How To make Angel Food Ice Cream Cake

Dylan Hollis - 1936 WHIPPED CREAM CAKE

An ingenious, extra fluffy, wartime cheat method for angel food cake. A youtube short just for y'all :)
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Ice Cream Cake | Basics with Babish

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HOW TO MAKE ANGEL FOOD CAKE | angel food method

FULL RECIPE ►
CAKE SERIES PLAYLIST ►
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TOOLS I USE/RECOMMEND FOR THIS RECIPE (affiliate links)
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Stand Mixer:
Glass Mixing Bowls:
Measuring Cups & Spoons:
Hand Mixer:
Rubber Spatula:
Serrated Knife:
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INGREDIENTS:
1 1/4 cups (295 ml) egg whites at room temperature (from about 9 or 10 large eggs)
1 1/2 cups (294 gr) granulated sugar or caster sugar (separated)
1 cup (112 gr) cake flour (see notes for substitution)
1 tsp lemon zest (optional)
1/4 tsp kosher salt
1/2 TBSP cream of tartar (or lemon juice or white vinegar)
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Today we are continuing the cake series and learning to make Angel Food Cake. This cake has its own mixing method, actually called The Angel Food Method, and is used specifically for this cake. Angel food cake gets its name from the fact that there is not any fat present in the cake, but whipping the egg whites transforms this into an incredibly light and fluffy cake. This process of whipping egg whites and folding into other ingredients is also used in other more advanced cake mixing methods so it is a great technique to master. Make sure you also check out the bonus video today to learn how to make an easy fresh strawberry sauce to go on top!

*GET MY WHIPPED CREAM RECIPE:
*WATCH THE WHOLE CAKE SERIES PLAYLIST:

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Ice Cream Angel Food Cake

Yields: 12 servings

Ingredients:
1 (10-inch) angel food cake
3 pints ice cream, flavors of your choice, softened
1 container whipped topping




Preparation Directions:
~ Wrap cake in plastic wrap and freeze 30 minutes, making it easier to cut into layers. Slice cake horizontally into 4 equal layers using a serrated knife.
~ Place bottom layer on serving platter, spread with 1 pint of the ice cream leaving a ½-inch border around edge. Top with second layer of cake and second pint of ice cream; repeat with third layer. Top with cake. Wrap cake in plastic wrap and freeze for at least 8 hours.
~ When ready to serve spread with whipped topping.

Angel Food Cake Recipe

Angel food cake, as light as a cloud, never fails to amaze! See which ingredients to use, steps to take, and get cracking!

Ingredients:
1 1/4 cups (315 mL) sifted cake and pastry flour
1 1/2 cups (375 mL) granulated sugar, divided
1/4 tsp (1.25 mL) salt
1 3/4 cups (440 mL) egg whites (13 to 15 egg whites), at room temperature
1 ½ tsps cream of tartar
1 tsp (5 mL) vanilla extract

Tip:
Serve with whipped cream, fruit, ice cream, fruit sauce, chocolate sauce, or glaze.

Perfect Angel Food Cake Recipe:

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???? Classic Angel Food Cake Recipe So Light & Airy!!

What do you do when you have too many leftover egg whites from making ice cream? Nooooooooo - not egg white omelettes! Make this Classic Angel Food Cake Recipe! Just a few easy ingredients, will give you a super springy, super tasty cake. We like our Angel food cake with strawberries and whipped cream.

Ingredients
12 large egg whites, at room temperature (about 400 mL)
7 mL (1 1/2 tsp) pure vanilla extract***
7 mL (1 1/2 tsp) cream of tartar
2 mL (1/2 tsp) coarse salt
300g (375 mL /1 1/2 cups) granulated sugar
160g (310 mL / 1¼ cups) cake and pastry flour


Method:
Preheat to 180ºC (350ºF) .
Whip egg whites in a stand mixer at medium-low, until frothy.
With the mixer still running add salt, cream of tartar, and vanilla.
Increase speed to medium and then whip in sugar 1 tbsp at a time.
Continue whipping until whites are glossy and stiff peaks form when beater is lifted.
Transfer meringue to a large bowl and sift one-third of flour over the meringue and gently fold in.
Repeat 2 - 3 more times with the remaining flour, folding to completely incorporate.
Transfer batter into ungreased 9 tube / angel food pan and run your spatula through to remove air pockets.
Smooth top with the back of your spatula and tap the pan a few times on the countertop.
Bake until cake springs back when touched lightly or a cake tester inserted in centre comes out clean, 35 to 40 minutes.
Remove from oven and turn pan upside down on the neck of a wine bottle or similar inserted in the centre post hole of the pan.
Let cake cool completely upside down in pan. (This keeps it from collapsing)
Remove cake from pan, and serve bottom-side up.
Use a serrated knife when slicing to avoid crushing the cake.


***Tips:
- You could substitute other flavourings like lemon extract, orange extract, etc.
- A springform angel food cake pan will save you a lot of trouble.

Music by : soundcloud.com/jeff-kaale

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