How To make Ambrosia Filled Angel Cake
1 large angel food cake
Ambrosia filling: :
3 cups heavy cream
1/3 cup confectioner's sugar
3 cups crushed pineapple drained
1 cup strawberries :
sliced
1/4 cup shredded coconut meat
1/2 cup blueberries
1 kiwi fruit
* Purchase a large angel food cake, or use a homemade one.
Starting 1 inch down from top, slice the top from cake. Lay aside to use later. Using a serrated knife and a spoon, cut out the inside of the cake, leaving a wall around all sides. Do not cut through to bottom. You will be using the cavity for the filling.
FILLING: Whip the cream and the confectioner's sugar until slightly stiff peaks form. Using half the cream, gently fold in the fruit and coconut, leaving out a few blueberries and the kiwi fruit for the top. Stuff the cavity with this fruit filling. Replace the top you earlier cut away. Spread the remaining whipped cream on top and sides of cake; sprinkle a few blueberries around and decorate with overlapping slices of the thinly cut kiwi fruit. Decorate with any other fruit you prefer, and chill for a minimum of 4 hours.
How To make Ambrosia Filled Angel Cake's Videos
How to Make Angel Food Cake | Easy Homemade Angel Food Cake Recipe
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make Angel Food Cake at home. This easy homemade Angel Food Cake recipe is so amazing and one of my favorite if not my favorite cakes to make and eat. Don't be intimidated by making Angle Food Cake from scratch, you only need 6 ingredients, with an optional 7th, and the steps to make it are pretty straight forward. I pretty much have this cake every year for my birthday, with whipped cream and strawberries, so yummy! If I can do it, you can do it. Let's get baking!
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Ingredients:
1 3/4 cups of granulated sugar or fine sugar (350g)
1/4 tsp salt (1g)
1 cup of cake flour (115g)
1 1/2 cups of egg whites (about 10 to 12 large eggs) (approx. 350ml)
1 1/2 tsp. cream of tartar (5g)
1 tsp. vanilla extract (5ml)
1/4 tsp. almond or orange extract (1ml)
Fruit for toppings, whipped cream, etc.
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Passion Cooking Fruit Filled Angel Food Cake
By Request to post again...PASSION COOKING
Passion Cooking Simple Angel Food Cake
copyright 2019
Passion Cooking Fruit Filled Angel Food Cake
Tony and Lisa
Strawberry Angel Food Cake / 2 ingredients
Strawberry Angel Food Cake/ 2 ingredients #shorts #youtubeshorts #angelfoodcake
Lemon Blueberry Angel Food Cake Roll | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
1 angel food cake mix plus ingredients to prepare
¼ cup + ¾ cup powdered icing sugar
8 oz cream cheese (250 grams) room temperature
¾ cup heavy whipping cream (35%) cold
¼ cup lemon juice from one lemon
2 tablespoons lemon zest from 1-2 lemons
1 teaspoon vanilla extract
yellow food coloring, optional
1 can blueberry pie filling
Whipped Cream
1 cup heavy whipping cream (35%)
1-2 tablespoons powdered sugar
fresh blueberries and lemon slices for garnish
Instructions
Preheat oven to 350 degrees and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease lightly with non stick spray and press parchment paper to the pan.
Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
Set aside to cool to room temperature, placing in the fridge if you want to speed up the process.
To make the filling, beat cream cheese in a large bowl until smooth. Add ¾ cup powdered sugar, cream, lemon juice, lemon zest and vanilla and beat until thick and combined. Add yellow food coloring if desired.
Make sure that the cake is completely cool and then unroll the cake. Spread with ½ of the cream cheese filling, and then spread with the blueberry pie filling. You may not use all of the filling -- you want some in every bite but you also do not want it to squish out.
Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese filling.
Combine cream and powdered sugar and whip until stiff peaks form. Pipe or dollop over the top of the cake roll and top with lemon wedges and fresh blueberries if desired.
How to Make Ambrosia Angel Food Cake
Do you want a heavenly cake recipe? dixiecrystals.com. A classic Southern dessert gets a fun twist when combined with angel food cake. Ambrosia salad becomes the filling and garnish for a light and fluffy angel food cake, frosted with marshmallow-flavored frosting and toasted coconut. This dessert recipe is perfect for Easter, Mother's Day and summer picnics and parties. #dixiecrystals #dessert #recipe #ambrosia #angelfoodcake
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How to Make No Fail Angel Food Cake
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NO FAIL HOMEMADE ANGEL FOOD CAKE
Ingredients
• 1 1/2 cup all purpose flour, minus 2 tablespoons
• 2 tablespoons cornstarch
• 1 1/2 cup powdered sugar
• 12 egg whites, at room temperature
• 3/4 teaspoon cream of tartar
• a pinch of sea salt
• 3/4 cup powdered sugar
• 1 teaspoon real vanilla extract
• berries or your favourite fruit sauce, and whipped cream for serving
Instructions
• Preheat your oven to 325 degrees Fahrenheit.
• Measure the flour, cornstarch and 1 1/2 cup powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.
• Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl and then again into the second bowl (so, you're sifting the mixture 3 times). Set aside.
• Add the egg whites to a large mixing bowl, or to the bowl of your stand mixer fitted with the whisk attachment.
• Whip on medium speed until foamy. Add the cream of tartar and salt.
• Continue whipping on high speed until soft peaks form.
• While continuing to whip on medium-high speed, add the 3/4 cup powdered sugar slowly - about 2 tablespoons at a time - until it's fully incorporated.
• Increase the speed to high and whip until hard peaks form, adding the vanilla as it whips.
• Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently and slowly, so as not to deflate the egg whites. This is a critical step, so take care and take your time.
• Pour the batter slowly into an un-greased 10-inch Angel Food Cake or Tube Pan and smooth out the top carefully.
• Bake for 35-40 minutes at 325 degrees Fahrenheit, or until the top of the cake is golden brown and the cake springs back when you touch it gently.
• Invert the cake to cool (turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn't fall as it cools and that it maintains its grand height.
• Let the cake cool completely to room temperature (I let it cool for at least an hour) before slicing and serving with fresh berries (or your favourite fruit sauce) and whipped cream.
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