and---it bakes while you sleep!
Provided by Daune (pronounced "Dawn") Browne
Categories Cakes
Time 6h20m
Number Of Ingredients 6
Steps:
- 1. Just before bedtime, preheat the oven to 200 degrees. Grease a 9 inch springform pan. Dust with the cracker crumbs. Set it aside.
- 2. In a large bowl, combine the cream cheese and sugar until smooth. Stir in the vanilla extract, brandy, and eggs until well-blended. Pour the batter into the prepared pan and place in the oven overnight.
- 3. The next morning, 6 to 8 hours later, the cake will be set and the top will have just colored. Remove to a rack and cool in the pan until the pan is cool enough to handle, 1 hour.
- 4. Cover with plastic wrap or waxed paper and an inverted plate. Invert. Remove the pan and refrigerate, upside down, for at least 1 hour.
- 5. Invert a serving plate over the cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate until ready to serve.
OVERNIGHT COFFEE CAKE
When I first got this recipe I thought it would be strange to make this cake, then refrigerate it, and bake the next morning. But it's great. The cake is so moist and delicious. It's wonderful when you have company staying at your house, and it makes a great breakfast with a cup of coffee.
Provided by Amy Posont
Categories Desserts Cakes Coffee Cake Recipes
Time 9h
Yield 12
Number Of Ingredients 12
Steps:
- Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
- In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
- The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 26.3 g, Cholesterol 29.5 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 102.2 mg, Sugar 17.8 g
OVERNIGHT COFFEE CAKE
It's so convenient to mix up this old-fashioned breakfast treat the night before and bake it fresh the morning you serve it. We like the cake's light texture and nutty brown sugar topping spiced with cinnamon and nutmeg. -Patricia Throlson, Clear Lake, Minnesota.
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture alternately with buttermilk. beating well after each addition. , Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. , Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 266 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 171mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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