LOAF PAN ANGEL FOOD CAKE
Angel food cake is usually one of those fussy cakes I prefer to avoid. Anything that requires special pans and beating and sifting or other steps beyond "dump ingredients into a bowl" is generally more than I want to bother with. For this easy version, I simplified the process and ended up with two heavenly loaves: one to photograph and share, and another to eat all by myself.
Provided by Alejandra Ramos
Categories dessert
Time 55m
Yield Two 9-by-5-inch loaf cakes
Number Of Ingredients 8
Steps:
- Position a rack in the bottom of the oven and preheat to 350 degrees F. Line two 9-by-5-inch loaf pans with aluminum foil, allowing the foil to hang over the long sides by at least 1 inch. Do not grease the pans.
- Whisk together the flour and salt in a medium bowl. Set aside.
- Whisk the egg whites in a stand mixer fitted with the whisk attachment at medium speed just until they start to look foamy, for 30 seconds. Add the lemon juice and cream of tartar and beat on high speed until soft peaks form, 2 to 3 minutes.
- Gradually add the sugar in a slow, steady stream and beat until thickened and shiny, about 2 to 3 minutes.
- Add the orange extract and vanilla bean seeds, then decrease to the lowest speed. Add the flour and salt mixture in a steady stream and beat until just combined.
- Turn off the mixer as soon as all the flour is added. Fold the mixture with a rubber spatula once or twice to make sure the flour is fully incorporated. Divide the mixture evenly between the two prepared pans.
- Bake on the bottom rack of the oven until puffed and slightly golden brown on top, 25 to 30 minutes. Cool the cakes upside down by balancing the edges of each pan on two cans or jars, 15 to 20 minutes. Once completely cooled, remove the cakes from the pan, peel off the foil and serve.
HOMEMADE ANGEL FOOD CAKE
This angel food cake is just like grandma use to make.
Provided by Darlene Williams
Categories Desserts Cakes Angel Food Cake Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
- In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
- Quickly fold in flour mixture. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 34.3 g, Fat 0.1 g, Fiber 0.2 g, Protein 5.5 g, Sodium 71.8 mg, Sugar 26 g
ANGEL FOOD CAKE IN A SPRINGFORM PAN RECIPE BY TASTY
Serve this tender, light-as-air cake in spring or summer, topped with your favorite seasonal fruit (we used strawberries), for a slice of heaven in every bite. Most angel food recipes require a specific tube pan, but this one shows you how to make the cake with just a soda can, a nonstick springform pan, and some tape.
Provided by Katie Aubin
Categories Desserts
Time 2h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF (180ºC).
- Place a medium mixing bowl in the refrigerator to chill.
- Cut a round of parchment paper to the same circumference as the base of the pan, with a hole in the center that is the same circumference as the can. Line the springform with the parchment. Cover the sides of the can completely with parchment, securing with tape and making sure that the tape is covered by parchment.
- In a medium bowl, sift the flour and ½ cup (100 grams) of the sugar together.
- In a large bowl, combine the egg whites, vanilla extract, salt, and cream of tartar. Using an electric mixer, beat the mixture on medium speed until soft peaks form. You will know when they've reached the soft peak stage because the whites will just barely be able to hold their shape.
- Increase the mixer speed to high and gradually add the remaining cup of sugar, 2 tablespoons at a time. Beat until the mixture forms stiff peaks. This may take up to 10-12 minutes. You will know that you are getting close to stiff peaks when the whites turn very glossy with a satin-like appearance. Lift the beater out of the bowl and check if the peak stands straight up in a point with no curling at the tip. Once it does, your ready for the next step.
- Sift the flour and sugar mixture into the egg whites, about ⅓ cup (80 ml) at a time. Using a large flexible spatula, carefully fold in the flour until there are no clumps left. Be careful not to overmix at this point, which will deflate the batter and decrease the volume of the cake.
- Add ¼ cup (60 ml) water to the can to weigh it down, so it stays steady in the springform pan.
- Carefully transfer the batter to the prepared pan, working your way around the aluminum can and smoothing the top of the batter with the flexible spatula.
- Bake for 40-45 minutes, until the cake has risen completely, nearly reached the top of the pan, and the top is evenly golden brown with a few cracks. The top of the cake should spring back when gently pressed with your fingertip. If there is any indentation left, the cake needs to bake for longer. Return to the oven and check every 5 minutes.
- Remove the springform pan from the oven. Pour out any excess water from the can, then replace can and immediately invert the pan over a wire rack. (The soda can will prop up the cake while it cools, allowing air to circulate around it.) Let cool completely, about 45 minutes.
- Meanwhile, prepare the strawberries. In a medium bowl, toss to combine the sliced strawberries with the lemon juice and sugar. Refrigerate the berries until you are ready to serve the cake.
- Remove the aluminum can from the center of the cake. Carefully run a knife along the outer edge of the pan to release the cake (it should release easily). Remove the parchment paper.
- Top the cake with whipped cream and macerated strawberries.
- Enjoy!
Nutrition Facts : Calories 307 calories, Carbohydrate 40 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, Sugar 24 grams
PAN-FRIED ANGEL'S FOOD CAKE
Do you have leftover angel's food cake that is starting to get stale. Here's an unusual but delicious thing to do with it: pan-fry it in your skillet. Sound unlikely? Try it. The buttery crust that develops on the cake is heavenly. I used a chocolate angel's food from the bakery when I first made this and I didn't think it could be improved upon. Then I thought about giving the slices other toppings: ice cream, whipped cream or Cool Whip, fruit salsa, strawberries and cream for an unusual strawberry shortcake -- the possibilities seem endless. This recipe is a keeper! It came from BH&G.
Provided by Lorraine of AZ
Categories < 30 Mins
Time 25m
Yield 8-16 serving(s)
Number Of Ingredients 3
Steps:
- Cut the cake into 16 slices. If you have only a part of a cake, knowing that 1/4 of the cake yields 4 slices will help you determine the approximate size of the slice.
- Lightly spread cut sides of 8 cake slices with 1/2 of the butter. Add cake slices to a large nonstick skillet.
- Place skillet over medium-high heat. Cook 3 minutes or until golden brown. Transfer slices to serving plate. Remove pan from heat and allow to cool while heating jam.
- In small saucepan heat jam until it begins to melt. Transfer to serving bowl.
- Lightly spread remaining cake slices with remaining butter, add to cooled pan, and toast as instructed above. Serve with heated jam (or your choice of other toppings). Recipe is easily reduced to meet your amount of cake.
ANGEL FOOD CAKE III
Classic angel food cake, light and tastes great by itself!
Provided by Krissyp
Categories Desserts Cakes White Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 6
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.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 29.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 4 g, Sodium 131 mg, Sugar 21.7 g
PAN FRIED CAKE
Make and share this Pan Fried Cake recipe from Food.com.
Provided by Chef Patience
Categories Low Cholesterol
Time 50m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Mix together first 5 ingredients.
- Add remaining ingredients and mix into a ball.
- DIvide onto a pan uinto equal portions and cook until pork is not raw.
- It wwill form into a ball and stick together so dont worry.
Nutrition Facts : Calories 22.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 150.6, Carbohydrate 4.3, Fiber 0.2, Sugar 0.1, Protein 0.7
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PAN-FRIED ANGEL'S FOOD CAKE - BETTER HOMES & GARDENS
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5/5 (1)Calories 244 per servingTotal Time 25 mins
- Cut cake in 16 slices. Lightly spread cut sides of 8 cake slices with 1/2 or the butter. Add cake slices to a large nonstick skillet. Place skillet over medium-high heat. Cook 3 minutes or until golden brown. Turn slices. Cook 2 minutes more or until golden brown. Transfer slices to serving plate. Remove pan from heat and allow to cool while heating jam.
- Lightly spread remaining cake slices with butter, add to cooled pan, and toast as instructed above. Serve with heated jam. Makes 16 slices.
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