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.
LEMON-GLAZED LEMON ANGEL FOOD CAKE
If you're in a super duper hurry, you can buy an already prepared angel food cake but when you have the time, this version is scrumptious. This recipe calls for lemon oil, which can be hard to find in some areas of the country. Try it with lemon extract but keep your eye out for lemon oil, available in specialty food stores.
Provided by Food Network
Categories dessert
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
- Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
- Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan).
- Bake one hour or until top is golden brown and the cake pulls away from pan sides.
- Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
- You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
- While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.
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
ANGEL FOOD CAKE
This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. -Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
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 35-40 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 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
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Angel Food Cake with Mountain Dew Glaze Recipes: Exploring the Classic and Quirky Combination
Angel food cake with mountain dew glaze recipes may sound like an unlikely pair, but this sweet and tangy combination has been around for a while. Some people swear by its unique flavor profile, while others are hesitant to try it out. Regardless of your stance, let's take a closer look at this dessert trend and what makes it special.
The Classic Angel Food Cake
Before we dive into the mountain dew glaze, let's familiarize ourselves with the base component of this recipe: angel food cake. This light and fluffy cake is made with egg whites, sugar, flour, and cream of tartar. It's named after its delicate texture, akin to the airy and fluffy qualities of angels' wings.
Angel food cake is often served on its own, topped with fresh berries or whipped cream. It's also a popular choice for strawberry shortcake, as the lightness of the cake complements the juicy sweetness of the strawberries.
Making the Mountain Dew Glaze
Now, onto the star of the show: the mountain dew glaze. This recipe involves mixing powdered sugar with mountain dew soda until it reaches a thin consistency. The mixture is then poured over the fully cooled angel food cake, creating a sweet and tangy coating.
Some variations of this recipe call for adding lemon or lime juice to the glaze, enhancing the citrusy notes of the mountain dew. Others suggest using other carbonated sodas, such as sprite or 7-up, for a slightly different flavor profile.
The Appeal of Angel Food Cake with Mountain Dew Glaze Recipes
So, why do people love this quirky dessert combination? Here are a few reasons:
- The unexpected flavor: Angel food cake is a subtle and mildly sweet dessert on its own. The addition of mountain dew glaze provides a unique burst of tanginess that excites the taste buds.
- The nostalgia factor: For some, mountain dew may evoke memories of childhood and carefree summers. The combination of this soda with a classic dessert like angel food cake may tap into feelings of nostalgia and comfort.
- The novelty: Let's face it, angel food cake with mountain dew glaze is not a traditional dessert combination. Some people may be drawn to it simply because it's something different and adventurous to try.
Other Angel Food Cake Variations to Try
If you're not sold on the mountain dew glaze, don't worry – there are plenty of other ways to dress up angel food cake. Here are some ideas:
- Chocolate ganache: Melt together chocolate chips and heavy cream, and pour the mixture over the cake. As it cools, it will harden into a rich and decadent coating.
- Vanilla bean whipped cream: Whip together heavy cream, powdered sugar, and the seeds from a vanilla bean until it forms stiff peaks. This velvety topping complements the airy texture of the angel food cake.
- Fruit salsa: Dice up a mix of fresh fruits, such as strawberries, kiwi, and pineapple. Toss them together with a bit of sugar and lemon juice, and spoon the mixture over the cake slices.
- Candied citrus zest: Use a vegetable peeler to remove strips of zest from oranges, lemons, or limes. Blanch them in boiling water to remove bitterness, then simmer them in simple syrup until they become translucent. Let them cool and harden before using them as a crunchy and sweet garnish for the cake.
Tips for Baking Angel Food Cake
Whether you decide to go with the mountain dew glaze or try out a different topping, here are some tips to ensure that your angel food cake turns out perfectly:
- Use room temperature egg whites: Room temperature egg whites will whip up more easily and create a more stable structure for the cake.
- Avoid overbeating the egg whites: Beating the egg whites too much can cause the cake to become dense or rubbery. Look for stiff peaks that hold their shape, but stop beating once you reach that point.
- Use a tube pan: Angel food cakes are typically baked in tube pans, which have a removable bottom and tall sides. This allows the cake to bake evenly and rise to its full height without collapsing.
- Cool the cake upside down: After the cake is done baking, immediately invert the pan onto a bottle or cooling rack. This prevents the cake from collapsing as it cools.
With these tips and ideas in mind, you can experiment with your own variations of angel food cake and find the perfect flavors for your taste buds. Whether you prefer classic or quirky, there's no denying the heavenly appeal of this light and fluffy dessert.