Angel Food Sheet Cake For Striped Ice Cream Cake Recipes

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ANGEL FOOD SHEET CAKE FOR STRIPED ICE CREAM CAKE

This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Makes one 13-by-17-inch sheet cake

Number Of Ingredients 6



Angel Food Sheet Cake for Striped Ice Cream Cake image

Steps:

  • Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.
  • Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.
  • Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
  • Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.

Vegetable oil cooking spray, for sheet and parchment
12 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 1/4 cups superfine sugar
1 cup all-purpose flour
Salt

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



The Best Angel Food Cake image

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.

1 1/3 cups superfine sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine salt
12 large egg whites, at room temperature (see Cook's Note)
2 teaspoons pure vanilla extract
1 1/4 cups bleached cake flour (not self-rising), such as Swan's Down, sifted (177 grams) (see Cook's Note)
Berries and whipped cream, for serving

FROSTED ANGEL FOOD CAKE

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h55m

Yield 12 servings

Number Of Ingredients 10



Frosted Angel Food Cake image

Steps:

  • For the angel food cake: Preheat the oven to 350 degrees F.
  • Combine the cake flour and salt in a medium bowl and sift together 5 times. Set aside.
  • In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose). Add the cream of tartar and beat on high until stiff, 4 to 5 minutes. With the mixer on medium low, slowly sprinkle in the sifted granulated sugar. Fold in the sifted flour mixture gently until it's all combined. Sprinkle the vanilla into the bowl and fold gently.
  • Spoon the batter into an angel food or tube pan (preferably with cooling legs)--make sure there's no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes. (Don't open the oven while it's baking!)
  • Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook's Note). Let the cake cool completely while upside-down.
  • For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy. Add a few drops of yellow food coloring as desired.
  • Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up. Frost the cake all over.

1 cup cake flour
1/4 teaspoon kosher salt
15 large egg whites, at room temperature
1 teaspoon cream of tartar
1 1/2 cups plus 2 tablespoons granulated sugar, sifted 3 times
1 teaspoon vanilla
4 cups powdered sugar
2 sticks (1 cup) salted butter, softened
1/4 cup heavy cream
Yellow food coloring

ANGEL FOOD ICE CREAM CAKE

Make and share this Angel Food Ice Cream Cake recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 15m

Yield 15 serving(s)

Number Of Ingredients 4



Angel Food Ice Cream Cake image

Steps:

  • Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in.x 2-in. baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.

1 (8 inch) angel food cake
1/2 gallon vanilla ice cream, slightly softened
2 quarts fresh strawberries
sugar, to taste

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

ANGEL FOOD SHEET CAKE RECIPE - (4.4/5)

Provided by lovemygolden

Number Of Ingredients 14



Angel Food Sheet Cake Recipe - (4.4/5) image

Steps:

  • CAKE: Preheat oven to 375°F. Position the oven rack 1/3 from the bottom of the oven. Line a 13 x 9-inch pan with aluminum foil - allowing 2 inches overlap over the sides of the pan. Do not grease the pan or the foil. Sift together sugar, flour & salt. Set aside. With an electric mixer, beat egg white & cream of tartar on high until stiff peaks form. Slowly, fold in the sugar/flour mixture, 1/3 cup at a time. Do not over-mix - fold only until just blended after each addition. Carefully, fold in vanilla and lemon juice. Gently spoon batter into prepared pan. Note - batter will reach to the top or almost to the top of the pan. Place the pan in the preheated 375°F oven. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and turn over and onto a very lightly floured (clean) cloth or onto a wire cooling rack that has been sprayed with cooking oil. Let the cake cool with the pan in place until completely cooled - approximately 1 hour. Once cake has cooled, remove the pan and peel off the foil. Spread Lemon-Cream Cheese Frosting over the entire cake or cut the cake into pieces then frost. Garnish with Holly Cupcake Decorations. LEMON CREAM CHEESE FROSTING: Using a stand-mixer, beat cream cheese & butter at medium speed until creamy and light. Add lemon juice and beat just until blended. Gradually add powdered sugar on low speed just until blended then stir in lemon zest. NOTES: This cake can be baked in an ungreased angel food cake pan for 30-35 minutes. Or in 3 ungreased 9-inch round pans for 15-18 minutes or until a toothpick inserted in the middle comes out clean.

CAKE:
2 1/2 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups fresh egg whites, about 12 to 16 eggs
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
LEMON CREAM CHEESE FROSTING:
1 1/2 (8-ounce) packages cream cheese, softened
1/4 cup butter, softened
1/4 cup fresh lemon juice
1 (16-ounce) package powdered sugar
2 teaspoons lemon zest

ANGEL FOOD ICE CREAM CAKE

I made this cake for my grandson's birthday and it was a hit-the children loved the ice cream inside. It looks as good as it tastes!

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 15 servings.

Number Of Ingredients 4



Angel Food Ice Cream Cake image

Steps:

  • Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in. dish, overlapping as needed. , Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.

Nutrition Facts :

1 prepared angel food cake (8 to 10 ounces)
1/2 gallon vanilla ice cream, slightly softened
2 quarts fresh strawberries
Sugar or sugar substitute to taste, optional

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