Best Angel Food Cake With Caramel Sauce Recipes
ANGEL FOOD CAKE
Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy!
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 7
Steps:
- Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
- In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
- In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
- Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
- If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
- Store leftovers in the refrigerator for up to 5 days.
ORANGE ANGEL FOOD CAKE WITH CARAMEL SAUCE AND TROPICAL-FRUIT COMPOTE
Provided by Abigail Johnson Dodge
Categories Cake Mixer Egg Dessert Bake High Fiber Wedding Orange Tropical Fruit Kiwi Mango Spring Passion Fruit Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 25
Steps:
- For sauce:
- Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt. Stir until butter melts. Cool.DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
- For cake:
- Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
- Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
- Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
- Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD: Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
- For compote:
- Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO HEAD: an be made 2 hours ahead. Cover and chill.
- Slice cake; transfer to plates. Spoon compote alongside; top with caramel.
ANGEL FOOD CAKE WITH WARM CHERRY SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes.
- Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.
CARAMEL FROSTING FOR ANGEL FOOD CAKE
This is my family's traditional angel food cake frosting. It is so very rich that it may be complete overkill on a sweeter, heavier cake. My grandmother made many a birthday cake using this recipe. In fact, the photograph that I have included is from my older brother's 2nd birthday in March 1961!
Provided by Mercy
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter in a saucepan and then add the brown sugar.
- Boil and stir for at least one minute.
- Take the saucepan off the heat and add the milk.
- With a hand mixer beat in the powdered sugar, one cup at a time until the spreading consistency is right for you.
- It should not be a very thick consistency for angel food cake, because it will harden as it cools.
Nutrition Facts : Calories 267.2, Fat 7.9, SaturatedFat 5, Cholesterol 21.1, Sodium 75.8, Carbohydrate 50.6, Sugar 49.6, Protein 0.3
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Angel Food Cake with Caramel Sauce Recipes: An Overview
Angel food cake is a light, airy, and spongy cake that is a classic dessert in many parts of the world. It is made with egg whites, flour, sugar, and some other ingredients, and it has a unique texture that makes it stand out from other cakes. Angel food cake is often served with a variety of toppings, but one of the most popular ones is caramel sauce. Caramel sauce is a sweet, buttery, and luscious topping that complements the lightness of angel food cake perfectly. It is made by cooking sugar, butter, cream, and a few other ingredients until they caramelize and form a thick, sticky sauce. Caramel sauce can be made in many different ways and with various ingredients, but the basic recipe remains more or less the same. In this article, we will delve deeper into the world of angel food cake with caramel sauce recipes. We will explore the history of these two delicious desserts, the different variations of the recipes, and some tips and tricks on how to make the perfect cake and sauce.The History of Angel Food Cake
Angel food cake is believed to have originated in the United States in the 19th century. The cake was a favorite among the settlers who used to make it with the ingredients they could find easily. Being light, spongy, and made with egg whites, angel food cake was also a hit with the health-conscious people who were afraid of consuming too much fat and cholesterol. The name of the cake is said to have originated from its ethereal, heavenly texture that resembles the lightness of angel wings. Since then, angel food cake has become a classic dessert in many parts of the world and is often served at special occasions such as weddings and birthdays.The History of Caramel Sauce
Caramel sauce, on the other hand, is believed to have been around for centuries. The sauce was first made in the Middle East and was called "qahwa" or "coffee." It was made by boiling down sugar with water until it turned into a thick syrup. The recipe for caramel sauce spread across the world, and by the 19th century, it had become a popular topping for desserts such as ice cream, cakes, and pies. The addition of cream and butter to the recipe added a rich and buttery flavor to the sauce, making it even more irresistible.Angel Food Cake with Caramel Sauce: Variations of the Recipe
There are many variations of angel food cake with caramel sauce recipes, and each one has its own unique twist. Some people like to add a pinch of salt to the caramel sauce to balance out the sweetness, while others like to sprinkle some chopped nuts over the cake for added texture and flavor. One popular variation of the recipe is the chocolate angel food cake with caramel sauce. This cake is made by adding cocoa powder or melted chocolate to the batter, giving it a rich and decadent flavor. The caramel sauce adds a buttery sweetness to the cake, making it a perfect dessert for chocolate lovers. Another variation of the recipe is the pineapple angel food cake with caramel sauce. This cake is made by adding crushed pineapple to the batter, giving it a refreshing and tropical flavor. The caramel sauce adds a sweet and tangy flavor to the cake, making it a perfect dessert for summer picnics and barbecues.Tips and Tricks for Making the Perfect Angel Food Cake and Caramel Sauce
Making the perfect angel food cake and caramel sauce requires some skill and patience. Here are some tips and tricks to help you achieve the best results: 1. Use a clean and grease-free bowl to whip the egg whites. Any oil or residue in the bowl can prevent the egg whites from whipping properly. 2. Sift the flour and sugar together several times to ensure that there are no clumps in the batter. 3. Add cream of tartar to the egg whites to stabilize them and help them whip faster. 4. Bake the cake in an ungreased tube pan to ensure that it rises properly and stays light and airy. The tube in the center of the pan helps the cake rise and cook evenly. 5. Let the cake cool completely before cutting it. Cutting the cake too soon can cause it to collapse and lose its shape. 6. Cook the caramel sauce over low heat and stir constantly to prevent it from burning or sticking to the pan. 7. Add a splash of vanilla extract or a pinch of sea salt to the caramel sauce to enhance the flavor. In Conclusion Angel food cake with caramel sauce is a classic dessert that is loved by many people around the world. Its light and airy texture and sweet, buttery topping make it a perfect dessert for any occasion. Whether you prefer a classic, chocolate, or pineapple version of the recipe, making the perfect angel food cake and caramel sauce requires some skill and patience. Follow these tips and tricks to achieve the best results, and enjoy this divine dessert in all its heavenly glory.Angel food cake with caramel sauce is a delicious dessert that combines the light and airy texture of angel food cake with the rich and sweet flavor of caramel sauce. However, making angel food cake can be challenging. Luckily, there are some tips that can help you make the perfect angel food cake with caramel sauce.
Tip #1: Use the Right Pan
One of the most important tips for making angel food cake is to use the right pan. Angel food cake requires a special pan called an angel food cake pan. This pan is typically made of aluminum or non-stick material and has a tall, narrow shape with a hollow center tube. Using the right pan helps the cake bake evenly and rise properly.
Tip #1.1: Avoid Using a Non-Stick Pan
While non-stick pans are convenient, they are not recommended for making angel food cake. The non-stick coating can prevent the cake from rising properly and cause it to stick to the pan.
Tip #1.2: Use an Unlined Pan
Avoid using a lined pan or one with a removable bottom. Angel food cake needs to cling to the sides of the pan as it rises, so it's important to use an unlined pan that is not greased.
Tip #2: Use Fresh, Room Temperature Eggs
Eggs are a key ingredient in angel food cake, and using fresh eggs is essential. Fresh eggs have a higher protein content, which helps the cake rise properly. Additionally, using room temperature eggs allows them to mix more evenly with the other ingredients.
Tip #2.1: Separate Eggs Carefully
When separating eggs, it's important to do it carefully. Even a small amount of yolk or eggshell in the whites can prevent them from whipping up properly.
Tip #2.2: Allow Eggs to Reach Room Temperature
Take the eggs out of the refrigerator and allow them to reach room temperature for about an hour before using them. This will help them mix more easily with the other ingredients.
Tip #3: Measure Ingredients Accurately
Measuring ingredients accurately is important when making angel food cake. Inaccurate measurements can affect the texture and rise of the cake.
Tip #3.1: Use a Kitchen Scale
Using a kitchen scale to measure ingredients like flour and sugar can help you achieve more accurate measurements. This is especially important for flour, which can vary in density.
Tip #3.2: Use Measuring Spoons
Use measuring spoons to measure small amounts of ingredients like baking powder and salt. The right amount of these ingredients is crucial to the success of the cake.
Tip #4: Sift Ingredients
Sifting ingredients like flour and sugar is important in angel food cake because it helps to incorporate air into the batter. This makes the cake light and airy.
Tip #4.1: Sift Ingredients Twice
To ensure that your ingredients are properly sifted, sift them twice. This will help to remove any lumps and thoroughly incorporate air into the batter.
Tip #5: Whip Egg Whites Properly
Whipping the egg whites properly is key to making angel food cake. Properly whipped egg whites will create the light and airy texture that is characteristic of angel food cake.
Tip #5.1: Use a Clean, Dry Bowl
Use a clean, dry bowl to whip the egg whites. Any oil or moisture in the bowl can prevent the egg whites from whipping properly.
Tip #5.2: Use Cream of Tartar
Adding cream of tartar to the egg whites can help stabilize them and make them easier to whip. Add about 1/8 teaspoon of cream of tartar for every 2 egg whites.
Tip #5.3: Whip Egg Whites to Stiff Peaks
Whip the egg whites until they form stiff peaks. This means that when you lift the beaters out of the bowl, the egg whites should form peaks that stand up straight without collapsing.
Tip #6: Fold Ingredients Carefully
Folding the ingredients together is an important step in making angel food cake. This step helps to incorporate the dry ingredients into the egg whites without deflating them.
Tip #6.1: Use a Rubber Spatula
Use a rubber spatula to fold the ingredients together. This helps to ensure that you don't overmix and deflate the egg whites.
Tip #6.2: Add Dry Ingredients Gradually
Add the dry ingredients to the egg whites gradually, in 3 or 4 batches. Gently fold them in using a spatula until they are just incorporated. Be careful not to overmix.
Tip #7: Bake the Cake Properly
Baking the cake properly is important to ensure that it rises properly and has the right texture. Follow these tips for best results.
Tip #7.1: Preheat Your Oven
Preheat your oven to 350 degrees Fahrenheit before baking the cake. This helps to ensure that the cake bakes evenly.
Tip #7.2: Bake Until Golden Brown and Firm
Bake the cake until it is golden brown and firm to the touch. This should take about 35-40 minutes. Avoid opening the oven door while the cake is baking, as this can cause it to collapse.
Tip #7.3: Invert the Cake to Cool
Once the cake is done baking, immediately invert it onto a bottle or cooling rack to cool. This helps to prevent the cake from collapsing as it cools.
Tip #8: Make Caramel Sauce from Scratch
Making caramel sauce from scratch is easy and adds a delicious flavor to angel food cake. Follow these tips for best results.
Tip #8.1: Use High-Quality Ingredients
Use high-quality ingredients like butter, heavy cream, and pure vanilla extract to ensure that your caramel sauce has the best flavor possible.
Tip #8.2: Use a Heavy-Bottomed Saucepan
Use a heavy-bottomed saucepan to make the caramel sauce. This helps to distribute heat evenly and prevent the sauce from burning.
Tip #8.3: Stir Constantly
Stir the caramel sauce constantly while it is cooking to prevent it from burning or sticking to the pan.
Tip #8.4: Use a Candy Thermometer
Use a candy thermometer to test the temperature of the caramel sauce. The sauce should reach 350 degrees Fahrenheit to achieve the right thickness.
Conclusion
Making angel food cake with caramel sauce can be a challenge, but these tips can help you achieve the best results. Remember to use the right pan, measure ingredients accurately, whip egg whites properly, fold ingredients carefully, and bake the cake properly. Making caramel sauce from scratch is also easy and adds a delicious flavor to the cake. Follow these tips for a delicious and impressive dessert that everyone will love.