Best Angel Cake With Meringue Icing Strawberry Ganache Recipes

Angel Cake with Meringue Icing Strawberry Ganache Recipes

Angel Cake with Meringue Icing Strawberry Ganache is a versatile and decadent dessert that is perfect for any occasion. This delicious cake boasts a light and airy texture that is sure to delight your taste buds. The angel cake is made with egg whites, flour, and sugar and typically does not contain any butter or oil. The result is a cake that is low in fat but high in flavor.

Ingredients

For the Angel Cake:

• 1 cup cake flour
• 1 1/2 cups sugar
• 12 egg whites
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Meringue Icing:

• 4 egg whites
• 1 cup sugar
• 1/4 cup water

For the Strawberry Ganache:

• 1 pint fresh strawberries
• 1/2 cup heavy cream
• 1 tablespoon sugar
• 2 tablespoons unsalted butter
• Pinch of salt
• 1/2 cup white chocolate chips

Instructions

1. Preheat the oven to 350°F. 2. In a medium bowl, sift together the cake flour and 3/4 cup of sugar, set aside. 3. In a large bowl, use an electric mixer to beat egg whites until they become frothy. 4. Add in cream of tartar, salt, and vanilla extract. 5. Beat the egg whites until they form stiff peaks. 6. Gradually add in the remaining 3/4 cup of sugar and continue to beat until the mixture is glossy and firm. 7. Fold in the flour mixture into the egg white mixture until they are fully combined. 8. Pour the batter into an ungreased 10-inch tube pan. 9. Bake the cake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. 10. Once done, invert the pan and allow the cake to cool for at least an hour in the pan. 11. To make the meringue icing, combine the egg whites, sugar, and water in a heatproof bowl and place it over a pot of simmering water. 12. Whisk the egg whites constantly until they become hot to the touch, and the sugar is dissolved. 13. Remove the bowl from the heat and beat the mixture using a stand mixer, on high speed, until the meringue forms stiff peaks, and it reaches room temperature. 14. To make the strawberry ganache, puree the strawberries in a blender or food processor until they're smooth. 15. In a saucepan, heat up the heavy cream, sugar, butter, and salt until they come to a simmer. 16. Turn off the heat, and stir in the white chocolate chips until they have fully melted, then add in the pureed strawberries. 17. Allow the ganache to cool and thicken in the fridge for at least an hour. 18. After the cake has cooled, use a long serrated knife to slice the cake horizontally into three layers. 19. Spread a layer of the strawberry ganache generously onto the bottom cake layer. 20. Place the middle cake layer on top of the ganache and repeat the same process. 21. Place the final cake layer on top and spread the meringue icing on top of the cake. 22. Using a kitchen blowtorch, lightly torch the meringue icing to get a golden brown color. 23. Serve angel cake with meringue icing strawberry ganache recipes chilled and enjoy!

Conclusion

This angel cake with meringue icing strawberry ganache recipe is a delightful and impressive dessert that is perfect for any occasion. The light and airy texture of the cake, combined with the sweet and tangy flavors of the strawberry ganache and the fluffy meringue icing, make for a truly decadent treat. Give it a try, and impress your family and friends with your baking skills!

Angel cake with meringue icing and strawberry ganache is one of the most delicious desserts that you can make at home. It is a light and fluffy cake that is perfect for any occasion. However, making an angel cake with meringue icing and strawberry ganache can be a bit tricky, especially if you are a beginner. In this article, we will provide you with valuable tips that will help you make the perfect angel cake with meringue icing and strawberry ganache.

Tips for Making the Perfect Angel Cake

1. Use the Right Pan One of the most important things to consider when making an angel cake is the pan that you are going to use. The best pan for an angel cake is an ungreased tube pan. Angel cakes need to cling to the sides of the pan as they rise to reach their maximum height, and greasing the pan will prevent it from sticking. The tube in the center of the pan helps the cake cook evenly and allows it to rise without collapsing. 2. Let Your Ingredients Reach Room Temperature When making an angel cake, it is important to let your ingredients come to room temperature before you start. This is especially important for the eggs, as cold eggs can prevent the cake from rising properly. Take your eggs out of the refrigerator about an hour before you plan to bake to give them time to come to room temperature. 3. Separate the Eggs Carefully Angel cakes are made with beaten egg whites, so it is important to separate the egg whites from the yolks carefully. Any trace of yolk or fat in the whites will prevent them from foaming properly, so make sure to separate them one at a time and check each white before adding it to the mix. 4. Beat the Egg Whites Carefully When beating the egg whites, it is important to do so with care. Use a clean, dry bowl, and start by beating the whites on low speed until they are frothy. Then increase the speed and continue to beat until the whites form stiff peaks. Overbeating the whites can cause them to become grainy and dry, so be careful. 5. Be Careful When Folding in the Flour Angel cake batter is made with cake flour, which is lighter and finer than all-purpose flour. When adding the flour to the beaten egg whites, it is important to do so carefully. Sift the flour over the egg whites and use a rubber spatula to fold the flour gently into the mixture. Overmixing the batter can cause it to lose volume, so be gentle.

Tips for Making Meringue Icing

1. Use Room Temperature Egg Whites As with the angel cake, it is important to let your egg whites come to room temperature before making meringue icing. This will help them to whip up into a fluffy and stable mixture. 2. Add Sugar Gradually When making meringue icing, it is important to add the sugar gradually to the egg whites. This will help them to become light and fluffy, and will prevent them from becoming grainy or lumpy. Add the sugar one tablespoon at a time, and continue to beat the mixture until it is glossy and forms stiff peaks. 3. Use Cream of Tartar Cream of tartar is a stabilizer that will help to prevent the meringue from collapsing. Add a small amount of cream of tartar to your egg whites before beating to help ensure a stable and fluffy mixture.

Tips for Making Strawberry Ganache

1. Use Fresh Strawberries Strawberry ganache is made with fresh strawberries, so make sure to choose ripe and flavorful berries. Wash and hull the strawberries, and puree them in a food processor or blender until smooth. 2. Heat the Cream To make the ganache, heat heavy cream on the stove until it is just starting to boil. Remove from heat and pour over the chopped chocolate in a bowl. Allow the mixture to sit for a minute or two before stirring to ensure that the chocolate has fully melted. 3. Add the Strawberry Puree Once the chocolate and cream are fully mixed, add the strawberry puree and stir to combine. Allow the mixture to cool slightly before using it to frost your angel cake.

Conclusion

Angel cake with meringue icing and strawberry ganache is a delicious and impressive dessert that is perfect for any occasion. Follow these tips to ensure that your angel cake is light and fluffy, your meringue icing is fluffy and stable, and your strawberry ganache is rich and flavorful. With a little patience and some careful attention to detail, you can create a dessert that is sure to impress your guests.