ANGEL FOOD CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Mix half the sugar with the flour in a spice grinder or mini food processor for 5 seconds. Remove to a small bowl and set aside.
- Beat the egg whites with the vanilla, cream of tartar and salt in a large bowl, using a mixer on medium, until foamy. Add the remaining sugar (not with the flour) slowly. Beat just until soft, moist peaks form. Add the flour mixture, half at a time, folding in with a rubber spatula until incorporated. Pour the batter into the ungreased loaf pan. Bake 35 to 40 minutes.
- Invert the loaf onto 2 cans so that the handles of the pan rest on the tops of the cans, allowing ventilation. After 45 minutes to 1 hour, remove the cake by sliding the knife around the edges. Cool completely and slice with a serrated knife.
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.
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
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
ANGEL FOOD CAKE--DELUXE
Every year for my birthday, my Gran would ask me "What kind of cake would you like me to bake you?", even though she knew what the answer would be: "ANGEL FOOD CAKE, PLEASE!!!!" You'll never buy angel food cake again, once you use this recipe. Rather than granular sugar for the entire recipe, confectioner's sugar is used. The cornstarch in the powdered sugar stabilizes the whites, making for a much lighter and dreamy angel food cake. Light as a feather, creamy-tasting, and NOT rubbery like store-bought versions, this is my "go-to" cake recipe for ALL special occasions. :)
Provided by The_Swedish_Chef
Categories Dessert
Time 1h
Yield 12 slices
Number Of Ingredients 8
Steps:
- .Heat oven to 375 degrees.
- Stir together cake flour and confectioner's sugar; set aside.
- In a large mixer bowl, beat egg whites, cream of tartar, and salt until foamy.
- Add the granular sugar, 2 tablespoons at a time, beating at high speed until the meringue holds stiff peaks. (This takes up to 10 minutes.).
- Gently fold in the extracts by hand.
- Sprinkle the flour-confectioner's sugar mixture, 1/4 cup at a time, over the meringue, folding it in gently just until flour-sugar mixture disappears. DO NOT OVER-MIX OR CAKE WILL BECOME TOUGH!
- Push batter into ungreased tube pan, turning it several times to fill pan evenly. Gently cut through the batter with a knife to remove air bubbles.
- Bake 30-35 minutes or until the top springs back when touched lightly with finger.
- Remove from oven and immediately invert the tube over weighted glass bottle; let hang upside down until cake is completely cool (about 2 hours.).
- To remove cooled cake from tube pan, loosen first by moving table knife up and down against side of pan. Next, turn the pan over and hit one side; the cake will slip out onto the platter.
Nutrition Facts : Calories 183, Fat 0.1, Sodium 99.8, Carbohydrate 41.1, Fiber 0.2, Sugar 31.6, Protein 4.2
ANGEL FOOD CAKE DELUXE
I wish I could remember where I got all these recipes from, they're stored in the little index card box I use in my kitchen. ... oh well.. lol.. they're still yummy!
Provided by ColoradoCookin
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375º.
- Mix flour and powdered sugar.
- Beat egg whites and cream of tartar in large bowl on medium speed until foamy.
- Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla, almond extract and salt with the last addition of sugar; continue beating until meringue holds stiff peaks. Do not underbeat.
- Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently just until mixture disappears.
- Spread in ungreased tube pan, 10 × 4 inches. Gently cut through batter with spatula.
- Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately invert pan onto heatproof funnel; let hang until cake is completely cool.
Nutrition Facts : Calories 275, Fat 0.2, Sodium 149.3, Carbohydrate 61.6, Fiber 0.3, Sugar 47.5, Protein 6.4
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