Heavenly Angel Food Cake
You鈥檒l be pleasantly surprised at how easy this classic cake is to make!
Prep Time:20 min
Start to Finish:2 hr 55 min
Makes:16 servings
1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
1. Move oven rack to lowest position. Heat oven to 375潞F.
2. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
3. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.
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Angel Food Cake
12 servings
Prep: 50 minutes
Bake: 40 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
1-1/2 cups egg whites (10 to 12 large)
1-1/2 cups sifted powdered sugar
1 cup sifted cake flour or sifted all-purpose flour
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup granulated sugar
Directions
1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times; set aside.
2. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight) .
3. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
4. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Makes 12 servings.
Chocolate Angel Food Cake: Prepare as above, except sift 1/4 cup unsweetened cocoa powder with the flour-powdered sugar mixture.
Honey Angel Food Cake: Prepare as above, except after beating egg whites to soft peaks, gradually pour 1/4 cup honey in a thin stream over the egg white mixture. Continue as above, except beat only 1/2 cup sugar into the egg whites.Do you know any good recipes for angel food cake?
Don't know if you are after a recipe to MAKE angel food cake from scratch or one to do something WITH the Angelfood cake. So here's both:
ANGELFOOD CAKE from scratch:
1 c sifted cake flour
1 1/4 c sugar
1 cup egg whites (8 to 10 eggs)
1 tsp cream of tartar
1/2 tsp salt
3/4 tsp vanilla
1/4 tsp almond extract
Sift flour and 1/4 c sugar together 4 times. Beat egg whites, cream of tartar and salt until frothy throughout. Add remaining sugar in small amounts and beat after each addition, preferably with a rotary beater. Egg whites should have fine, even texture and be stiff enough to hold a peak but not dry. Add flavorings. Sift 1/4 of flour at a time over mixture and fold in lightly. Pour into large ungreased tube pan; cut through batter with spatula to remove large air bubbles. Bake in moderate oven 350潞 45 to 60 minutes. Invert pan and let cake hang until cool. Makes 1 (9 inch) cake
Now, if you are allowed to have strawberries and cream, then here's a recipe to use with that Angel Food cake:
1 angel food cake
1 container frozen sliced strawberries in syrup - thawed
1 small pkg strawberry jello
1 c boiling water
1 container Cool Whip
Mix together the boiling water and strawberry jello and set aside. Slice straight across, 2'; down from the top on the angel food cake. Set the top aside. Then hollow out the inside of the rest of the cake, leaving 1'; on the sides and bottom. Tear the pieces you removed into bite-sized pieces and set aside. Place the thawed strawberries in syrup in a bowl and add the jello mixture to it, mixing well. Add the torn pieces of the cake to the mix and gently mix them in. Spoon that into the hollowed out part of the cake. Place the top back on the cake. Spread the Cool whip all around the top and sides and refrigerate for at least 4 hours. That will set the jello nicely so that when you cut into it, you will see a nice center.
im not really sure of a recipe.
maybe try allrecipes.com ?
one time i tried making a double batch of store-bought boxed angelfood cake, and it like got everywhere.. so be careful.
[:
good luck.
My family Luvs angel food cake.
Disclaimer: I am not a doctor -- I don't know if this will help you with your problem.
I recently started cheating -- using a boxed mix --
No messing with all those egg whites -- in these ';just add water'; mixes.
My family still Luvs this cake.
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