Does anyone actually like Angel Food Cake?
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Replies
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I am not a big fan but when I do make it I make it from scratch. My grandmother was famous for her Angel Food and I use her recipe. When I make it, I think of her beating all those egg whites by hand since they didn't get electricity until sometime in the late 1930's. I am thankful for my Kitchenaid.
My favorite cake to make with Angle food is a cake Grandma used to make with chocolate whipped cream.
Make an Angel Food cake and cool
Beat together until stiff:
1 teaspoon Vanilla
3 cups Whipping Cream
1 1/2 cups Powdered Sugar
3/4 cup Cocoa
1/4 teaspoon Salt
Cut off the top 1" of the cake and scoop out the insides so you have a tunnel with 1" of cake on all sides. Fill the tunnel with the cream, put the top back on, and frost with the remaining cream. Decorate with raspberries or slivered almonds.
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BarbaraHelen2013 wrote: »I’ve never had it, don’t know if it’s really a ‘thing’ in the UK or at least in the same form as in the US. We have Angel Cake 🍰 , which is usually a striped layer cake in the same flavour/colours as Neapolitan Ice Cream; chocolate, vanilla and strawberry.
I have thought of trying to make it though, at various times but have hesitated because I have no idea whether a recipe looks legit or not since I don’t know what I’m aiming for! I imagine it being a very light, very close textured thing, like a Genoese Sponge but with less flavour?
Many seasons ago on The Great British Baking Show, the technical challenge was an angel food cake. None of the contestants knew what it was. It really surprised me, as it’s very common in the US. Growing up, we had it frequently, especially with mascerated strawberries and real whipped cream. Plain with no toppings, it has lower calories than other cake.
Nowadays, I am not much of a cake eater. It’s one food that I don’t miss and I can easily resist.2 -
yes, with strawberries, whipped cream and chocolate drizzled on it1
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BarbaraHelen2013 wrote: »I’ve never had it, don’t know if it’s really a ‘thing’ in the UK or at least in the same form as in the US. We have Angel Cake 🍰 , which is usually a striped layer cake in the same flavour/colours as Neapolitan Ice Cream; chocolate, vanilla and strawberry.
I have thought of trying to make it though, at various times but have hesitated because I have no idea whether a recipe looks legit or not since I don’t know what I’m aiming for! I imagine it being a very light, very close textured thing, like a Genoese Sponge but with less flavour?
Do you have divinity or meringues? (Crisp cookies) What about floating islands? Or the meringue on lemon meringue pie? The flavor is more related to these things.
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Depends. I use an angel food cake mix for a bread pudding variation, using cake cubes in place of bread. And this?
http://www.eatingwell.com/recipe/267338/citrus-angel-cake-with-peach-and-plum-salsa/ Is absolutely amazing with or without the salsa. (The orange zest makes all the difference!)3 -
wilson10102018 wrote: »Angelfood cake is delicious when presented with copious amounts of dense sugar frosting. Think of it as a vehicle for eating the frosting.
Yes, I popped in to say the same - it's a vehicle for the toppings. I'd use fruit and (real) whipped cream however. The grilled peaches above sound heavenly.
I have some peaches that are perfectly ripe and looked up my Joy of Cooking angel cake recipe, but see it calls for 11 egg whites, and I don't feel like sacrificing that many eggs. I very much doubt boxed mix uses 11 whites. (Or real vanilla/almond extract.)
Anyone use Egg Beaters for angel cakes?0 -
Pound cake is better.
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estherdragonbat wrote: »Depends. I use an angel food cake mix for a bread pudding variation, using cake cubes in place of bread. And this?
http://www.eatingwell.com/recipe/267338/citrus-angel-cake-with-peach-and-plum-salsa/ Is absolutely amazing with or without the salsa. (The orange zest makes all the difference!)
That salsa looks yum!
I decided to skip the cake and slow cook my peaches with OJ and almond extract (instead of the cinnamon):
https://simple-nourished-living.com/slow-cooker-peaches/
These amaretto peaches would be amazing on angel cake: https://www.epicurious.com/recipes/food/views/slow-cooker-amaretto-poached-peaches2 -
I love it but my mom used to make it and she’s gone now. My dad liked it too. It’s so light and you can frost it with a thin layer of American buttercream. 😋0
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I love it- it always makes me think of a happy childhood birthday. So a sentimental reason but I also think it tastes great w/ whipped cream and strawberries.0
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I love angel food cake, I can eat it plain2
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I love it, especially the one my mom makes. It's so fluffy it literally melts in your mouth. The variation I like the most is with apple slices.0
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Okay now I’m craving angel food cake🤣0
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victory291 wrote: »Okay now I’m craving angel food cake🤣
Same, arg0 -
I am not a big fan but when I do make it I make it from scratch. My grandmother was famous for her Angel Food and I use her recipe. When I make it, I think of her beating all those egg whites by hand since they didn't get electricity until sometime in the late 1930's. I am thankful for my Kitchenaid.
My favorite cake to make with Angle food is a cake Grandma used to make with chocolate whipped cream.
Make an Angel Food cake and cool
Beat together until stiff:
1 teaspoon Vanilla
3 cups Whipping Cream
1 1/2 cups Powdered Sugar
3/4 cup Cocoa
1/4 teaspoon Salt
Cut off the top 1" of the cake and scoop out the insides so you have a tunnel with 1" of cake on all sides. Fill the tunnel with the cream, put the top back on, and frost with the remaining cream. Decorate with raspberries or slivered almonds.
Where are the egg whites?
Oh ... is your recipe just for the whipped cream?0 -
Only fresh, the store bought stuff is pretty stiff.0
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I’ve always liked it. I like the spongy texture and the lightly sweet taste.
It goes great with fresh strawberries and whil cream too.0 -
I have never had it. But this post has made me curious....0
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Which is better/worse...Angel food or pound cake?0
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It's a family tradition (homemade), and I love it. I recently shared my dirty secret with my mom that before I flip the cake over on the plate, I peel off the brown crunchy layer on the bottom and devour it, as it's my favorite part. She confessed to me that she does the same thing! It was a fun mother/daughter moment.3
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