CLASSIC ANGEL FOOD CAKE (WITH 5 DESSERT OPTIONS)
This recipe make a Classic Angel Food Cake plus 5 amazing desserts like Heavenly Bananas Foster Bread Pudding, Lemon Angel Torte, Frozen Berry Angel Shortcake, Chocolate Speckled Angel Cake, and Peach Melba Cupcakes. I found this recipe in Woman's Day magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Adjust oven rack to lowest position; heat oven to 350. You'll need a 10-inch tube pan with removable bottom. Line bottom with nonstick foil, cutting to fit around the tube; place into pan.
- Whisk together cake flour, 1/4 cup sugar and the salt; transfer mixture to a sieve set over a small bowl.
- In large bowl, beat the egg whites with electric mixer on medium speed 2 minutes until frothy and well blended. Add the cream of tartar; increase speed to medium-high and beat until soft peaks start to form, about 3 minutes. While still beating, add the remaining 1 cup sugar in a slow stream; continue to beat until whites are very thick and hold firm peaks when beaters are lifted, about 3 minutes. Beat in the vanilla.
- Transfer mixture to a large, wide bowl. Sift 1/3 of the flour mixture over whites; fold in with a rubber spatula. Repeat twice with the remaining flour, folding in until incorporated. Scrape batter into pan and spread evenly. Run a knife through the batter to remove any air pockets.
- Bake 35 minutes, or until top of cake springs back when pressed with fingertip or a skewer inserted into cake comes out clean. Immediately invert the pan onto a wire rack. Cool completely, upside down.
- To loosen cake, run a knife around all sides of pan. Lift cake out of pan by tube. Loosen cake from bottom; invert to unmold.
- Heavenly Bananas Foster Bread Pudding: 1/2 baked angel food cake cut into cubes (6 cups), 2 1/4 cups milk, 3 large eggs, 1/2 cup light brown sugar, 1/4 cup spiced rum, 2 teaspoons vanilla extract, 3 sliced 1/2-inch thick firm ripe bananas, confectioners' sugar for dusting, lowfat vanilla ice cream (optional). Heat oven to 350. Spread out angel food cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven. Whisk milk, eggs, sugar, rum and vanilla in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature for cake cubes to absorb most of the milk mixture. Heat oven to 350. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set. Let stand 15 minutes. Dust top with confectioners' sugar. Serve with small scoops of vanilla ice cream. Serves 8.
- Lemon Angel Torte: Cake: 1/2 recipe angel food cake batter. Lemon Filling: 3/4 teaspoon unflavored gelatin, 1 tablespoon water, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1/2 teaspoon grated lemon zest, 1/4 cup lemon juice, 1/3 cup each orange juice and water, 1/4 cup reduced fat sour cream, 1/2 cup sliced toasted almonds, confectioners' sugar for dusting. Cake: Line a 9x5x3-inch loaf pan with double thickness of nonstick foil extending 2-inches over ends of pan. Prepare batter adding 1 teaspoon almond extract and 1/2 teaspoon grated lemon zest instead of the vanilla extract in step 3. Bake 28 minutes, or until a skewer inserted into center comes out clean. Immediately invert the pan onto a wire rack. Cool completely. To loosen cake, run a knife around long sides of pan. Lift out of pan by foil ends and place in freezer with foil to firm up. Lemon Filling: Sprinkle gelatin over water in small cup to soften. In medium saucepan, whisk sugar and cornstarch until blended. Stir in lemon zest and juice, orange juice and water. Cook over medium heat, stirring constantly, until mixture comes to a gentle boil. Stir in gelatin. Boil 1 minute, stirring constantly, until it thickens. Transfer to a bowl; stir in sour cream. Cover surface of filling with plastic wrap; let cool to room temperature. To assemble torte using a serrated knife, cut cake lengthwise into three even layers. Place bottom layer on a serving plate; spread with 1/2 cup Lemon Filling. Top with a second layer; spread with another 1/2 cup filling. Place last layer on top, cut side down. Spread sides of torte with remaining filling. Press almonds around sides of torte. Refrigerate 1 hour. To serve dust top with confectioners' sugar. Using the back of a large knife, score the sugar into a diamond pattern, or sear the score lines by placing a 12-inch metal skewer over a stovetop burner until end is red hot. Use a kitchen towel to pick up skewer; singe diamond pattern into sugar. Serves 8.
- Frozen Berry Angel Shortcake: Prepare angel food cake with these changes. Line the bottom of 9x3-inch springform pan with nonstick foil, then attach the sides of the pan. Substitute raspberry extract for the vanilla in step 3, and add 3 drops liquid red food color with the extract. Spread in prepared pan and bake as directed. Cool the cake completely, in pan, upside down on a wire rack. To loosen cake, run a thin bladed knife around sides of pan; remove pan sides. Invert cake and remove pan bottom. To assemble shortcake using a serrated knife, cut cake into 2 layers. Place bottom layer, cut side up, on pan bottom and spread with 1/3 cup strawberry topping. Spoon 3 cups slightly softened lowfat strawberry ice cream or frozen yogurt over topping. Spread another 1/3 cup strawberry topping over ice cream. Top with remaining cake layer, cut side down. Freeze at least 4 hours or overnight. (Once the cake is frozen, it can be wrapped and stored in freezer up to 2 weeks). To serve transfer frozen cake to a serving plate. Frost with 2 cups thawed lite whipped topping or lightly sweetened whipped cream. Decorate with strawberries or raspberries. Refrigerate 30 minutes to soften slightly before serving. Serves 12.
- Chocolate Speckled Angel Cake: Prepare angel food with the changes. After adding flour in step 4, fold 2oz finely chopped bittersweet chocolate and 1 1/2 teaspoon grated orange zest into batter. Spread in prepared tube pan; bake as directed. Cool cake and remove from pan as directed. To serve place cake on a serving plate. In a 1-cup glass measure, combine 2oz chopped bittersweet chocolate, 4 teaspoons butter and 2 teaspoons light cornsyrup. Microwave on high 45-60 seconds until melted; whisk mixture until glaze is smooth. Let stand 1 hour or until glaze sets. If desired, garnish the top of the cake with 3.5oz chocolate bar (we used Lindt's intense orange dark chocolate with almond slivers) cut into small triangles. Arrange chocolate pieces in glazed or serve alongside cake. Serves 12.
- Peach Melba Cupcakes: Prepare angel food with these changes. You'll need 24 jumbo paper cupcake liners. Double up the liners, 2 per cupcake, and arrange on a large baking sheet. After adding flour in step 4, spoon the batter into a gallon-size ziptop bag; seal bag and cut off a 1/2-inch corner. Pipe the batter into the liners, filling each almost to the top. Smooth tops with an offset spatula. Bake 20 minutes, or until pick inserted in centers come out clean. Cool on baking sheet on wire rack. Melba Sauce: puree in a blender 1 thawed 10oz package frozen raspberries in syrup. Scrape berry mixture through a fine-mesh sieve set over medium bowl to remove seeds; discard seeds. To assemble cupcakes you'll need 1 thawed 1-pound bag frozen sliced peaches (any thick slices should be cut into thinner slices). If desired, toss peaches with 1/4 cup sugar. Carefully peel back inner paper liner; remove cupcake. Slice off rounded top with a serrated knife; cut top into quarters. Place cupcake bottom back into outer paper liner and spoon some Melba Sauce over cut surface. Top with a dollop of whipped nondairy topping. Place 3-4 peach slices into whipped topping. Drizzle with more sauce; add another dollop of whipped topping. Stick cupcake top quarters into cream. Serves 12.
Nutrition Facts : Calories 138.9, Fat 0.1, Sodium 94.5, Carbohydrate 30.2, Fiber 0.2, Sugar 21.1, Protein 3.9
LINDA'S FANTABULOUS ITALIAN BREAD A B M
After trying a few other Italian bread recipes I decided to adapt my old one to more modern methods. It is even better than doing it all by hand since the dough is handled less. Use a silpat when working with this dough since it is a little sticky.
Provided by Secret Agent
Categories Yeast Breads
Time 3h20m
Yield 1 huge loaf, 24 serving(s)
Number Of Ingredients 16
Steps:
- Pre heat oven to 375 while dough rises. If you are using a pizza stone it is important to have it screaming hot.
- Put all ingredients **except** last 5 into bread machine on DOUGH cycle. Run through the entire dough cycle, turn off the machine and start it over so you get two kneading and rising cycles. It will make a nice difference in the loaf.
- Put dough onto a silpat which is on a cookie sheet with no edges and punch down, letting it rest for 10 to 15 minutes.
- Shape into a rectangle on the silpat.
- Roll the dough from the long side, pinching it as you roll to prevent it from unrolling.
- Gently move the loaf to one side of the pan.
- Sprinkle the silpat with cornmeal and position the loaf 'kitty cornered' in the pan, with the seam side down.
- Let rise in a warm spot covered with a damp towel for 30 to 40 minutes until it is doubled (I use my proofing oven on the lowest setting, about 100 degrees.
- With a very sharp knife, carefully slash the loaf in 4 places.
- Mix the egg white with a drop of water and gently brush it on the loaf. Wait 5 minutes and gently brush it again.
- Sprinkle with toasted sesame seeds (I really cover the loaf heavily and it looks so beautiful when it comes out of the oven).
- Put the silpat onto your baking stone quickly by sliding it off of the baking sheet which has no sides. If you are not using a stone just put the pan in the oven as usual.
- Toss 6 ice cubes onto the bottom of your oven and shut the door. Repeat 10 minutes later with 6 more ice cubes.
- Bake a total of 35 to 40 minutes or until the loaf sounds hollow when tapped. 15. Cool on a wire rack before slicing.
- Wonderful with pasta.
- Leftovers make great toast!
Nutrition Facts : Calories 91.7, Fat 2.3, SaturatedFat 0.4, Cholesterol 14.7, Sodium 157.7, Carbohydrate 14.7, Fiber 1, Sugar 0.8, Protein 2.9
ITALIAN ANGEL FOOD CAKE
Provided by Scott Conant
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the sugar in a food processor and process until it is finely ground. Divide the sugar in half. Combine one half with the flour, leavening agent and salt and place in a sifter.
- Combine the egg whites, 1/3 cup room temperature water, cream of tartar and vanilla. Place in the bowl of the standing mixer. Start on slow for 2 minutes, and then increase the speed to medium. Slowly add the remaining sugar to the egg whites and continue to mix.
- Once the egg whites are at medium peaks, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it together. When completely combined, transfer to a 10-inch ungreased angel food cake pan. Transfer to the oven and bake for 35 minutes.
- Remove from the oven and invert while still in the pan. Let cool for at least an hour upside down.
- Insert a knife around the edges and remove from the pan. Serve.
ANGEL BREAD - BREAD MACHINE RECIPE
A light and heavenly bread that has a wonderful taste and a soft fluffy texture. Make sure you grease your pans and you will be rewarded with 2 delightful loaves of bread. Same basic dough as used in my Recipe #341433. (Preparation includes machine time and rising time.)
Provided by Silent Rain
Categories Yeast Breads
Time 2h30m
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Grease two 5 x 9 bread pans.
- Add the ingredients in the order listed in your bread machine manual (per manufacturer).
- Select dough cycle and push start.
- When cycle is done, remove the dough to a lightly floured board, cut into 2 halves.
- Shape each piece into a loaf and place in greased bread pans.
- Cover and let rise until double in size (about 50 - 60 minutes).
- Bake in 350 degree oven for 25 - 30 minutes depending on your oven.
- Rub tops with margarine or butter when you removed from oven.
- Remove from bread pans and let cool on a wire rack.
- When completely cool store in 1 gallon zip type bags.
- Enjoy!
MY SWEET ITALIAN ANGEL
Steps:
- Place the sugar in a small sauce pan, add enough water for it to resemble wet sand. Place over medium-high heat and bring up to a bubble, simmer until the sugar has dissolved in the water. Remove from the heat and add the limoncello, let it cool while you prepare the cake and filling.
- In a bowl combine the lemon zest, ricotta cheese and the honey. Cut the angel food cake into 3 slices horizontally; make sure the slices are of equal thickness so that you end up with 3 doughnut looking slices of the same thickness. Arrange the bottom slice on a serving plate. With a pastry brush drench the slice with 1/3 of the limoncello mixture, top the slice with a 1/2 of the ricotta cheese mixture, repeat with the next layer and finish the top with the last 1/3 of the limoncello mixture.
- Slice and serve alongside some mixed berries.
KUGELHOPF (BREAD MACHINE)
Traditionally baked in a fluted pan topped with almonds, this delicately sweet loaf is a festive addtion to any meal. You can serve it right out of your machine or tansfer kneaded dough to a bundt pan for a traditional presentation. From Electric Bread.
Provided by Bev I Am
Categories Yeast Breads
Time 2h10m
Yield 1 1/2 pound loaf
Number Of Ingredients 11
Steps:
- Combine according to your manufacturer's directions.
- Success Hints: To serve traditionally, transfer kneaded dough after first rise to a buttered bundt or ring mold.
- Sprinkle slivered almonds into pan before placing dough in, and then top dough with more almonds.
- Allow to rise about one hour and then bake at 375 for 40-50 minutes.
- Immediately remove from pan.
- This recipe can be made using regular and rapid bake cycles.
ITALIAN ANGEL FOOD CAKE - BREAD MACHINE RECIPE - (3.2/5)
Provided by ChisCooking
Number Of Ingredients 7
Steps:
- Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and light crust color, then press start.
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