Food: Angel Food Cake - PressFrom - US

FoodAngel Food Cake

22:05  12 january  2019
22:05  12 january  2019 Source:

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Angel food cake , or angel cake , is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam.

1 1/4 cups cake flour, 1 3/4 cups white sugar, 1/4 teaspoon salt, 1 1/2 cups egg whites, 1 teaspoon cream of tartar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.

Angel Food Cake© Photo: Liz Andrew/Styling: Erin McDowell

Look, not every cake needs multiple layers and heaps of buttercream frosting. That's the beauty of our angel food cake recipe. It's light and airy and satisfyingly simple. The timing couldn't be better, either, since slices are best served with plenty of fresh berries and whipped cream. Consider it your go-to summer dessert.

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1 cup cake flour

¼ teaspoon salt

10 egg whites

½ teaspoon cream of tartar

1½ cups sugar

1 teaspoon pure vanilla extract


2 cups fresh mixed berries (strawberries, blueberries, blackberries, etc.)

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Best Angel Food Cake . For our daughter's wedding, a friend made this lovely, airy cake from a It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with

A classic Angel Food Cake Recipe that can be made with either all-purpose or cake flour. This is a simple and from-scratch recipe and includes plenty of tips and a video to help ensure your cake

1 tablespoon lemon juice

3 tablespoons sugar

Whipped cream, as needed for finishing


1. Preheat the oven to 350°F. Place an angel food cake pan (tube pan) on a baking sheet. Do not grease the cake pan.

2. Make the Cake: Sift the cake flour and salt to combine. Set aside. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on medium speed until frothy, 1 minute.

3. Increase the speed to high and continue to whip, adding the sugar gradually in a slow, steady stream. Continue to whip until the egg whites are light and glossy, 4 to 5 minutes. Dip the whip attachment into the egg whites--the mixture should stand straight up and be relatively firm but not clumpy.

4. Add the vanilla extract and mix to combine. Add the flour mixture to the egg whites and fold to combine using a spatula. Pour the batter into the prepared cake pan and spread into an even layer. Bake until the cake is evenly golden and fully baked, 40 to 45 minutes.

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Rainbow Waffle Cake We whipped up this gorgeous layer cake in under an hour. Meet rainbow waffle cake. It's your new go-to for birthdays, anniversaries and when you just really, really want cake. RELATED: Unicorn Toast Is About to Become Your Kid’s Favorite Food Ingredients: 8 ounces cream cheese, at room temperature ¾ cup confectioners’ sugar 1½ cups heavy cream 2 teaspoons pure vanilla extract 6 round homemade waffles (we used our cake batter waffles recipe) Rainbow sprinkles, as needed for finishing Directions: 1.

Bake Alton Brown's light, airy Angel Food Cake from Good Eats on Food Network, then serve the prepared cake with whipped cream and berries.

An Angel Food Cake , or Angel Cake , has a sweet golden brown crust with a soft and spongy snowy white interior. This cake is made with egg whites, sugar, vanilla and almond extracts, and flour.

5. Invert the cake pan onto a cooling rack and let cool completely before unfolding.

6. Prepare the Berries: stir the berries with the lemon juice and sugar to coat. Let the mixture sit for at least 15 minutes.

7. Slice the cake and serve each slice with a few tablespoons of berries and whipped cream to taste.



181 calories

0g fat

41g carbs

4g protein

30g sugars


32 calories

0g fat

8g carbs

0g protein

7g sugars

This Is the Real Difference Between Chocolate Cake and Devil's Food Cake.
It's not all about name preferences—certain ingredient tweaks change the taste and texture of these two chocolate desserts.

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