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
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
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
LIGHT CHEESECAKE
Make and share this Light Cheesecake recipe from Food.com.
Provided by Steve P.
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. Next add the sour cream, flour, vanilla, pineapple and juice.
- Beat egg whites addding pinch of cream of tartar (I use a 1/4 teaspoon) Beat until stiff, then fold into batter.
- Prepare 10 inch springform pan.
- Grease and sprinkle graham cracker crumbs on bottom and sides of pan.
- Put batter in prepared pan.
- Place pan in a pan of water. (I use a large roasting pan with about an inch or two of water).
- Bake at 350 for 50 Minutes.
- Then turn off oven and leave door halfway opened for 1 hour.
- After 1 hour remove cake from oven.
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.
LIGHT AS A FEATHER CAKE
My mom cut this recipe out from the Honolulu Star Bulletin in the early 70's. It was our family's absolute favorite cake - a moist, lemony chiffon that always came out perfect. Then she misplaced the recipe sometime in the 90's and I thought it was lost forever. In a bit of serendipity, my best friend from elementary school got my address a couple of months ago and we started corresponding. I mentioned the recipe to her (even she remembered the cake after all these years!) and lamented that I doubted I'd ever find it again. Well, guess what? My mom had given her mom the recipe when we were kids, and she still had it! I was so happy I could have hugged my friend - if she didn't live 2000 miles away! I'm posting this here so I'll never, ever lose it again. Note: Thanks to **Tinkerbell** for reminding me that the cake needs to cool upside down so it stays tall and fluffy!
Provided by Chilicat
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Separate eggs, placing whites in a large mixing bowl. Sprinkle cream of tartar on egg whites and beat on high until soft peaks form.
- Slowly add in 1/2 cup of the sugar until whites are stiff but not dry.
- In a medium sized bowl, sift flour, sugar, salt, and baking powder together.
- Make a well in the sifted ingredients and add oil, egg yolks, water, and extract. Beat until smooth.
- Fold egg yolk mixture gradually into beaten egg whites. Pour batter into ungreased angel food cake pan.
- Bake at 350F for 45 min or until cake is golden and springs back when touched.with a finger. Cool upside down by balancing the inside ring of the pan on a bottle or funnel (if your pan doesn't have cooling legs).
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