HEAVENLY ANGEL FOOD CAKE
This light, moist cake is my favorite. It tastes heavenly and is special enough for most any occasion. -Fayrene De Koker, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated 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., 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.,
Nutrition Facts : Calories 101 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 23g carbohydrate, Fiber 3g protein.
HEAVENLY LEMON ANGEL CAKE
I adapted this recipe from a Pampered Chef cookbook. The lemony glaze that tops the angel food cake is just devine! We just couldn't get enough of this refreshing cake.
Provided by jenny_aggie07
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Prepare cake mix according to package directions.
- Pour batter into ungreased 9X13, spreading evenly.
- Bake on center rack in oven 35-40 minutes or until cake is golden brown and firm to the touch. Do not underbake.
- Remove from over and invert pan. Cool completely. (Do not remove cake from pan).
- Turn pan upright. Poke holes in cake about 1 and a half inches deep and a half inch apart with a large fork or a wooden skewer.
- Zest one lemon to measure 1 tbs. zest.
- Juice lemon to get 1/4 cup juice.
- In a medium bowl combine powdered sugar, lemon juice and zest.
- Whisk until smooth.
- Slowly pour glaze over cake, spreading evenly.
- Let stand 30 minutes or until glaze is set.
- When ready to serve cut into pieces with serrated knife and serve with a dallop of Cool Whip. Pour a spoonful of strawberries and juice over the top of the Cool Whip.
Nutrition Facts : Calories 221.8, Fat 1.5, SaturatedFat 1.1, Cholesterol 0.2, Sodium 230.6, Carbohydrate 50.8, Fiber 0.7, Sugar 37.2, Protein 3.2
HEAVENLY ANGEL FOOD CAKE
You'll be pleasantly surprised at how easy this classic cake is to make!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 16
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position. Heat oven to 375°F.
- Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
- Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
- Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.
Nutrition Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
HONEY ANGEL FOOD CAKE
The moistest, yummiest cake from mom, Hattie! She always made it, then taught me.
Provided by Shannon
Categories Desserts Cakes Angel Food Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place a 10-inch tube pan in the oven. Preheat oven to 425 degrees F (220 degrees C).
- Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and continue to beat until egg whites stand in peaks. Gradually add honey while beating continually to integrate until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Sift flour and white sugar together. Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate. Stir vanilla into the batter.
- Remove hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump pan several times on a flat surface to break air bubbles in batter.
- Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool cake in pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 38.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 4.3 g, Sodium 148.4 mg, Sugar 28.5 g
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