Angel Food Cake?

RobertaG

So... I've never worked with angel food cake . Any recipes, tips, warnings? Does it taste different from other cake mixes? I'm planning on making cupcakes using a white angel food cake Betty Crocker mix.

DHalaby73

Here's a recipe from Cooking light..If you can't decide whether you want vanilla or chocolate, this cake is for you because it delivers both. Beaten egg whites create the light, airy texture of this classic dessert. Place leftover yolks in an airtight container, cover with a thin layer of water, and refrigerate for up to two days; use them to make custards, such as our Cinnamon Crème Anglaise.

Black and White Angel Food Cake

Yield: 12 servings (serving size: 1 slice)

Ingredients
Cake:
1 cup cake flour (about 4 ounces)
1 1/2 cups granulated sugar, divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsweetened dark cocoa (such as Hershey's Special Dark)
Glaze:
1 1/2 cups powdered sugar
2 tablespoons tub light cream cheese, softened
1 tablespoon 1% low-fat milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa (such as Hershey's Special Dark)
Topping:
Sliced strawberries (optional)
Preparation
Preheat oven to 325°.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.

Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.

Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.

Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.

Nutritional Information
Calories:
210 (3% from fat)
Fat:
0.6g (sat 0.3g,mono 0.1g,poly 0.1g)
Protein:
4.7g
Carbohydrate:
47.3g
Fiber:
0.5g
Cholesterol:
1mg
Iron:
0.8mg
Sodium:
111mg
Calcium:
9mg

DHalaby73

Chocolate-Caramel Angel Food Cake

Drizzle the caramel quickly before it cools.

Yield: 12 servings (serving size: 1 slice)

Ingredients
1 (16-ounce) box white angel food cake mix
2 ounces bittersweet chocolate, chopped
1/4 cup packed brown sugar
1/4 cup butter
3 tablespoons heavy whipping cream
Dash of salt
3 tablespoons chopped pecans, toasted
Preparation
1. Bake cake according to package instructions. Cool completely.

2. Place chocolate in a microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted, stirring every 10 seconds. Drizzle chocolate over cake. Combine brown sugar and next 3 ingredients (through salt) in a small, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Reduce heat, and cook 4 minutes (do not stir). Remove from heat; quickly drizzle caramel over cake. Top with pecans.

Nutritional Information
Calories:
241
Fat:
8.7g (sat 4.4g,mono 2.2g,poly 0.7g)
Protein:
4g
Carbohydrate:
39.4g
Fiber:
0.6g
Cholesterol:
15mg
Iron:
0.4mg
Sodium:
321mg
Calcium:
54mg

DHalaby73

Blueberry Angel Food Cake

Angel food cake, appropriately named, is a godsend when it comes to big family gatherings. Everyone likes it, almost no one is allergic to it, and it provides a light, sweet ending to what is too often a sloth-inducing meal. Fresh blueberries color the cake purple, and a citrusy glaze gives it a festive feeling.

Yield: 8 servings (serving size: 1 slice)
Ingredients
Cake:
1 1/2 cups sugar, divided
1 cup sifted cake flour
12 large egg whites (about 1 1/2 cups)
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
2 tablespoons sifted cake flour
1 tablespoon grated lemon rind
Glaze:
1 cup powdered sugar
3 tablespoons fresh lemon juice
Preparation
Preheat oven to 375°.

Sift together 1/2 cup sugar and 1 cup flour.

In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.

Combine 2 tablespoons flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in.

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert cake onto plate.

To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.

Nutritional Information
Calories:
297 (1% from fat)
Fat:
0.2g (sat 0.0g,mono 0.1g,poly 0.1g)
Protein:
6.6g
Carbohydrate:
68.2g
Fiber:
1g
Cholesterol:
0.0mg
Iron:
1.1mg
Sodium:
232mg
Calcium:
8mg

DHalaby73

Sweet Potato Trifle

The two main ingredients in this dessert, purchased angel food cake and canned sweet potatoes, mean there's no baking required. Prepare and garnish up to a day in advance.

Yield: 12 servings (serving size: about 2/3 cup)

Ingredients
1 (16-ounce) angel food cake, cut into (1-inch) cubes
3/4 cup sugar, divided
1/2 cup reduced-fat sour cream
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (5-ounce) can evaporated fat-free milk
1/2 teaspoon vanilla extract
Dash of salt
2 (15-ounce) cans cooked peeled sweet potatoes, drained and mashed
3 tablespoons flaked sweetened coconut, toasted and divided
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon chopped pecans, toasted
Preparation
Preheat oven to 350°.

Arrange cake cubes in a single layer on a jelly roll pan. Bake at 350° for 15 minutes or until toasted, turning once.

Place 1/2 cup sugar, sour cream, and cream cheese in a large bowl; beat with a mixer at medium speed until well combined. Gradually add milk, beating until smooth. Add toasted cake cubes; fold gently to combine.

Place remaining 1/4 cup sugar, vanilla, salt, and sweet potatoes in a large bowl, and beat with a mixer at medium speed until smooth.

Spoon half of cake mixture into a trifle dish or 3-quart glass bowl; top with half of sweet potato mixture. Sprinkle 1 tablespoon coconut over sweet potato mixture; top with half of whipped topping. Repeat layers; sprinkle with remaining 1 tablespoon coconut and pecans. Cover and chill at least 1 hour.

Nutritional Information
Calories:
303 (20% from fat)
Fat:
6.9g (sat 4g,mono 1.9g,poly 0.5g)
Protein:
6.2g
Carbohydrate:
53.5g
Fiber:
1.4g
Cholesterol:
19mg
Iron:
0.9mg
Sodium:
434mg
Calcium:
125mg

MissingMinnesota

I am simple with my angel food cake and just like a dab of whip cream and strawberries on it. Maybe a light drizzle of chocolate sauce on top of that.