Allinonepancakeakawackycake Recipes

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ANGEL FOOD CAKE I

Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.

Provided by Syd

Categories     Desserts     Cakes     Angel Food Cake Recipes

Yield 16

Number Of Ingredients 7



Angel Food Cake I image

Steps:

  • Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
  • Sift together flour, sugar, and salt. Repeat five times.
  • Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
  • Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
  • Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g

1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract

PLAIN POUND CAKE

Provided by Ina Garten

Categories     dessert

Time 1h30m

Yield 2 loaf cakes

Number Of Ingredients 9



Plain Pound Cake image

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

MINI-PAN ANGEL FOOD CAKE

Make and share this Mini-Pan Angel Food Cake recipe from Food.com.

Provided by piranhabriana

Categories     Dessert

Time 30m

Yield 6 mini-cakes

Number Of Ingredients 7



Mini-Pan Angel Food Cake image

Steps:

  • Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
  • Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
  • Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
  • Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
  • Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!

Nutrition Facts : Calories 272.1, Fat 0.3, Sodium 170.8, Carbohydrate 60.3, Fiber 0.4, Sugar 42.2, Protein 6.7

8 egg whites
1 cup cake flour
1 1/4 cups sugar
1 teaspoon cream of tartar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt

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