EASY ANGEL FOOD CAKE
After just one taste, you'll agree this cake is heavenly! I like to make it for special occasions throughout the year.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Sift flour and 1/2 cup sugar together four times; set aside. In a bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.
Nutrition Facts :
RAINBOW SHERBET ANGEL FOOD CAKE
Talk about a dessert that pops. Sometimes I make this easy cake even more eye-catching by coloring the whipped cream too. Use whatever sherbet flavor combination you like. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.
Nutrition Facts : Calories 253 calories, Fat 16g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
SHERBET ANGEL TORTE
For a dramatic dessert, you can't miss with this torte, shared by Amy Nichols of Brownville, Maine. "It's a wonderful make-ahead treat," Amy assures.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Freeze the cake for at least 2 hours or overnight. , Split cake horizontally into three layers. Place bottom layer on a freezer-safe serving plate; top with about 1 cup sherbet. Repeat layers. Top with remaining cake layer. Fill center with remaining sherbet. Frost top and sides with whipped topping. Gently spread preserves over top of cake. , Loosely cover and store in freezer. Thaw in the refrigerator for 30 minutes before slicing with a serrated knife. Garnish with raspberries if desired.
Nutrition Facts : Calories 0g saturated fat (0 sugars.
SHERRIED ANGEL CAKE (EASY & MAKE AHEAD)
I have not made this recipe from *River Road Recipes* published by the Junior League of Baton Rouge, but it sounds yummy & looks so easy to fix that I decided to share it w/you. Mrs. Evans Howell was acknowledged for this great idea. At the heart of its appeal for me is its ease of prep + the fact it is made & stored in the freezer till needed & can be used for those emergency occasions. (Pls see NOTE at the end of the prep) *Enjoy*
Provided by twissis
Categories Dessert
Time 15m
Yield 8-10 Cake Wedges, 8 serving(s)
Number Of Ingredients 5
Steps:
- Slice cake into 3 layers.
- Soften ice cream & combine w/the sherry & pecans. Spread this mixture between the cake layers.
- Beat whipping cream till soft peaks form, frost cake w/the cream & freeze for later use.
- NOTE: As orig entered, accepted by the editing system & viewed by me, the 1st ingredient was a pre-made angel food cake - which was my intent. You can of course make an angel food cake, but I would go the easy route, use a pre-made cake & sprinkle the top surface of the cake w/choc sprinkles prior to freezing :-).
Nutrition Facts : Calories 670.2, Fat 39.9, SaturatedFat 19.5, Cholesterol 113.2, Sodium 408.6, Carbohydrate 60, Fiber 1.9, Sugar 35.9, Protein 8.9
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