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.
SUE BEE FLUFF FILLING FOR ANGEL FOOD CAKE
You know how sometimes you feel like dessert, but don't really feel like getting into a big production? I got this recipe in an email a few days ago and made it last night - unbelievably easy, and it satisfied the sweet tooth. Recipe is from Sue Bee Honey.
Provided by Pinay0618
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, heat Sue Bee Honey until thin enough to brush over cake.
- Beat together mascarpone cheese, whipping cream and 1 tablespoon of Sue Bee Honey until light and fluffy.
- Fold in the lemon juice.
- Slice the cake in half horizontally.
- Brush tops of both layers with Sue Bee Honey.
- Spread filling on bottom layer, then place second layer on top.
- Serve immediately or cover and chill up to 2 hours.
Nutrition Facts : Calories 215.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 16.3, Sodium 247.9, Carbohydrate 42.3, Fiber 0.1, Sugar 28.5, Protein 3.2
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