Sorbetto di Uva Fragola con “Torta degli angeli” (Concord grape sorbetto with Angel food Cake) Recipe
This is a simple and light dessert that you will want to prepare again and over again in a variety of different variations. Served on its own or with a drizzle of chocolate or fruit syrup, it is delicious. It is also delicious when topped with ice cream and berries. Poached or baked winter fruits, such as pears, apples, or quince, are my favorite accompaniments in the winter. (This recipe is provided courtesy of Lidia Bastianich.)
- In the case of the Cake
- 112 cups confectioner’s sugar, plus additional for dusting the cake
- 1 cup cake flour, plus additional for dusting the cake a pinch of fine kosher salt
- 12 big egg whites that have been left at room temperature Cream of tartar, 1 cup granulated sugar, 2 teaspoons vanilla extract are all used in this recipe. In order to make the Concord Grape Sorbet
- Concord grapes (approximately 5 cups), 1 cup sugar, 1 cup water, and 2 teaspoons lemon juice are used in this recipe. 1 lemon’s zest, finely grated
- Fresh berries, to be used as garnish
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). On a piece of parchment paper, sift together the flour, confectioners’ sugar, and salt until well combined. Egg whites and cream of tartar should be beaten until frothy in a mixer fitted with a whisk attachment until foamy. The granulated sugar should be slowly incorporated while you continue to beat on medium-high speed for about 5 minutes, or until firm peaks form. Mix in the vanilla and lemon zest until well combined. Remove the mixing bowl from the mixer and fold in approximately one-third of the flour mixture until well combined. Gently mix in the remaining flour in two more additions until everything is well combined. Scrape the batter into a 10-inch tube pan that has not been oiled. Because this is really a meringue cake, there is no need to oil the angel food baking pan because the cake will need to climb the sides of the pan when baking. Unless the pan has been oiled, this will not occur correctly. Bake for 45 minutes, or until the top is gently browned and a toothpick inserted in the center comes out clean, depending on your oven. Cool on the counter (if your pan has “legs”), or invert and cool on the neck of a glass bottle (if your pan doesn’t have legs). Allow for thorough cooling. To loosen and unmold the mold, run the edges of a knife around the pan. Serve with a coating of confectioners’ sugar and a scattering of fresh berries after cutting into wedges with a serrated knife Remove any seeds and stems from the concord grapes after they have been washed and dried. In a small saucepan, combine the sugar and water and bring to a simmer over medium-high heat, stirring slowly, until the sugar dissolves. Add the grapes and lemon juice and cook for 10 minutes, stirring occasionally. Cooking the fruit while squish it with your hands. Remove the pan from the heat and set it aside to cool. Using a fine-mesh strainer, sift the mixture to eliminate any particles that have formed while it was cooling. While straining, gently swirl the contents of the strainer with a spoon, but do not press the particles through. Make a tight seal around the sorbet base and refrigerate for at least 1 hour or overnight until extremely cold. Pour the refrigerated foundation into the ice cream machine and turn it on for a few minutes. Stir until the sorbet has the consistency of a thick smoothie, perhaps 10 minutes more or more. The majority of machines take between 10 and 15 minutes to complete this task. Prepare sorbet in pint containers or other freezer-safe containers and cover with plastic wrap. Make sure to freeze the sorbet for at least 4 hours, or until it has solidified. For best results, allow the sorbet to soften on the counter for a few minutes before serving.
Strawberry Angel Food Dessert
My coworkers requested that I bring this dish to an office potluck, and now I’m expected to do it on a regular basis (sigh.). Following the advice of other reviews, I reduced the amount of sugar to 3/4 cup. Additionally, I created my own glaze using the following ingredients: 1 qt. of water should be cooked for 5 minutes. Sliced berries, 1 cup sugar, 3 tablespoons cornstarch, and 1 tablespoon lime juice; if glaze is too thick, thin with a little orange juice. Important: the quart of strawberries used for the glaze must be purchased separately from the quart of strawberries used for the topping.
- Numerous remarks were received on how delicious the fresh strawberries were, and some people compared them to a really fine strawberry shortcake.
- Even while it still tasted nice, it lacked the stunning bright red color and velvety feel of fresh strawberries.
- The yellow cake is my favorite.
- When it’s served, it’ll look even better.
More information can be found at
Most helpful critical review
I was really looking forward to trying this for a get-together I was hosting. It wasn’t until after I purchased the supplies and began preparing the dish that I learned that the majority of the reviews called for modifications to the recipe. Well, I chose to follow the recipe exactly, and the result was not nice at all. It was dry and heavy in my opinion. The cream cheese was far too thick for my liking. It was in desperate need of being brightened up. The whole thing just didn’t work out for me.
I wish people would quit giving anything 5 stars and instead entirely rewrite the recipe from scratch.
- Among the 5star ratings are 785
- 4star ratings are 109
- 3star ratings are 22
- 2star ratings are 12
- And 1star ratings are 3.
There are 785 five-star ratings, 109 four star ratings, 22 three star ratings, 12 two star ratings, and three one-star ratings.
Star Spangled Angel Food Cake Recipe
Each and every one of your guests will like this light angel food cakewith its fluffy cream cheese icing and strawberries and blueberries on top! This cake recipe, which is decorated in red, white, and blue, is perfect for Memorial Day, the Fourth of July, or any other special summer gathering.
- 1-inch angelfood cake mix or one-inch premade cake
- 2-packages (16-ounce total) softened cream cheese, 2 cups white sugar, 1/4 teaspoon salt, 2 teaspoons vanilla extract, 3-cups heavy cream, 4 ripe strawberries, 12 blueberries
- Bake the cake according to the package directions or get a pre-made cake from your local bakery
- And In a large mixing bowl, cream together the cream cheese, sugar, salt, and vanilla extract until smooth. Whip the heavy cream in a small bowl until stiff peaks form
- Set aside. Fold the whipped cream into the cream cheese mixture until it is well combined. Apply a thin layer of frosting to the cake using a spatula to lightly cover the surface. All of the crumbs will be held together and on the cake by this layer, which will function as a glue. Place the cake in the freezer for approximately 15 minutes, or until the initial layer of icing has hardened, before serving. The second coat of icing should be applied generously. This will be the ornamental layer on top of the other layers. Because the crumbs have been incorporated into the first layer, they will not show through. Remove the stems from four ripe strawberries and wipe them off with a moist paper towel. Thinly slice the strawberries and set aside. Strawberry slices are around four per strawberry. Make a flower or star pattern on the top of the frosted cake by arranging three to four pieces in a circle. Using two to three cleaned and dried blueberries, place them in the middle of the strawberry stars
- And Allow to rest until ready to serve
- The fruit may be placed in a variety of ways while still achieving the desired patriotic impact.
Bake the cake according to the package directions or get a pre-made cake from your local bakery. Using an electric mixer on medium speed, smooth out the cream cheese mixture with the sugar, salt, and vanilla. Whip the heavy cream in a small mixing bowl until stiff peaks form; set aside. Toss the whipped cream into the cream cheese mixture until it is well distributed. Prepare the cake by sprinkling a thin layer of icing on top with a spatula. All of the crumbs will be held together and on the cake by this layer, which will function as a glue.
- Second coat of icing should be applied liberally.
- Fortunately, because the crumbs have been embedded in the first layer, they will not show through.
- Strawberries should be sliced into tiny pieces before serving.
- Make a flower or star pattern on the top of the frosted cake by arranging three to four pieces.
- Allow to sit until ready to serve.
Heavenly Blueberries and Cream Angel Food Cake Dessert
Home»Recipes»Desserts» Dessert: Angel Food Cake with Blueberries and Cream (Delicious). This exquisite blueberry angel food cake dish is both light and delectably tasty. Simple to prepare, it is the ideal way to cap off any dinner! This delectable little delicacy is exactly what it sounds like. Heavenly. In addition, it’s fluffy. In addition, it’s creamy. It’s a sloppy mash of bliss on a platter, with a sweet and tart balance. And, because it is so light and sweet, this blueberry angel food cake dessert is the ideal way to round out any meal or celebration (fantastic for a potluck or for when you have company over for dinner).
This dessert is easy, quickly, and easily convertible to any different flavors.
This dish is surprisingly easy to create, and it all starts with.you guessed it.angel food cake as the base.
Store-bought vs homemade angel food cake
You may use the following ingredients to make this blueberry angel food cake dessert:
- Angel food cake mix, angel food cake prepared at a supermarket, angel food cake made from scratch
Whatever method you pick, use it with confidence and don’t look back again. The angel food cake from a box (literally my mother’s favorite cake ever) was a staple of my childhood, and I have absolutely no qualms about declaring that it is actually better than handmade angel food cake. Please do not abandon a cooked cake mix angel food cake that I have prepared for a significant occasion. It’s not going to end nicely. However, I can also provide a high endorsement to this very quick homemade angel food cake recipe that I found online.
It does not ask for cake flour, and it offers an insanely delicious chocolate version as an alternative to it.
A creamy combination of half-and-half (or evaporated milk), sugar, and cream cheese is slathered over the enticing cake pieces.
There is no need to be concerned about the crumby parts creating small glumps here and there. Everything will work out in the end. Moreover, as long as you are mixing it slowly and as unaggressively as possible, the cake will hold up well.
Trifle dish or not?
The first time I shared this recipe with you, I was all about layering the creamy angel food cake cubes with the blueberries and cream in a beautiful trifle dish, which I thought was a great idea back then. And I continue to do so. Sometime I use a 9×13-inch baking pan; other times, I use a 9×13-inch baking pan. Not only does it make the dessert a bit more practical, but it also makes the layers thinner, which makes serving it a lot more convenient. When it comes to serving, this dessert is a muddled up mass of wonderful magic, so don’t be too stressed about the appearance.
I like to put the dessert in the refrigerator a few hours before serving it.
Variations on the blueberry theme
There are an infinite number of taste combinations. Simply reading through the comment thread can provide you with some inspiration! A large number of readers have:
- Instead of blueberries, I used raspberries, blackberries, peaches, cherries, or strawberries (or frozen mixed berries) in place of the homemade fruit filling
- I used canned pie filling for the handmade fruit filling
- Used blueberries and strawberries to create a red, white, and blue variant for patriotic occasions
- Increased the amount of fruit filling by half to get a greater fruit-to-cake ratio
A variant I prepared this summer used thislemon yogurt bread in lieu of the angel food cake, and raspberries in place of the blueberries (everything else remained the same, including the creamy filling, whipped cream, and the rest of the fruit filling components). Oh.my.goodness. It was really fantastic. If you haven’t had the pleasure of tasting this delectable blueberries and cream angel food cake delicacy, I believe it is past time. It’s delectable, and it’s one of my all-time favorite sweets!
Heavenly Blueberries and Cream Angel Dessert
- Yield:12servings Preparation time: 2 hours and 30 minutes Cooking Time: 10 minutes Time allotted: 2 hours 40 minutes
Blueberry Filling (see note):
- Fresh or frozen blueberries, 2 teaspoons (27 grams) granulated sugar, 2 teaspoons (18 grams) cornstarch, and 14 cup cold water are all you need to make this delicious dessert. 1/2 to 1 tablespoon of freshly squeezed lemon juice is recommended.
Cake and Cream:
- 1 angel food cake, cut into 1-inch cubes (see note)
- 1 pound angel food cake (see note)
- Light or normal cream cheese, melted to room temperature (16 ounces/4544 g)
- Two and a half cups half-and-half or evaporated milk
- Two and one-third cups (141g) granulated sugar
- 3 tablespoons (22 grams) powdered sugar
- 1 12 cups heavy cream
- 3 tablespoons (22 grams) powdered sugar
- 1 12 cup heavy cream
Angel Food Cake: The amount of angel food cake you need to use for this recipe is highly dependent on the type of angel food cake you are using. Compared to a cake mix angel food cake, store-bought cakes and this handmade angel food cake may be slightly smaller — I generally end up using around 3/4 of a cake mix angel food cake for this recipe. Add the cake cubes one at a time, coating them evenly with a thick layer of whipped cream. If you use too many cake cubes, the cake may get dry (especially if it is made in advance).
To Prepare Ahead: This dessert may be constructed and refrigerated for up to 24 hours ahead of time.
I like seeing all of the deliciousness that you are creating in your kitchens!
The recipe was initially published in November 2013 and has been updated with additional photographs and recipe notes in August 2019.
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Cake – Wikipedia
The term “cookie slice” redirects here. Cake and pie server is a type of silverware that may be found here.
|Main ingredients||Usuallyflour,salt,sugar,eggs, andbutteroroil|
Baked cake is a type of sweet dessert that is often created with flour, sugar, and other ingredients and is baked. Cakes were originally bread adaptations, but nowadays they encompass a diverse variety of preparations that can be simple or complicated, and that share characteristics with other sweets such as pastries, meringues, custards, and pies. Cakes are sometimes known as “cake pops” or “cake pops.” The most often used cake components are flour, sugar, eggs, butter oroilormargarine, a liquid, and a leavening agent, such as baking soda or baking powder.
There were several alternatives for the core components and a variety of additional ingredients and flavorings that included dried, candied, or fresh fruit, almonds, chocolate, and extracts such as vanilla among others.
Marzipan, piped borders, and candied fruit are some of the options for fillings and decorations on cakes.
There are innumerable cake recipes, some of which are bread-like, others which are rich and ornate, and many of which are hundreds of years old.
The term “cake” has a long and illustrious history. The term “kaka” is of Viking origin, being derived from the Old Norse word “kaka.” The ancient Greeks referred to cake as o (plakous), which was derived from the word for “flat,” which was taken from the word for “round” (plakoeis). It was made from wheat, eggs, milk, almonds, and honey, all of which were blended together. They also had a cake known as “satura,” which was a flat, thick cake with a lot of layers. Placenta was the name given to cake during the Roman period, which was taken from the Greek word for “placenta.” A baked placenta was placed on a pastry foundation or within a pastry casing before being cooked.
In ancient Rome, the basic bread dough was occasionally enhanced with butter, eggs, and honey, resulting in a baked item that was sweet and cake-like in texture.
Cakes were originally baked in the same way that bread was in England: the most noticeable differences between a “cake” and a “bread” were the round, flat shape of the cakes and the cooking method, which turned cakes over once during the baking process, whereas bread was left upright throughout the baking process (see image above).
Sponge cakes, which are leavened with beaten eggs, are believed to have been invented during the Renaissance, likely in Spain.
Historically, the term “cake” has been used to refer to a variety of baked goods. Originally from the Old Norse word “kaka,” the term “kaka” is of Viking origin. A cake was known as o (plakous) by the ancient Greeks, and the term o was derived from the word for “flat,” which was taken from the word for “cake” (plakoeis). Flour, eggs, milk, almonds and honey were all put together to make the cake. “Satura,” another type of cake, was a hefty, flat dessert that was popular among the locals. After the Romans conquered Greece, the word “placenta” (meaning “placenta”) was used to refer to cake.
Aleavener, fryingfrittersinolive oil, and cheesecakes made from goat’s milk were all inventions of the ancient Greeks.
In his first book of exile,Tristia, LatinpoetOvid mentions his and his brother’s birthday celebration and cake.
It is possible that sponge cakes, which are leavened with beaten eggs, were first made in Spain during the Renaissance.
Cakes can be roughly classified into numerous kinds, with the primary distinction being the ingredients used and the mixing processes used. Despite the fact that unambiguous instances of the distinction between cake and bread are readily available, the correct categorization has always eluded researchers.
Sugar, eggs, and flour are combined to form a creamed butter and sugar mixture. For this recipe, they rely on the mixture of butter and sugar, which is beaten for a long period, to integrate enough air into the batter. A traditional pound cake is created with one pound of each of the following ingredients: butter, sugar, eggs, and flour. Another sort of butter cake that gets its name from the proportions of the components used is the 1-2-3-4 cake, which stands for one, three, and four. 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs are used in this recipe.
Baking powder is used in various butter cakes, such as Victoria sponge, to make them fluffy.
Mlai gao (steamed sponge cake) is a traditional Chinese dessert. The ingredients for sponge cakes (also known as foam cakes) are beaten eggs, sugar, and flour. Traditional sponge cakes are simply leavened with eggs, and this is still the case today. A large portion of the leavening comes from trapped air in a protein matrix (usually beaten eggs), with a little amount of baking powder or other chemical leavening thrown in for good measure (see below). Traditionally, egg-leavened sponge cakes are considered to be the world’s oldest cakes created without the use of yeast.
The FrenchGénoiseis a sponge cake that is made with clarified butter and other ingredients.
Gateau, the French term for cake, is frequently used to refer to elaborately designed sponge cakes with extravagant toppings. Chiffon cakes are sponge cakes that have been infused with vegetable oil, which gives them their moistness.
Chinese sponge cake (ma lai gao, steamed sponge cake) Foam cakes are produced with beaten eggs, sugar, and flour, and are often referred to as “sponge cakes.” When it comes to sponge cakes, only eggs are used to leaven them traditionally. A large portion of the leavening comes from trapped air in a protein matrix (usually beaten eggs), with a little amount of baking powder or other chemical leavening thrown in for good measure. Baked without the use of yeast, sponge cakes made with egg whites are claimed to be the world’s oldest cake.
It is a sponge cake made with clarified butter that is popular in France.
Chiffon cakes are sponge cakes that have been infused with vegetable oil, which gives them their moist texture and appearance.
When people think of coffee cake, they think of a cake that is served with coffee or tea at breakfast or at a coffee break. Some recipes call for yeast as a leavening agent, while others call for baking soda or baking powder as substitutes. These cakes are frequently topped with a crumb topping known as streuselor and a thin glaze drizzle.
Baked flourless cakes include baked cheesecakes and baked flourless chocolate cakes, amongst other varieties. The truth is that cheesecakes are not cakes at all, despite their name. The filling of cheesecakes is largely comprised of cheese (usually cream cheese,mascarpone,ricotta, or the like), and there is very little flour added, but a flour-based or graham cracker shell may be used. Cheesecakes are often served as desserts. As with cheesecakes, cheesecakes have a long history, with evidence of honey-sweetened cakes reaching back to ancient Greece.
Usually consisting of layers of sponge or butter cake that are filled with cream, jam, or other filling to hold the layers together, layer cakes are a popular dessert.
One egg cake
One egg cakes are cakes that are baked using only one egg. It is possible to make them with butter or vegetable shortening. When using two eggs for each cake was too expensive, a one-egg cake recipe was a cost-effective alternative.
Comparison with bread
Egg cakes are baked using only one egg and are extremely moist. They may be made with either butter or veggie shortening, depending on your preferences. When using two eggs for each cake was too expensive, a one-egg cake was a cost-effective alternative.
One-egg cakes are baked with only one egg. It is possible to make them using either butter or vegetable shortening. When using two eggs for each cake would have been too expensive, a one-egg cake recipe was the most cost-effective option.
One-egg cakes are baked with only one egg. They may be prepared using either butter or veggie shortening. When using two eggs for each cake was too expensive, one egg cake was a cost-effective alternative.
- Bundt cakes, cake balls, and cake pops are all options. Such is theKransekake, which is conical
- Cupcakes and madeleines, both of which are small enough to serve one person
- The most common type of layer cake is baked in a springform pan and then decorated. Sheet cakes, which are basic, flat, rectangular cakes cooked in sheet pans
- Swiss rolls
- And other similar recipes.
Special cake flour with a high starch-to-gluten ratio is manufactured from fine-textured, soft, low-protein wheat that has a fine texture and is low in protein. Cake flour is highly bleached, and when compared to all-purpose flour, it tends to produce cakes that are lighter in texture and less thick in texture. As a result, it is usually requested or desired in cakes that are intended to be soft, light, and/or brilliant white in color, such as angel food cake. If cake flour is required, however, a replacement can be prepared by substituting a small proportion of all-purpose flour with cornstarch or by subtracting two teaspoons from each cup of all-purpose flour in the recipe.
When it comes to cake texture, certain recipes expressly call for or allow the use of all-purpose flour, particularly when a firmer or denser cake is sought.
Making a basic yellow cake from scratch When a cake fails to bake correctly, this is referred to as “dropping.”. Parts of a cake that “falls” may sink or flatten as a result of being cooked at an incorrect temperature (either too low or too high), being underbaked, or being placed in an oven that is too hot at the start of the baking process. Excessive quantities of sugar, flour, fat, or leavening can all contribute to a cake’s failure to rise properly. When a cake is exposed to chilly air that enters an oven through an open oven door during the cooking process, it might potentially fall.
During a birthday party, a beautifully adorned mango-flavored cake is served. Ice cream, frosting, and other toppings, such as sprinkles (which are referred to as “jimmies” in certain areas of the United States and as “hundreds and thousands” in some parts of the United Kingdom), are frequently used to decorate a finished cake. Flavorings such as vanilla extract or cocoa powder are frequently used in the preparation of frosting, which is typically produced from powdered (icing) sugar and a fat of some form, such as milk or cream.
- Commercial bakeries often use lard for the grease, and they beat the lard to generate air bubbles into the dough before baking it.
- Home bakers typically use lard, butter, margarine, or a mixture of these ingredients.
- New cake decorating items were available to the general public in the latter half of the twentieth century.
- Special equipment, like as piping bags and different piping tips, syringes, and embossing mats, are required for more complicated cake decoration.
- The icing is halfway put into the bag or syringe, which is occasionally tinted with food coloring.
- Open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and speciality tips are some of the most basic decorating techniques.
- A cake turntable, on which cakes are spun, can be used in the decorating of cakes.
- Florals, whether they are made of sugarcraft or wired sugar flowers, are an important aspect of cake décor.
A piped message is added to the top, and wired sugar flowers, hand-formed fondant flowers, marzipan fruit, and piped flowers, as well as crystallized fruits and flowers such as grapes and violets, are used to decorate the sides of the cake.
- Cakes with decorations include a chocolate layer cake with chocolate frosting and shaved chocolate on top
- And a vanilla layer cake with vanilla frosting and shaved chocolate on top.
The shelf life of cake packets intended for commercial distribution is determined by a number of factors. Cakes are high-moisture items that are susceptible to mold development. Numerous mold kinds, including Aspergillus flavus and various Penicillins, as well as Aspergillus niger, are routinely and frequently exposed to commercial cakes before they are packed for sale. Mold development is now controlled and inhibited by the use of preservatives and oxygen absorbents. The Centers for Disease Control and Prevention (CDC) advises against eating uncooked cake batter because it may contain E.
Raw flour may contain germs and so must be cooked in the same manner as other meals.
- Cake packets intended for commercial distribution have a shelf life that is determined by a number of variables. Cakes are high-moisture items that are susceptible to mold development. Numerous mold kinds, including Aspergillus flavus and various Penicillins, as well as Aspergillus niger, are routinely and frequently exposed to commercial cakes before they are packaged and sold. Mold development is now controlled and inhibited using preservatives and oxygen absorbents. Due to the possibility of E. coli contamination, the Centers for Disease Control and Prevention (CDC) has advised against eating uncooked cake batter. Raw flour may contain microorganisms and, like with other foods, should be thoroughly cooked before eating it.
This audio file was made from a revision of this article that was published on the 7th of October, 2019. It does not include any later changes.
Strawberries and Cream Angel Food Cake with Toasted Coconut @DriscollsBerry #StrawberryMonth AD
Disclosure: This is a sponsored post produced by me on behalf of Driscoll’s. Thank you for your support. As is always the case, all of my opinions are my own. Did you know that the month of May is designated as National Strawberry Month? I’m sure you didn’t, but that’s why you’ve invited me to your home today. To keep track of all of these bizarre culinary holidays and to prepare delicious dishes in their honor. That sounds delicious, doesn’t it? The recipe for today, on the other hand, does not disappoint.
- The midsummer visit to my aunt, when the strawberries were HUGE, luscious, and precisely hued in that color that only strawberries have, is one of my favorite memories.
- When my eyes rolled back in their sockets, I’d be in complete bliss for at least 30 minutes while I relished my particular gift.
- Today, on the other hand, I’ve chosen to do things a bit differently.
- What do you usually do with them?
- Although it is a delectable treat, there is nothing quite like a home-cooked meal.
- It was, without a doubt, paradisiacal.
- I’m not a professional cake decorator, but I enjoy baking.
- Because it’s beautiful, simple, and tasty, it’s deconstructed and “rustic,” which I adore because it’s deconstructed and “rustic.” It makes a lovely presentation, and my family couldn’t wait to get their hands on some!
You’ll have guests asking for the first bite of this dessert once you serve it at your next pool party, BBQ, or midsummer celebration.
Angel Food Cake Ingredients:
- 1.25 cup sifted cake flour
- 1.75 cup granulated white sugar
- 12 egg whites
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1.25 cup sifted cake flour
Whipped Cream Ingredients:
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 6 tablespoons powdered sugar
- 2 cups heavy cream
StrawberriesCream Angel Food Cake with Toasted Coconut Ingredients:
- Angel Food Cake was made, and whipped cream was produced. Strawberries (16 ounces), cleaned and hulled, and then sliced (save a few whole for garnish or as an additional)
- 2-3 tablespoons coconut that has been roasted
Made Angel Food Cake with whipped cream; finished with the finishing touches Strawberries (16 ounces), cleaned and hulled, and then sliced (save a couple for garnish or as an extra); coconut (toasted) (1-2 teaspoons)
- In order to make angel food cake, combine 1.25 cup sifted cake flour, 1.75 cup granulated white sugar, 12 egg whites, 1/2 teaspoon salt, 1 teaspoon cream of tartar, and 1 teaspoon vanilla extract in a large mixing bowl. Cream whipped to a froth 2 cups heavy whipping cream
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- To begin, preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl, combine the cake flour and 3/4 cup of sugar. Sift the ingredients together three times and set them aside. Eggs should be carefully broken apart one at a time over a small dish, separating the yolks from the whites, and then placed in a bigger bowl with the remaining egg whites. Any yolks or shells that may have gotten into the whites will be prevented by doing so. Add the egg whites to a mixing bowl and beat on medium/high speed with the salt until well combined. Begin to slowly incorporate the cream of tartar into the egg whites after they have reached the foamy stage depicted in the photo. Maintain a high speed mixer running while mixing the whites and cream of tartar until the mixture thickens and soft peaks form. Slowly add the remaining one cup of sugar, 1/4 cup at a time, while continuing to stir the batter constantly. Once soft peaks are visible and all of the sugar has been incorporated, remove the mixer from the room. With a spatula, gently mix in the vanilla essence until well incorporated. Using a spatula, gently fold in a small amount of the flour mixture at a time. Make careful to use an over and under motion when folding in the flour mixture, and pay close attention to whether or not the flour mixture is well mixed in. As soon as the last piece of flour has been added, fold a couple of more times once the flour has completely vanished. Pour into a tube pan that has not been oiled, cutting through the batter with a spatula, and bake on the lowest shelf of a preheated oven for 55-60 minutes. Remove the cake from the oven when the top is brown and a toothpick inserted into the center comes out clean. With your long cake spatula, carefully work your way around the sides of the cake, being careful not to cut it or damage the pan. This will assist in removing it from the pan. Turn the cake upside down on the “legs” of the pan and place it on a plate or cake circle immediately. It should be allowed to relax and come out spontaneously. While the cake is cooling, make the whipped cream to finish it off. In a mixing bowl, combine all of the ingredients and beat on medium/high speed until stiff peaks form. Set the bowl aside or place it in the refrigerator until you’re ready to use it. Once the cake has cooled to a safe temperature, use a serrated knife to cut it in half diagonally across the top. Place the cake’s top on a dish that is close by
- Place about one-half of the whipped cream on top of the lower half of the sliced cake, and then gently place approximately one-half of the strawberries on top
- Place the top half of the cake on top of the cream and berries
- Repeat the process. Make a charming pattern with the toasted coconut and extra sliced berries by sprinkling them on top of the cake with the other half of the whipped cream and spreading it on the top half of the cake
- Decorate the middle of the cake with several large berries, either as a decoration or as additional berries that may be plucked and served with each slice
- Using a serrated knife, cut the meat
- Served with additional fruit, yogurt, or perhaps ice cream, this dish would be fantastic. Enjoy
What are some of your favorite summertime desserts?
Check out Driscoll’s for even more recipe inspiration, or follow them on Twitter, Facebook, Pinterest, Instagram, and YouTube for even more amazing ideas!
Angel Food Cake (Light & Fluffy)
This ideal angel food cake is made with only six ingredients and bakes up tall, light, and fluffy. Follow the instructions in this recipe and video guide to the letter for the best results. The delicate texture can only be obtained with the use of specific ingredients and meticulous mixing techniques. Are you ready for a taste of heaven? The word “decadent” and “richcake” are not unfamiliar to us. In contrast, how would you handle a cake recipe in which the butter, fat and egg yolks all flee in terror?
Angel food cake is a low-fat cake recipe that is prepared mostly from egg whites, cake flour, and sugar, among other ingredients.
What it lacks in butter, it more than makes up for in flavor and texture.
I’ve already shared angel food cupcakes and a really funsprinkle angel food cake on my blog, but it’s time to go back to the source of both: basic handmade angel food cake!
Angel Food Cake Video Tutorial
Let’s get this party started. First and foremost, here is a video instruction in which I guide you through each step in detail. Although the processes and components are quite easy, it’s always great to have a clear visual representation of what you’re doing.
6 Angel Food Cake Ingredients
In order to prepare angel food cake, you only need six ingredients. Understand that although though there are just a few components, each one is critical to the final taste and texture of the cake. Here’s how it’s broken down:
- A granulated sugar base is used in the preparation of this dish. Pulse it in a food processor until it becomes superfine sugar, then set it aside. When it comes to providing ideal structure for angel food cake, superfine sugar granules are the finest choice. It is neither as coarse nor as fine as granulated sugar, nor is it as coarse nor as fine as confectioners’ sugar. In this recipe, granulated sugar is just too coarse, while confectioners’ sugar dissolves in the egg whites far too rapidly
- Cake Flour: Cake flour is a low-protein flour that produces a delicate angel food cake when mixed with water. It is not recommended to use all-purpose flour since the cake will taste like white bread. If you’re in a hurry, this cake flour alternative will do the trick. Real cake flour, on the other hand, is great. Salt enhances the taste of foods. Egg whites (also known as egg whites): The absence of baking powder and baking soda will be immediately apparent. The egg whites are essentially the only leavening component in the cake, and they are responsible for all of the cake’s rise. Make sure to use freshly separated eggs because they aerate the most effectively. Egg whites from cartons or egg whites that have been frozen may not expand as much during the whipping process, which can have a detrimental effect on the rise of your cake and cause it to sink. Making lemon curd and serving it with the cake will use up a lot of the extra egg yolks. Cream of Tartar: Cream of tartar is an acid that serves to stabilize the beaten egg whites, exactly as it does in my chocolate swirled meringue cookies (see recipe below). The cake would crumble if it didn’t have it. Other acids, such as lemon juice, can be used, although they are not nearly as efficient as acetic acid in reducing inflammation. Cream of tartar may be found in the spice section of the grocery store and is a typical baking ingredient. I have a lot of recipes that call for it. Vanilla Extract: Enhances the taste.
How to Make Perfect Angel Food Cake
I’m positive that this will be the most delicious angel food cake you’ve ever had the pleasure of tasting. You will not be able to attain angel food cake perfection unless you strictly adhere to the directions in this recipe.
- Pulse the granulated sugar until it is superfine sugar in consistency. Use a food processor or a blender to do this. 1 cup of the superfine sugar should be set aside. You’ll incorporate it into the egg whites. Toss the cake flour and salt into the food processor and pulse until combined. Pulse them in a food processor with the remaining sugar. The dry components are aerated as a result. Combine the egg whites and cream of tartar in a mixing bowl. Using a medium-low speed, whip the mixture until frothy. 1 cup of superfine sugar should be added slowly. Increase the speed of the mixer to medium-high and slowly pour in the superfine sugar that you placed aside. Soft peaks can be achieved via beating. Soft and lofty peaks should be achieved by whipping the egg whites, cream of tartar, and superfine sugar until they are soft and lofty. This should take no more than 5 minutes. After that, you may add the vanilla extract. Dry ingredients should be sifted and folded in. Sift and fold in the dry ingredients in three additions
- Pour/spread the batter into a tube pan and bake for 30 minutes. It is not necessary to oil the tube pan. By greasing the pan, the batter will slide down the edges of the pan, preventing the batter from rising correctly. If you’ve already oiled it, wash it thoroughly and wipe it clean
- If not, grease it again. Preheat the oven to 325°F (163°C). A higher temperature will result in the cake not being adequately cooked. Turn the wire rack upside down to cool. If the cake is allowed to cool standing, the weight of the cake will crush it. Refrigerate it upside-down on a cooling rack to ensure that it retains its form and that air can reach it
- To remove the tension, run a tiny knife over the edges. Also, tapping the pan on the counter a few times can aid in loosening the cake. Using a serrated knife, cut the vegetables. The cake is squished with a typical sharp knife.
Is it possible to make angel food cake in a Bundt pan? No, you should not bake angel food cake in a Bundt pan. You’re going to have a difficult time pulling it out in one piece. You’ll need a tube pan with a flat bottom and straight edges for this project. If you don’t already have one, this tube pan comes highly recommended. It is reasonably priced for the high level of quality it provides. Despite the fact that it is marketed as nonstick, the coating is really thin and has never caused a problem with my angel food cakes.
You’ll need 1 cup (16 Tablespoons) of cake flour plus 2 Tablespoons of baking powder. Although it appears to be a little amount, 18 Tablespoons is the exact amount required to provide sufficient structure to the cake.
Soft Peaks, Not Stiff Peaks
Remember to whisk the egg whites into soft peaks before using them. (As depicted in the image above.) Soft peaks are unable to maintain their form under pressure. Instead, after a few seconds, they “wilt” and disappear back into the mixture. Because they will continue to expand in the oven, soft peaks are the best consistency for a cake batter. A stiff peak on the other hand indicates that the egg whites have been over-whipped for the angel food cake and will most likely collapse in the oven during baking.
Any fat that remains in the egg whites might prevent them from producing any peaks at all.
So that if the yolk breaks, it does not break straight in the mixing bowl, it is less damaging.
Aim to keep as much of the whipped volume as possible during the process.
The Magic is in the Details
There is a lot of material in this post, so here is a fast overview of all of the most significant success suggestions I’ve shared with you thus far. It’s important to remember that the devil is in the details.
- Use egg whites that have been freshly separated
- Pulverize granulated sugar until it becomes superfine sugar. Egg whites should be whipped into gentle peaks, not firm peaks. Sift the dry ingredients together and gently fold them in. It is not necessary to oil the tube pan. Turn the cake upside down on a wire rack to cool completely. When slicing, use a serrated knife.
- Food processors are available in a variety of pricing ranges. You may use a smallninja, a large food processor, or even a blender to make this recipe. Egg Separator– This is a relatively inexpensive, yet really useful, tool. Fine mesh strainer (Sieve/Sifter)
- Tube Pan
- Cooling Rack
- Stand Mixer or Hand Mixer
There is a wide difference in pricing for food processors. To make this, you may use a smallninja, a large food processor, or even a blender, according on your preference. Inexpensive and quite useful, an egg separator may be had for just $10. Fine mesh strainer (Sieve/Sifter); Tube Pan; Cooling Rack; Stand Mixer or Hand Mixer
This ideal angel food cake is made with only six ingredients and bakes up tall, light, and fluffy. For the best results, make sure you read the recipe thoroughly before starting and that you have all of your ingredients ready to go. Enjoy!
- 1/4 teaspoon salt
- 12 large egg whites, at room temperature*
- 1 and 1/2 teaspoons cream of tartar
- 1 and 1/2 teaspoons pure vanilla extract
- Optional: confectioners’ sugar for dusting, whipped cream and berries
- 1 and 3/4 cups (350g) granulated sugar *
- 1 cup+ 2 Tablespoons (133g) cake flour (spoonleveled)
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius) with the oven rack in the lower middle position. To make the sugar powdery, pulse it in a food processor or blender until it is fine and powdery. Remove 1 cup of the mixture and put it aside for use in step 3
- Retain the remainder of the mixture in the food processor. Toss the cake flour and salt into the food processor and pulse until combined. Mix sugar, flour, and salt in a food processor until aerated and light
- Pulse 5-10 times. Hand-beat the egg whites and cream of tartar together in a large mixing bowl on low speed for about 1 minute, or use a stand mixer fitted with a whisk attachment to whip them together on high speed for 2 minutes. Increase the heat to medium-high and gradually add the 1 cup of sugar that you had placed aside. Whip for 5-6 minutes, or until soft peaks begin to develop. For a visual representation, please see the images and video above. Add in the vanilla extract and mix just until it is all blended
- Slowly sift the flour mixture into the egg white mixture through a fine mesh strainer in three additions, gently folding each addition in with a rubber spatula after each addition. Don’t add the flour mixture all at once to prevent collapsing the cake or creating a thick cake. Sift in multiple additions, folding them in very slowly. This is really crucial! Pour and distribute the batter into a 9 or 10 inch tube pan that has not been oiled. The pan should be moved about on the counter to level down its surface. Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Halfway through the baking process, rotate the pan. During the baking process, the cake will rise to great heights. Remove the cake from the oven and let it to cool fully upside-down on a wire rack for about 3 hours, or until totally set. (Turn the tube pan upside-down so that the bottom of the pan is right-side up, as seen in the photo and video above.) As soon as the cake has been allowed to cool completely, run a small knife around its edges and gently tap it against a counter until the cake comes loose. Confectioners’ sugar might be sprinkled on top if desired. Using a sharp serrated knife, cut the cake into slices. Cake may be readily squished with ordinary cutlery. Serve with whipped cream and fresh berries on the side, if desired. Leftovers can be kept in the refrigerator for up to five days.
- Prepare Ahead of TimeFreezing The angel food cake should be prepared one day ahead of time, then covered firmly and stored at room temperature overnight. Angel food cake may be stored in the freezer for up to three months. Remove from the refrigerator and let stand at room temperature for 30 minutes before serving
- Sweetener: To produce superfine sugar in this recipe, you start with granulated sugar and pulse it in a food processor until it becomes superfine. If you have superfine sugar or caster sugar, you can use it instead of the regular sugar. Step 2: Pulse 3/4 cup of it with the dry ingredients in a food processor. Step 3 calls for one cup of it. Egg Whites: I highly advise against using egg white replacements, previously frozen egg whites, or egg whites from a carton in place of fresh actual egg whites. Divide and bring to room temperature the egg whites after the eggs have been separated while they are still cold. Fresh egg whites at room temperature are whipped into the fluffiest volume possible. Make lemon curd or use it in some of these recipes using the additional yolks. Pan: An angel food cake pan (also known as a tube pan) is required. A Bundt pan should not be used. The tube pan’s unique dimensions are required for the construction and stability of angel food cake. Some angel food cake pans are equipped with little feet, which facilitates the process of cooling the cake upside down. If your pan is equipped with feet, there is no need to utilize a wire rack. To chill the cake upside down, regardless of whether your tube pan has feet or not, follow the instructions in step 5.
cake, whipped cream, adapted from Cook’s Illustrated (cook’s illustrated)