COFFEE ANGEL FOOD CAKE
This is my marathon-running dad's favorite cake (and he's always watching what he eats). I was asked to make Mayor Daley's birthday cake after he was having some heart concerns, so an orange version of this was the winner. One of the guests to arrive late was President Bill Clinton, who I got to sit with and talk to.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the Cake: Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- In a small bowl, stir together the hot water and instant coffee to make coffee extract.
- Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
- Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
- Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
- Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
- Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.
CHOCOLATE ANGEL FOOD CAKE I
This is a very moist and light angel food. A family favorite at my house.
Provided by Jane Hilton
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
- In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g
CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE
When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,
Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
DAD'S FAVORITE CHOCOLATE ANGEL FOOD CAKE
This light-as-air angel food cake from Newman's Own Organics's president Nell Newman was a favorite treat of her father, actor Paul Newman. Added bonus: It's low in fat and easy to make -- the trick is to prepare all the ingredients in advance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Sift flour together with 1/4 cup sugar and salt 3 times; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until frothy; add lemon juice and continue beating until soft peaks form, about 4 minutes. Add remaining 1 cup sugar, 1/4 cup at a time, continuing to mix on medium speed until combined and stiff, glossy peaks form, about 5 minutes more.
- Sift 1/4 cup of the flour mixture into bowl of egg whites. Using a clean hand, gently fold to combine. Add vanilla and orange zest. Add remaining flour mixture, alternating with chocolate and continuing to gently fold with your hand, until all the flour mixture and chocolate have been added.
- Pour batter into a 9 1/2-inch tube pan; drag a knife through batter to remove any air bubbles. Transfer to oven and bake until lightly browned and a knife inserted into the center comes out clean, about 45 minutes. Remove from oven and invert pan; let cool 30 to 45 minutes. Run a knife around the edges and center of tube and invert to remove from pan. Serve with strawberries or whipped cream, as desired.
HOMEMADE CHOCOLATE ANGEL FOOD CAKE
I developed this cake using my mother's angel food cake recipe because my husband and three daughters all love chocolate. It's won first place at our county and state fairs as well as "Best of Class" at the state fair!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Sift together 1-1/2 cups sugar, flour and cocoa; set aside. In a large bowl, beat egg whites, vanilla and chocolate flavoring until foamy. Combine cream of tartar, salt and remaining sugar; add a little at a time to bowl. Beat until very stiff but not dry peaks form. Gradually fold in flour mixture; do not over mix. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45 minutes. Remove from oven and invert pan; allow to cool completely before removing from pan. Serve with ice cream and fudge sauce if desired.
Nutrition Facts :
CHOCOLATE LOVER'S ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees.
- In a medium bowl combine cocoa, coffee and boiling water and whisk until smooth. Whisk in vanilla.
- In another medium-size bowl combine 3/4 cup sugar, the flour and salt, and whisk to blend.
- In a large bowl beat the egg whites until frothy. Add the cream of tartar, and beat until soft peaks form when beater is raised. Gradually beat in the remaining 1 cup sugar, beating until very stiff peaks form when beater is raised slowly. Remove 1 heaping cup of egg whites and place it on top of the cocoa mixture.
- Dust flour mixture over remaining whites, 1/4 cup at a time, and fold in quickly but gently, using a large balloon wire whisk or slotted skimmer. It is not necessary to incorporate every speck until last addition.
- Whisk together the egg white and cocoa mixture, and fold into the batter until uniform. Pour into an ungreased, 10-inch, two-piece tube pan (the batter will come to within 3/4 inch of the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. (The center will rise above the pan while baking and sink slightly when done. The surface will have deep cracks like a souffle.)
- Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan, about 1 1/2 hours.
- Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press spatula against sides of the pan and avoid up-and-down motion.) Invert onto a serving plate. Wrap airtight.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 124 milligrams, Sugar 25 grams, TransFat 0 grams
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