GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
THE BEST ANGEL FOOD CAKE
Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
- Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
- Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
- Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
- Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.
CITRUS ANGEL FOOD WITH PEACHES
Although we are finally experiencing spring, we are far from peach season in Minnesota. They must be growing well in CA, because my local co-op had a bin full of the most beautiful, fragrant and juicy peaches. I may just be desperate for a sign of summer, but I think this may be the best crop I've had in years. I cooked them with just a touch of honey and a vanilla bean. This light as air angel food has a healthy dose of citrus zest, which is a great balance to the sweet peaches.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- To bake the cake:
- Preheat oven to 350 degrees F.
- In a food processor, pulverize the sugars and cornstarch until very fine. In a large bowl, add half the sugar mixture (reserve the other half for later) with the salt and cake flour. Sift the sugar/salt/flour mixture 3 times, set aside.
- In a stand mixer, whip the egg whites, lemon juice, lemon zest, orange extract and cream of tartar with the whisk attachment, on high speed, until the whites are frothy. Slowly add the reserved sugar-cornstarch mixture to the whites and continue to whip until medium peaks.
- Sift 1/4 of the sugar/flour mixture over the whipped whites. Use a rubber spatula to gently fold them together. Repeat with another 1/4 of the sugar/flour and gently fold them together. Continue in this way until all the sugar/flour is incorporated.
- Spoon the batter into an ungreased angel food pan.
- Run a knife or spatula through the batter to get any large air bubbles out.
- Bake for about 35 minutes or until a tester comes out clean.
- Immediately invert the pan onto a wine bottle to prevent the cake from compressing.
- To make the peaches:
- To blanch and peel the peaches: Bring 8 quarts of water to a boil. Cut an "X" on the bottom of each peach and place them in the boiling water. Allow them to sit in the boiling water for up to 1 minute.
- Place the peaches in a bowl of ice water to stop the cooking. Use your fingers or a paring knife to remove the skin.
- Pit and slice the peaches. Place them in a pot with the honey and vanilla bean. Cook until the fruit is soft and the juices start to thicken to the consistency of maple syrup.
- Remove and place in a bowl. They can be served hot, room temperature or cold.
- Remove the cake and place it on a serving plate. Use an angel food comb to cut the cake and serve with the peaches.
PEACH ANGEL FOOD CAKE
This is a great tasting super easy (not to mention, low fat and low calorie) dessert!
Provided by Amy Brolsma
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 14
Number Of Ingredients 2
Steps:
- In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
- Pour into tube pan or 2 loaf pans.
- Bake according to directions on cake package.
- If desired, serve with whipped topping.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 32.5 g, Fiber 0.2 g, Protein 3.1 g, Sodium 319.5 mg, Sugar 24.6 g
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