Best Angel Food Torte Recipes

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CHOCOLATE-RASPBERRY ANGEL FOOD TORTE



Chocolate-Raspberry Angel Food Torte image

Here's a classic angel food cake dressed up in its Christmas best. This no-fuss torte tastes as great as it looks.-Lisa Dorsey, Pueblo, Colorado

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 6

1 prepared angel food cake (8 to 10 ounces)
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 cup baking cocoa
1 jar (12 ounces) seedless raspberry jam
Fresh raspberries and mint leaves

Steps:

  • Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form., To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.

Nutrition Facts : Calories 237 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 153mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

ANGEL FOOD TORTE



Angel Food Torte image

By using different food coloring and fresh fruits, I have fun "dressing" this dessert for various occasions throughout the year. It's a great way to get the kids involved in kitchen duty.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 3

1 prepared angel food cake (8 to 10 ounces)
1 carton (16 ounces) frozen whipped topping, thawed
2 cups sliced fresh strawberries, blueberries or raspberries

Steps:

  • Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving.

Nutrition Facts :

FRUIT-FILLED ANGEL FOOD TORTE



Fruit-Filled Angel Food Torte image

"I was so tired of eating plain angel food cake and fruit for dessert that I decided to combine the two with a little whipped topping-the result is this scrumptious and refreshing torte," says Hettie Johnson of Jacksonville, Florida. "It tastes as good as it looks!"

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 6

1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
1 can (15 ounces) reduced-sugar fruit cocktail, drained
1 prepared angel food cake (8 to 10 ounces)
1 can (11 ounces) mandarin oranges, drained
1 large navel orange, sliced, optional
Fresh mint, optional

Steps:

  • Fold 1-1/2 cups whipped topping into fruit cocktail just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with half of the fruit mixture. Repeat layers. Top with remaining cake layer. , Frost top and sides with remaining whipped topping. Arrange mandarin oranges on top. Refrigerate until serving. Serve with orange slices and mint if desired.

Nutrition Facts : Calories 0g sugar total.

RHUBARB-ORANGE ANGEL FOOD TORTE



Rhubarb-Orange Angel Food Torte image

This pretty torte is the perfect dessert for when company comes! And it's so simple-just spread a fruit sauce between layers of a prepared angel food cake, then frost and garnish with berries. -Sheila Long of Elmwood, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 10

1 package (16 ounces) angel food cake mix
1-1/2 cups sliced fresh or frozen rhubarb
3/4 cup frozen unsweetened raspberries, thawed
6 tablespoons sugar
5 tablespoons orange juice, divided
1/2 teaspoon grated orange zest
1 teaspoon minced fresh gingerroot
2 teaspoons cornstach
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Fresh raspberries, optional

Steps:

  • Prepare cake and bake cake according to package directions, using a 10-in. ungreased tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan. , Meanwhile, in a small saucepan, combine the rhubarb, raspberries, sugar, 4 tablespoons orange juice, orange zest and ginger. Cook, uncovered, over medium heat about 7 minutes or until rhubarb is tender. , In a small bowl, combine cornstarch and remaining orange juice until smooth; gradually stir into the fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely., Split cake into three horizontal layers. Place the bottom layer on a serving plate; spread half of the rhubarb mixture to within 1/2 in. of edges; repeat layer. Top with the third layer. Frost top and sides with whipped topping. Garnish with raspberries if desired. Refrigerate leftovers.

Nutrition Facts : Calories 215 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

PINEAPPLE ANGEL FOOD TORTE



Pineapple Angel Food Torte image

In Duncansville, Pennsylvania, Jane Lynn uses a few simple ingredients to transform prepared angel food cake into an impressive dessert. "It can be whipped up in 10 minutes and adds a festive look to your table," she promises.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 12 servings.

Number Of Ingredients 7

1/2 cup cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple, undrained
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces)
1/2 cup sweetened shredded coconut
Maraschino cherries

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in pineapple. Fold in whipped topping. , Split cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1-1/3 cups pineapple mixture. Repeat. Place top layer on cake; spread with remaining pineapple mixture. Sprinkle with coconut; garnish with cherries.

Nutrition Facts :

ANGEL FOOD TORTE



Angel Food Torte image

Make and share this Angel Food Torte recipe from Food.com.

Provided by bmcnichol

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 4

1 prepared angel food cake
red food coloring (optional)
1 (16 ounce) container frozen whipped topping, defrosted
2 cups raspberries or 2 cups sliced strawberries

Steps:

  • Slice angel food cake into thirds horizontally.
  • If desired, tint the topping pink with a few drops of food coloring.
  • Spread each cake layer with topping and 1 cup fruit (well drained, if frozen).
  • Reassemble layers and spread remaining topping over entire cake.
  • Chill until ready to serve.

MOCHA ANGEL FOOD TORTE



Mocha Angel Food Torte image

Chocolate, toffee and a hint of coffee make this torte a popular request at Hillary Brunn's house. The Santa Rosa, California reader uses a few instant ingredients to give prepared angel food cake heavenly homespun flair.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 6

1-1/3 cups cold whole milk
1 package (3.9 ounces) instant chocolate pudding mix
1 tablespoon instant coffee granules
1 cup heavy whipping cream, whipped, divided
1 prepared angel food cake (8 to 10 ounces)
2 Heath candy bars (1.4 ounces each), crushed

Steps:

  • In a large bowl, combine the milk, pudding mix and coffee; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping., Cut cake in half horizontally; place the bottom layer on a serving plate. Spread with half of the pudding mixture. Top with remaining cake., Fold remaining whipped cream into remaining pudding mixture; spread over top and sides of cake. Sprinkle with crushed candy bars. Chill for 2 hours before serving.

Nutrition Facts :

FRUIT-FILLED ANGEL FOOD TORTE RECIPE



Fruit-Filled Angel Food Torte Recipe image

"I was so tired of eating plain angel food cake and fruit for dessert that I decided to combine the two with a little whipped topping?the result is this scrumptious and refreshing torte," says Hettie Johnson of Jacksonville, Florida. "It tastes as good as it looks!"

Provided by @MakeItYours

Number Of Ingredients 12

1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
1 can (15 ounces) reduced-sugar fruit cocktail, drained
1 prepared angel food cake (8 to 10 ounces)
1 can (11 ounces) mandarin oranges, drained
1 large California Navel Orange, sliced, optional
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Steps:

  • Fold 1-1/2 cups whipped topping into fruit cocktail just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with half of the fruit mixture. Repeat layers. Top with remaining cake layer.
  • Frost top and sides with remaining whipped topping. Arrange mandarin oranges on top. Refrigerate until serving. Serve with orange slices and mint if desired.
  • Yield: 12 servings.
  • Originally published as Fruit-Filled Angel Food Torte in Light & Tasty
  • April/May 2002, p16
  • Print
  • Add to Recipe Box

What is Angel Food Torte?

Angel food torte is a classic dessert that is loved by many people around the world. It is made from light, fluffy, and airy cake layers that are stacked on top of each other. The cake is usually made from whipped egg whites, sugar, flour, cornstarch, and cream of tartar. The result is a cake that is moist, airy, and irresistible.
Origins of Angel Food Torte
Angel food torte is believed to have originated in the United States, specifically in the mid-1800s. It was a popular dessert among the wealthy, who had access to the necessary ingredients such as sugar and eggs. The cake was widely popularized in the early 1900s when baking powder became readily available, making it easier for people to make the recipe at home.
Ingredients of Angel Food Torte
Angel food torte is a simple recipe with a small number of ingredients. The main ingredients include egg whites, sugar, flour, cornstarch, and cream of tartar. The egg whites are whipped until stiff peaks form, and then sugar is slowly added to the mixture. The dry ingredients are then folded in, and the batter is baked in a pan.
Variations of Angel Food Torte
Although the classic angel food torte recipe is delicious on its own, there are many variations you can make to create different flavors and textures. Some common variations include adding flavors such as lemon, vanilla, or almond extracts. You can also add citrus zest, nuts, or berries to the batter before baking. Another popular variation is to create a chocolate angel food torte by adding cocoa powder to the batter.
Serving Angel Food Torte
Angel food torte is a versatile dessert that can be served in many different ways. It can be decorated with whipped cream, fresh berries, or a fruit compote. It can also be served with a custard or sauce, such as a chocolate or caramel sauce. Another popular way to serve angel food torte is by slicing it into individual servings and topping each slice with fresh fruit or cream.
Conclusion
Angel food torte is a classic dessert that has been enjoyed for generations. Its light and airy texture make it a perfect dessert for any occasion, and its versatility allows for many different variations and serving options. Whether you're looking for a classic recipe or a new twist on the original flavor, there are many different options to choose from when it comes to angel food torte.
Angel food torte recipes are an all-time favorite for many people. This light and fluffy dessert is perfect for any occasion and can be served with a variety of toppings to create a new and exciting dessert every time. However, making angel food torte can be tricky as there are specific steps that need to be followed to get it right. In this article, we will present some valuable tips to make angel food torte recipes that are sure to impress everyone. Tip 1: Use a clean bowl When making angel food torte, it is crucial to use a clean, dry bowl. Any trace of oil or grease will ruin the meringue and prevent the egg whites from stiffening properly. Therefore, it is best to use a stainless steel or glass bowl as they are easy to clean and do not retain any residue. Tip 2: Separate egg whites carefully Separating egg whites can be a daunting task, but it is essential to get it right when making angel food torte. Any yolk in the egg whites will prevent them from whipping up into a fluffy meringue. Therefore, it is recommended to separate the egg whites carefully, making sure not to get any yolk in the bowl. A good tip is to separate each egg into a small bowl before adding it to the main mixing bowl. This way, if a yolk breaks, it will not ruin the entire batch. Tip 3: Use room temperature egg whites When making angel food torte, it is best to use room temperature egg whites. This is because cold egg whites take longer to whip and may not reach the desired stiffness. Therefore, it is recommended to take the eggs out of the refrigerator about 30 minutes before separating the egg whites. Tip 4: Use cream of tartar Adding cream of tartar to the egg whites helps to stabilize the meringue and prevents it from collapsing. Cream of tartar is an acidic ingredient that helps to break down the egg whites' protein structure and make them more stable. It is recommended to add about 1/8th of a teaspoon of cream of tartar per egg white. Tip 5: Add sugar gradually When making angel food torte, it is important to add the sugar gradually to the egg whites. Adding sugar too quickly can cause the meringue to lose its volume and deflate. Therefore, it is best to add the sugar in small portions while whisking continuously until all the sugar has been incorporated. Tip 6: Sift flour and sugar Sifting the flour and sugar is crucial when making angel food torte. This is because it helps to remove any lumps and aerates the mixture, resulting in a lighter and fluffier dessert. Sifting the ingredients three times is recommended to ensure they are well combined. Tip 7: Fold the flour mixture gently When adding the flour mixture to the meringue, it is essential to fold it in gently. Overmixing the batter can cause it to deflate and lead to a dense cake. Therefore, it is recommended to use a spatula to fold in the flour mixture carefully. A good tip is to cut through the mixture and fold it over using a figure-eight motion. Tip 8: Use a tube pan When making angel food torte, it is best to use a tube pan. This type of pan has a hollow center that allows the cake to cook evenly, resulting in a light and fluffy dessert. A non-stick tube pan is recommended to make it easier to remove the cake from the pan. Tip 9: Do not grease the pan When making angel food torte, it is crucial not to grease the pan. The cake needs to stick to the sides of the pan as it rises, providing support and structure to the cake. Greasing the pan will prevent the cake from rising correctly and result in a dense cake. Tip 10: Invert the pan to cool Once the angel food torte is done baking, it is important to invert the pan to cool. This is because the cake is light and airy and needs to cool upside down to prevent it from collapsing. A tube pan with legs is recommended to allow air to circulate freely and cool the cake faster. In conclusion, making angel food torte recipes can be challenging, but by following these valuable tips, you can create a light and fluffy dessert that is sure to impress everyone. Remember to use a clean bowl, separate the egg whites carefully, use room temperature egg whites, add cream of tartar, and sugar gradually. Sift the flour and sugar, fold the batter gently, use a tube pan, do not grease the pan, and invert the pan to cool. These tips will help you make a perfect angel food torte every time, and you can experiment with different toppings and flavor combinations to create new and exciting desserts.

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