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: Angel Food Cake Recipe
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| Australian Food recipes "1-2/3 cups (12 to 13) cold egg whites 3-1/2 ounces (1 cup) sifted cake flour 5 ounces (1-1/3 cups) confectioners' sugar 1/4 teaspoon salt 1-1/2 teaspoons cream of tartar 1 cup granulated sugar 1 teaspoon pure vanilla extract 2 teaspoons finely grated lemon zest " "1. Heat the oven to 325 degrees F. Put the egg whites in the bowl of a heavy-duty electric mixer. Set aside until the whites are slightly below room temperature, 60 degrees F, about 1 hour. 2. Sift the cake flour, confectioners' sugar, and salt onto a sheet of waxed paper; set aside. 3. Whip the whites on medium-low speed until frothy. Add the cream of tartar; turn the speed to medium. Continue whipping until soft peaks form. In a slow, continuous stream, add the granulated sugar, whipping until the whites thicken and form soft, droopy peaks. In the final moments of whipping, add the vanilla and lemon zest. The mixture should be fluffy but fluid enough to pour. 4. Sprinkle one-quarter of the flour mixture over the whites and, using a rubber spatula, gently fold the dry ingredients into the whites. Continue folding in the flour mixture, one-quarter at a time, until it has all been added. 5. Gently pour the batter into an ungreased 10-inch tube pan. Bake in the bottom third of the oven until the top is light golden and the cake feels spongy and springs back when touched, 45 to 50 minutes. Invert the pan onto the neck of a bottle or a funnel and let cool completely before removing from the pan. 6. To remove the cake from the pan, tilt the pan on its side and gently tap the bottom against the counter to loosen the cake. Rotate the pan, tapping a few more times as you turn it, until the cake comes free from the sides of the pan. Lift the cake from the pan. It should come out cleanly, leaving the crust on the sides of the pan. To serve, use a serrated knife and cut with a gentle sawing motion. Top with sugared berries, if you like " Australian Food recipes "12 large eggs 1-1/2 teaspoons cream of tartar 1/4 teaspoon salt 1-1/3 cups superfine sugar 1 teaspoon vanilla extract 1 cup cake flour (not self-rising) " "1. Heat oven to 350 degrees F. 2. Using an egg separator, separate one of the eggs into a small bowl or measuring cup. Then transfer egg white to a large bowl. Repeat with remaining eggs (this keeps any yolk from accidentally getting into all your whites). Discard yolks. Let egg whites warm to room temperature. Add cream of tartar and salt to egg whites. 3. Beat egg whites until frothy. Gradually beat in superfine sugar, 2 tablespoons at a time, until stiff but glossy peaks form, about 5 to 7 minutes. Beat in vanilla extract. 4. Fold flour into egg whites in two additions, until incorporated. Spoon batter into an ungreased 10-inch tube pan.Variation for a chocolate and vanilla marbled angel food cake: Follow directions above through step 3. Then remove half of the batter to a medium-size bowl. Reduce flour to 3/4 cup. Fold 1/2 cup of the flour into the batter in one of the bowls. Sift 1/3 cup unsweetened cocoa powder and the remaining 1/4 cup flour over the second half of the batter in the other bowl and fold in both. Spoon batters alternately into a 10-inch tube pan. Swirl together with a knife for a marbled effect. Bake and cool as directed in step 5. 5. Bake at 350 degrees F for 35 to 40 minutes, until top has risen very high and is lightly browned and cracked. Remove from oven and immediately invert onto baking sheet or neck of bottle. Cool completely. " Australian Food recipes "Cake Roll: 1 tablespoon superfine sugar 3/4 cup sifted cake flour (not self-rising) 1/4 teaspoon salt 9 egg whites 1-1/2 teaspoons vanilla 3/4 teaspoon cream of tartar Confectioner's sugar, for sifting Cranberry Curd Filling: 1 cup sugar 2-1/3 cups cranberries 6 tablespoons water 2 tablespoons cornstarch Garnish (optional): 1/2 cup heavy cream 3 tablespoons confectioners' sugar 1/2 cup fresh or frozen cranberries 2 tablespoons light corn syrup 1/4 cup granulated sugar Lime rind slivers " "1. Heat oven to 300 degrees F. Lightly coat 15-1/2 x 10-1/2 x 1-inch baking pan with nonstick cooking spray. Line bottom with waxed paper; spray paper. 2. Cake Roll: Sift together 1/2 cup of the superfine sugar, the flour and salt into bowl. Sift flour mixture 2 more times. 3. Beat egg whites in large bowl until foamy. Add vanilla and cream of tartar; beat until soft peaks form. Gradually beat in remaining 1/2 cup plus 2 tablespoons superfine sugar until stiff peaks form. Gradually sift flour mixture over beaten whites, folding in flour just until combined. Spread batter evenly in prepared pan. 4. Bake in 300 degrees F oven 20 minutes or until top of cake is lightly browned and springs back when lightly pressed. Remove pan to wire rack. If necessary, loosen sides of cake with spatula. Generously sift confectioners' sugar over top of cake. Cover top of cake with clean kitchen towel; invert onto another wire rack. Remove pan; peel off waxed paper. Starting from a short end, roll up cake and towel together. Place roll, seam side down, on rack to cool completely, 1 hour. 5. Prepare Cranberry Curd Filling: Simmer 1 cup sugar, 2-1/3 cups cranberries and 6 tablespoons water for 5 minutes. Strain well. Return to pan. Whisk in 2 tablespoons cornstarch; simmer 2 minutes, until thick. Cover; chill. 6. Very gently unroll cake. Carefully spread cranberry curd over cake, leaving 1/2-inch border; gently reroll. Place, seam side down, on platter. Refrigerate for up to 2 hours. 7. Garnish: Beat cream and confectioners' sugar in small bowl until stiff peaks form. Lightly brush cranberries with corn syrup; roll in granulated sugar. Garnish cake with cream, cranberries and lime rind " Australian Food recipes "3 6-ounce cartons lemon yogurt 1 4-serving-size package instant vanilla pudding mix 1 8-ounce container frozen light whipped dessert topping, thawed Fresh blueberries 1 8- to 9-inch purchased angel food cake, cubed Fresh mint sprigs (optional) " "1. In medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, whisking until smooth after each addition. Fold in whipped topping, half at a time. Serve lemon cream and berries over cubed cake. If desired, garnish with mint sprigs. Makes 16 servings. 2. Test Kitchen Tip: Any leftover lemon cream can be stored in the refrigerator for up to four days. " Australian Food recipes "1/3 cup sugar 1 tablespoon cornstarch 3/4 cup milk 1 egg 1 egg yolk 3 tablespoons lime juice 1 tablespoon butter 1 drop green food coloring 2/3 cup plain yogurt 1/2 of a 16-ounce purchased angel cake or one 10-ounce frozen pound cake, thawed 2 small red and/or gold papayas, sliced 2 medium kiwifruit, peeled and sliced 1 guava, cut into wedges (optional) " "1. In a small saucepan combine sugar and cornstarch. Stir in milk. Cook and stir milk mixture over medium heat until thickened and bubbly. Reduce heat. Cook and stir milk mixture for 2 minutes more. In a small mixing bowl beat egg and egg yolk. Gradually stir about 1/2 cup of the hot milk mixture into the beaten egg mixture. 2. Return milk and egg mixture to saucepan. Cook and stir until nearly bubbly. Do not boil. Cook and stir mixture for 2 minutes more. Remove from heat. 3. Stir in lime juice, butter, and food coloring. Cover surface of custard with plastic wrap. Cool completely. Fold custard into yogurt. Cover and chill. 4. To serve, cut angel cake or pound cake into 8 slices. Place one slice each on 8 dessert plates. Spoon lime custard onto each piece. Top with sliced fruits. Makes 8 servings. " Australian Food recipes "1 7 to 8-inch angel food cake 2 tablespoons orange liqueur 2 tablespoons orange juice 6 ounces bittersweet or dark chocolate 1/2 cup butter 1-1/2 cups powdered sugar 1/4 cup whipping cream " "1. Generously poke holes through the top of the cake all the way through with a long wooden skewer. Stir together orange liqueur and orange juice. Drizzle orange mixture over cake. For the chocolate glaze, in a small saucepan bittersweet or dark chocolate with butter over low heat, stirring frequently. Remove from heat. Whisk in powdered sugar and whipping cream. Spoon evenly over cake. Makes 10 to 12 servings. " Australian Food recipes "1 16-ounce package angel food cake mix 4 cups powdered sugar 1/4 cup hot water 1 teaspoon vanilla 1-1/3 cups chocolate-flavored puffed corn cereal " "1. Prepare and bake angel food cake mix according to package directions for a 10-inch tube pan. Cool as directed. 2. For icing, combine powdered sugar, hot water, and vanilla; if necessary, stir in additional water, 1 teaspoon at a time, to make the icing desired consistency. Spread icing over cake, allowing icing to run down sides of cake. Press cereal gently onto top. Makes 12 servings. " Australian Food recipes "1-1/3 cups half-and-half 1/2 cup sugar 2 tablespoons cornstarch 2 large eggs 3/4 teaspoon vanilla extract 1/2 teaspoon coconut extract 1/3 cup sweetened flake coconut 1/3 cup pecans, toasted (see Note) and chopped 1 prepared angel food cake (about 12 ounces) Frosting: 1 cup heavy cream 2 tablespoons sugar 3 tablespoons sweetened flake coconut, toasted (see Note) " "1. In saucepan, whisk together half-and-half, sugar, cornstarch and eggs. Bring to boiling over medium-high heat; boil, stirring, until thickened and smooth, about 2 minutes. Remove from heat. Stir in extracts, coconut and pecans. Let cool just until warm. 2. Cut cake horizontally with serrated knife into 3 equal layers. Place one layer on serving plate. Spread with 1 cup of filling. Place another layer on top; gently press into filling. Spread with remaining filling. Top with last layer. 3. Frosting: In bowl, beat cream until foamy. Add sugar gradually and continue to beat until stiff peaks form. Frost sides, center hole and top of cake with whipped cream. (Cake can be refrigerated 1 to 2 hours before serving.) Top with toasted coconut. 4. Note: Spread pecans on baking sheet. Toast in 350 degrees F oven until fragrant and lightly colored, 7 to 9 minutes. Let pecans cool; chop the pecans. Spread coconut evenly on baking sheet. Toast in 350 degrees F oven until lightly golden, stirring occasionally, 5 to 7 minutes. " Australian Food recipes "1 7 to 8-inch angel food cake 6 eggs, slightly beaten 1-1/2 cups milk 3 tablespoons sugar 2 teaspoons vanilla 1 tablespoon butter Whipped cream or creme fraiche Maple syrup Cut-up fresh strawberries " "1. Slice the angel food cake into 10 to 12, 1-inch thick wedges . In a shallow dish combine eggs, milk, sugar; and vanilla. Soak wedges in egg mixture for 1 minute per side. In a nontick skillet or on a nonstick griddle melt butter over medium heat. Cook 4 wedges at a time for 1 to 2 minutes on each side or until golden brown. To serve, stand slices in cake formation. Top with whipped cream or creme fraiche. Drizzle with maple syrup and top with strawberries. Serve immediately. Makes 10 to 12 servings. " Australian Food recipes "1-1/2 cups egg whites (10 to 12 large) 1-1/2 cups sifted powdered sugar 1 cup sifted cake flour or sifted all-purpose flour 1-1/2 teaspoons cream of tartar 1 teaspoon orange flower water or orange extract 1 cup granulated sugar 1 cup chopped edible flowers or 1/2 cup dried edible flower confetti* 2 tablespoons light-colored corn syrup 1/2 teaspoon orange flower water or orange extract 4 cups sifted powdered sugar 2 tablespoons orange juice Edible flowers, such as calendula, dianthus, and lavender 1 to 2 tablespoons hot water " "1. In an extra-large mixing bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift the 1-1/2 cups powdered sugar and flour together 3 times; set aside. 2. Preheat oven to 350 degrees F. Add cream of tartar and the 1 teaspoon orange flower water or orange extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). 3. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths, along with chopped edible flowers. Pour into an ungreased 10-inch tube pan. Gently cut through batter with a narrow metal spatula or knife to remove large air pockets. 4. Bake on the lowest rack of the oven for 40 to 45 minutes or until top of cake springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Using a narrow metal spatula, loosen sides of cake from pan; remove cake. 5. In a large mixing bowl combine corn syrup and the 1/2 teaspoon orange flower water or orange extract. Stir in 2 cups of the sifted powdered sugar and orange juice. Stir in remaining 2 cups powdered sugar and enough of the hot water to make an icing of drizzling consistency. 6. To frost cake, lightly brush off any excess crumbs. Place cake on wire rack over a 15x10x1-inch baking pan. Use a spoon or ladle to pour icing over cake to cover the cake completely. Let stand 20 minutes. Repeat with a second layer of icing. Let dry 20 minutes. Repeat with a third layer of icing. If necessary, reuse the icing that has dripped on the pan, straining it to remove crumbs. Let icing dry completely. Place edible flowers in a circle around bottom edge of cake. If desired, place English daisies or other edible flowers in a tiny vase in center hole of cake. Makes 12 servings. " Australian Food recipes "1/2 cup honey 8 ounces mascarpone cheese 1/2 cup whipping cream 1 teaspoon lemon juice 1 teaspoon snipped fresh rosemary 1 7 to 8-inch angel food cake " "1. In a saucepan, heat honey until thin enough to brush over cake. Beat together mascarpone cheese, whipping cream, and 1 tablespoon of the honey until light and fluffy. Fold in lemon juice and rosemary. Slice the cake horizontally in half. Brush tops of layers with the honey. Spread bottom layer with filling. Top with second layer. Serve immediately or cover and chill up to 2 hours. Makes 10 to 12 servings. " Australian Food recipes "1-1/2 cups egg whites (10 to 12 large) 1-1/2 cups sifted powdered sugar 1 cup sifted cake flour or sifted all-purpose flour 2 tablespoons unsweetened cocoa powder 1-1/2 teaspoons cream of tartar 1 teaspoon vanilla 1 cup granulated sugar 1 recipe Chocolate Powder Sugar icing (optional) (see recipe below) Sweetened whipped cream (optional) Fresh fruit (optional) " "1. In an extra-large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times. Measure 1 cup of the flour mixture; sift together with the cocoa powder. Set mixtures aside. 2. Add cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Transfer one-third of the mixture to another bowl. 3. Sift about one-fourth of the plain flour mixture over the larger portion of beaten egg whites; gently fold in. Repeat folding in the remaining plain flour mixture, using one-fourth of the flour mixture each time. Sift flour-cocoa mixture, one-third at a time, over small portion of beaten egg whites, folding in as above. 4. Gently spoon one-third of the white batter evenly in an ungreased 10-inch tube pan. Spoon half of the chocolate batter over white batter in pan. Repeat. Top with remaining white batter. Marble the batter. 5. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan). Cool completely. Using a narrow metal spatula, loosen sides of cake from pan. Remove cake from pan. If desired, drizzle with Chocolate Powdered Sugar Icing and serve with sweetened whipped cream or fresh fruit. Makes 12 servings. " Australian Food recipes "1 1/2 cups egg whites (10 to 12 large) 1 teaspoon cream of tartar 1 1/3 cups extra-fine granulated sugar 1 tablespoon finely shredded orange peel 1 cup sifted cake flour 1 1/3 cups water 2 6- or 7-ounce packages dried apricots, halved 1 cup dried cranberries 2/3 cup orange juice 1/3 cup granulated sugar 2 inches stick cinnamon 1/2 teaspoon vanilla 1/4 teaspoon almond extract " "1. In an extra-large bowl allow egg whites to stand at room temperature for 30 minutes. Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 11/3 cups extra-fine sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). 2. Sprinkle orange peel over beaten egg whites. Sift about one-fourth of the flour over beaten egg whites; fold in gently. Repeat, folding in the remaining flour by fourths. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets. 3. Bake on the lowest rack in a 350 degree oven about 40 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. 4. Meanwhile, for compote, in a medium saucepan combine water, apricots, cranberries, orange juice, the 1/3 cup sugar, the cinnamon, vanilla, and almond extract. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Discard cinnamon. Transfer the compote to a serving bowl. Serve warm or cool over cake slices. " Australian Food recipes "1 15- or 16-ounce package angel food cake mix, or one purchased standard-size angel food cake 1/2 cup sugar 2 tablespoons cornstarch 1/2 cup water 1 16-ounce package frozen unsweetened blackberries 2-1/2 cups sliced fresh strawberries or whole fresh blueberries " "1. If using a cake mix, prepare the cake according to package directions and let the cake cool on wire rack. 2. For the blackberry topping: In a large saucepan, stir together the sugar and cornstarch. Stir in the water. 3. Add the blackberries. Cook and stir till mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove the saucepan from the heat. Transfer the mixture to a bowl. Cover and chill. 4. Serve the slices of cake topped with some of the fresh berries, blackberry sauce and whipped cream, if you like. Makes 10 servings " | ||
