Black And White Angel Food Cake Recipes

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BEST ANGEL FOOD CAKE

For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7



Best Angel Food Cake image

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

1-1/4 cups large egg whites (about 9)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

BLACK AND WHITE ANGEL FOOD CAKE

This was so popular that you can now buy it as a mix. It is with Barefoot Contessa's line of delicacies. Taken from show episode: Job Well Done, Copyright 2006. This recipe is easy and it turns out deliciously! It has pieces of chocolate in the cake and then with the glaze, it is marvelous!

Provided by Manami

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10



Black and White Angel Food Cake image

Steps:

  • CAKE:.
  • Preheat the oven to 350ºF.
  • Combine 1/2 cup of the sugar with the flour and sift them together 4 times.
  • Set aside.
  • Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute.
  • With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites.
  • Beat on high speed for a few minutes until thick and shiny.
  • Add the vanilla and continue to whisk until very thick, about 1 more minute.
  • Scrape the beaten egg whites into a large bowl.
  • Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula.
  • Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated.
  • Fold in the grated chocolate.
  • Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch.
  • Remove the cake from the oven and invert the pan on a cooling rack.(I used to invert it onto an empty bottle of coke)
  • When cool, run a thin, flexible knife around the cake to remove it from the pan.
  • FOR CHOCOLATE GLAZE:
  • Place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts.
  • Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.
  • If you have chocolate glaze left over, you can serve it on the side with the cake.
  • Enjoy!

Nutrition Facts : Calories 561.2, Fat 22, SaturatedFat 13.3, Cholesterol 33.1, Sodium 247.1, Carbohydrate 89.6, Fiber 3.4, Sugar 66, Protein 9.1

2 cups sifted superfine sugar
1 1/3 cups sifted cake flour (not self-rising)
10 -12 egg whites, at room temperature
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 cup coarsely grated semisweet chocolate
1/2 lb semi-sweet chocolate chips
3/4 cup heavy cream, plus
1 tablespoon heavy cream

ANGEL FOOD CAKE

There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 7



Angel Food Cake image

Steps:

  • Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
  • Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
  • Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Nutrition Facts : Calories 212 g, Protein 7 g

1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract
Berries and Cream, for serving (optional)

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