“Oopsie Cake” recipe with egg, cream cheese, and heavy cream
ANGEL FOOD CAKE - How to make a perfect ANGEL CAKE Recipe
This deliciously light & fluffy SPONGE CAKE originated in the United States... becoming popular in the late 19th century!! Made with whipped egg whites, cream of tartar and flour gives it the nickname FOOD OF THE ANGELS...NO butter or oil used!! LOW IN CALORIES!! Click on SHOW MORE below for full recipe...
ANGEL FOOD CAKE
Preheat oven to 350 degrees F.
DO NOT oil, butter or flour Bundt/Tube pan
1 - 1/4 cups egg whites (about 9-12 egg)
1 -1/2 cups sugar
1 cup cake flour
1 - 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1. Sift flour and 1/2 cup of the sugar twice. Set aside.
2. Add egg whites, cream of tartar, salt, vanilla and almond extracts into a very clean large mixing bowl. Using mixer, on medium-high speed, beat ingredients together until soft peaks form. Increase beating speed to high. Adding the remaining sugar, 2 tablespoons at a time, until stiff peaks form.
3. Gradually fold in sifted flour/sugar mixture, about 1/2 cup at a time, into eggs whites until well blended.
4. Gently spoon into a 10-inch bundt/tube pan. Using a knife, cut through batter to remove any air pockets.
5. Bake in a preheated 350 degree F. oven, on the low rack, for 35 - 40 minutes or until lightly golden in color and entire top appears dry.
6. Immediately invert pan onto cooling race; cooling completely, about 2 hours.
7. Carefully run knife around side and center tube of pan. If cake sticks to bottom of pan...Vigorously shake pan north, south, east and west until loose.
8. Place Angel Food Cake onto plater. Serve with fresh fruit(s), whipped cream and/or ice-cream.
Serves 12 - 16
ENJOY!! -Deronda :)
TIPS: 1 serving = about 115 calories. Cake maybe frozen up to 3 months in airtight packaging.
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ICE CREAM ANGEL CAKE #icecreamangelcake #recipe
Getting Ready For Easter
ICE CREAM ANGEL CAKE
Ingredients
1 (14.5 oz.) package white angel food cake mix
1 quart strawberry ice cream, softened
1 pint chocolate ice cream, softened
2 cups whipping cream
¼ cup sifted powdered sugar
¼ tsp. almond extract
¼ cup slivered almonds, toasted
Chocolate leaves (optional)
Directions
Prepare and bake cake mix according to package directions, using a 10 inch tube pan. Invert pan on funnel or bottle about 2 hours or until cake is completely cooled.
Loosen cake form side of tube pan using a small metal spatula. Remove from pan; split the cake horizontally into 4 layers.
Place bottom layer of cake on a cake plate, and spread with half of strawberry ice cream; freeze. Add second cake layer and spread with chocolate ice cream; freeze. Repeat with third layer and remaining layer, cut side down, on top of cake. Cover and freeze cake several hours or overnight.
Beat whipping cream until foamy; gradually add powdered sugar and almond extract, beating until stiff peaks form. Frost sides and top of cake with whipped cream. Garnish with raspberries.
How to Make Angel Food Cake
Learn how to make this decadent-tasting but actually fat-free cake.
Angel food cake might taste decadent, but did you know it's a fat-free cake? In this video, you'll learn how to make angel food cake from scratch. You'll find out the secret that makes angel food cake as light as a cloud. This video shows you a simple step-by-step process for preparing the cake. So you'll be sure to get whipped egg whites with stiff peaks and a glossy appearance. You'll see a nifty tip for breaking up air pockets in the batter and for cooling the angel food cake when it comes out of the oven. Once cool, decorate your angel food cake with a sweet glaze, pineapple slices, or chocolate or vanilla icing.
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Angel Food Cake
Angel Food Cake is a delightful airy cake, fluffy like a cloud, with a white light crumb and a golden crisp crust that is simply amazing. It pairs well with fresh berries and a bit of whipped cream or ice cream on the side.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
1 1/4 cups (300g) egg whites (from about 10 large eggs)
1 1/2 cups (300g) fine sugar, divided
1 cup (120g) cake flour
1 1/4 tsp (5g) cream of tartar
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
1/2 tsp (3g) almond extract
1. Preheat oven to 350 F (180C).
2. Sift together the cake flour with 1 cup (200g) of sugar. Set aside until ready to use.
3. Place the egg whites in a large bowl, and whip on medium-high speed until foamy. Add the cream of tartar, salt, vanilla and almond extract.
4. Continue whipping until soft peaks form. Gradually add remaining 1/2 cup (100g) of sugar. Whip until stiff peaks.
5. Gradually sift in the flour sugar mixture and fold in after each addition.
6. Pour the batter into an ungreased 10 inch (25cm) tube pan with removable bottom.
7. Cut through the batter with a knife to remove air pockets and smooth the top.
8. Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
9. Invert pan immediately. Let cool completely for about 1-2 hours.
10. Remove the cake from the pan and dust with powdered sugar if desired.
11. Slice using a serrated knife and serve with fresh berries and whipped cream.
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Binging with Babish: Angel Food Cake from Groundhog Day
Happy Groundhog Day all! It's the magical time of year when a homeowner's backyard nightmare reluctantly, but alertly predicts the weather. As the snow piles up here in New York City, I can think of no more fitting tribute to this particularly bizarre ceremony than recreating the centerpiece of Phil Connors' immortal diner feast: angel food cake, eaten in one hedonistic bite. After a year that's felt an awful lot like Groundhog Day personified, let's ring in a new...groundhog year together with this classic teatime cake!
Recipe:
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