Best Cranberry Angel Food Cake Recipes

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CRANBERRY ANGEL FOOD CAKE



Cranberry Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 13

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
11/2 cups sugar
1 1/8 cup sifted cake flour
1 teaspoon pure vanilla extract
1 tangerine or orange, zested
1 cup fresh or thawed frozen whole cranberries
Glaze, recipe follows
2 tablespoons tangerine or orange juice
2 tablespoons cranberry juice
1 tablespoon egg whites
1 1/2 cups confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2-cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and cranberries. Spoon the batter into an ungreased tube pan. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate. The outside of the cake will remain in the pan.
  • Glaze: Stir the ingredients together until smooth.
  • Pour glaze over the top of the cake and spread with a spatula, letting it trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.

CRANBERRY ANGEL FOOD CAKE ROLL



Cranberry Angel Food Cake Roll image

An angel food cake roll with cranberry filling. Serve with whipped cream, if desired.

Provided by paigekowolewski

Categories     Cake Roll Recipes

Time 3h50m

Yield 10

Number Of Ingredients 13

nonstick cooking spray
¾ cup cake flour (not self-rising)
1 cup superfine sugar, divided
¼ teaspoon salt
9 large egg whites
1 ½ teaspoons vanilla extract
¾ teaspoon cream of tartar
2 tablespoons superfine sugar
¼ cup confectioners' sugar, or as needed
1 cup white sugar
2 ⅓ cups fresh cranberries
6 tablespoons water
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a 10x15-inch baking pan with nonstick spray. Line the bottom of the pan with waxed paper, then spray the paper.
  • Sift cake flour, 1/2 cup superfine sugar, and salt into a bowl. Sift the mixture two more times.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add vanilla and cream of tartar, continuing to beat until soft peaks form. Gradually beat in remaining 1/2 cup plus 2 tablespoons superfine sugar. Gradually sift flour mixture over egg white mixture, folding it in until just combined. Spread batter evenly in the prepared pan.
  • Bake in the preheated oven until top of cake is lightly browned and springs back when lightly pressed, about 20 minutes.
  • Remove cake and set on a wire rack. Loosen sides with a spatula, then generously sift confectioners' sugar over top. Cover cake with a clean kitchen towel and invert onto a second wire rack. Remove the pan and peel off the waxed paper. Starting at the short end, roll up the cake and towel together. Place, seam-side down, on a rack and let cool completely, about 1 hour.
  • Simmer cranberries, sugar, and water in a pan over medium-low heat for 5 minutes. Strain well and return to the pan.
  • Whisk in cornstarch; simmer until thick, about 2 minutes. Cover and chill until cake has fully cooled.
  • Very gently unroll the cooled cake. Carefully spread cranberry filling over top, leaving a 1/2 border with no filling. Gently re-roll the cake and place, seam-side down, on a serving platter. Refrigerate for up to 2 hours before serving.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 58.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 4.2 g, Sodium 108.9 mg, Sugar 46.7 g

SCRUMPTIOUS CRANBERRY ANGEL FOOD CAKE



Scrumptious Cranberry Angel Food Cake image

This is the best angel food cake! I imagine it would also work well with other types of berries too - fresh, frozen or dried. Be careful when separating the eggs, if you get one drop of yolk in the whites, it won't whip properly.

Provided by Maito

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 cup cake flour
1 1/2 cups sugar, divided use
12 large egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup cranberries, picked over (or more, if you are really into cranberries)
1 tablespoon orange zest (from 1 orange, I use a microplaner)

Steps:

  • Preheat oven to 375 degrees F.
  • Clean and dry tube or bundt pan (trace amounts of oil may cause whipped egg whites to deflate).
  • Stir together flour and 3/4 cup sugar, and set aside.
  • In a large bowl, whip egg whites with vanilla, cream of tartar, and salt until medium stiff peaks form.
  • Gradually add remaining 3/4 cup sugar, and continue to whip until stiff peaks form. Batter will fill mixer's bowl and appear very shiny (see note in step 7 also).
  • Carefully fold in flour mixture, 1/3 of it at a time.
  • Carefully fold in cranberries and orange zest (batter should be very thick - when I made it it was thick enough to keep the cranberries in suspension and they did not sink to the bottom during baking - see photos).
  • Pour batter evenly into pan.
  • Bake for 40 minutes, or until cake is light golden brown and springs back when lightly touched.
  • Invert pan over the top of a thin necked bottle and allow to cool completely (this prevents decompression while it is cooling).
  • Loosen cake by running a knife around the edges and center of the pan. Invert onto a serving plate.

Nutrition Facts : Calories 243.1, Fat 0.2, Sodium 228.9, Carbohydrate 53.4, Fiber 0.9, Sugar 38.4, Protein 6.9

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