PRETTY-IN-PINK ANGEL FOOD CAKE
Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve this dessert with macerated berries and sweetened sour cream. Martha made this recipe on episode 612 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together flour and 3/4 cup superfine sugar 4 times.
- In the bowl of a standing mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.
- Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
- Transfer batter to an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Meanwhile, combine the berries, lemon juice, and remaining 1/4 cup superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners' sugar, and remaining 1 teaspoon vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.
PINK ANGELS - A SQUARE RECIPE
These classic Canadian squares go by many names such as Pink Sin or Pink Ladies. After much debate, I decided to call mine Pink Angels since they're pink, devilishly sweet, and you have to beat the devil out of the icing.
Provided by Charmian Christie
Categories Baking
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F. Grease an 8-inch square baking pan and set aside.
BLUSHING ANGEL HAIR PASTA
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to "fry" the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm.
- In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander.
- Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese.
PINK ANGEL FOOD CAKE
Pink lemonade-flavor drink mix gives angel food cake mix its delicate hue. Top with mixed berries for the win.
Provided by My Food and Family
Categories Recipes
Time 1h3m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake in 10-inch tube pan as directed on package, dissolving the drink mix in measure of water listed on cake mix package before beating with the dry cake mix.
- Cool 5 min. on wire rack. Invert pan; cool cake completely. Loosen cake from sides of pan with knife. Gently remove cake from pan.
- Slice cake. Serve topped with COOL WHIP and berries.
Nutrition Facts : Calories 190, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 28 g, Protein 4 g
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