Chocolate Angel Food Cake by Diane Lovetobake
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Angel Food Waldorf | Vintage Betty Crocker Recipes
This week Melinda is in the kitchen making an Angel Food Waldorf! This easy cake recipe just has a few ingredients, using boxed angel food cake mix and a quick chocolate whipped cream filling and frosting and decorated with almonds. If executed correctly the filling creates a wonderful shape when you cut into the cake. It’s a light and airy, creamy and dreamy, mouthwatering cake!
Happy Homemaking!
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Angel Food Cake #Shorts
My favorite recipe on the whole blog! This Angel Food Cake recipe uses all-purpose flour (but does includes tips to use cake flour, if you choose). I’m walking you through all the tips and tricks so yours comes out perfectly every time!
Recipe:
Instructions
Preheat oven to 375F (190C).
In KitchenAid mixer, combine egg whites*, cream of tartar, vanilla and almond extracts and salt. Mix well.
With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (About 10-15 seconds; as you add the sugar, you may be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
Beat until stiff peaks** form; the mixture will be thickened, glossy, and sticky and will greatly have increased in volume.
In a medium sized bowl, whisk together powdered sugar and flour.
Using a rubber spatula, gently fold in sugar/flour mix, about ½ cup at a time. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
Pour mixture into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
Bake the cake on 375F (190C) for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
Immediately upon removing from oven, invert the cake onto a bottle or funnel and allow it to cool completely.
Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter.
Slice carefully, Angel food cake is delicate so be sure to saw/slice each piece carefully with a serrated knife to avoid smashing it with a dull straight-blade. Serve with strawberries and homemade whipped cream, if desired.
Notes
*You want to be sure that you crack these into a completely grease-free bowl and that there are absolutely NO pieces of yolk in with the whites. My suggestion is to crack each egg in a smaller bowl and then immediately transfer it to your measuring cup; don't crack every egg directly into the measuring cup because if you accidentally get a bit of yolk in the cup near the end that you can't scrape out, you will have to discard all of the whites and start over
** Stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape firmly without the point of the peak folding or receding back into the mixture
Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.
Makes a 2-layer, 8-inch cake.
Devil's Food Cake ingredients:
1 ½ cup (195 g) cake and pastry flour
1 ⅓ cup (295 g) superfine (quick dissolve) sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 g) baking soda
¼ tsp (2 g) salt
½ cup (115 g) cool, unsalted butter, cut into pieces
½ cup (125 ml) hot, strong brewed coffee
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
2 large large eggs, room temperature
Ingredients for the Fudge Frosting:
12 oz (340 g) semisweet chocolate, chopped
1 ¾ (425 ml) cup whipping cream
½ cup (125 ml) sour cream
½ (3 ml) tsp vanilla extract
1 pinch salt
Baking Directions for the Cake:
1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
Directions for the Fudge Frosting
1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
3. The cake will keep, refrigerated, for up to 3 days.
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Angel Food Pudding Cake with Berries | Betty Crocker Recipe
Layers of angel food cake, fresh berries and pudding create a cool dessert for any occasion.
Full recipe:
???????? How To Bake An Angel Food Cake From A Box ~ Without A Bundt Pan (Tube Pan)
When you don't have time for baking from scratch, here's a simple way to make a yummy Angel Food Cake from a box.
???? ****NEW* FREE 10-PART EMAIL COURSE: *How To Bake Stunning & Delicious Cakes - Made Easy*
???? Sign Up Here: ???? ????????
✍️What is your BIGGEST challenge when it comes to decorating cakes? Share in the comments below...
My wife wanted an angel food cake for her quarantined birthday but we don't have a bundt pan and we couldn't go out to buy or borrow one from a friend ... so this is what we did instead!
Watch ???????? How To Bake An Angel Food Cake From A Box Without A Bundt Pan! (or Tube Pan)
⏱TIMESTAMPS⏱
0:00 Intro
0:24 Duncan Hines Angel Food Cake Mix In A Box
0:30 Angel Food Cake Ingredients & Instructions
1:25 Bundt Pan Alternative ~ Homemade Bundt Pan Trick
2:41 My Wife Made Her Own Quarantine Birthday Cake
2:58 Hot Oven Baking Tips ~ How To Avoid Burning The Bottom Of The Cake
3:57 Cooling Your Angel Food Cake Tricks
4:29 Tip For Knowing When Your Angel Food Cake Is Done
6:06 How to Remove The Angel Food Cake From The Cake Pan
7:09 How to loosen cake from spring form cake pan
7:24 How to Ice an Angel Food Cake with Boiled Icing
8:51 How to Decorate An Angel Food Cake With Colored Sugar & Mocha Chocolate Sprinkle Topping
10:18 Pandemic Birthday Candle Alternative To Blowing Out The Candles
10:58 Time To Cut The Angel Food Cake!
How To Bake An Angel Food Cake From A Box
This Duncan Hines Angel Food Cake Mix was the confetti or sprinkel one that my wife absolutely loves! My wife's mom always made an angel food cake for all her birthday cakes and she would ice it with the Duncan Hines or Betty Crocker chocolate whipped frosting in a can.
We flavoured it with mocha. It was just delicious with this light and fluffy angel food cake. It honestly was like eating a yummy tasty cloud of marshmallow fluff! Mmmmmm ...
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ANGEL FOOD CAKE FROM A BOX INGREDIENTS:
Betty Crocker or Duncan Hines Angel Food Cake Mix:
Water
ANGEL FOOD CAKE FROM A BOX PREPARATION & BAKING INSTRUCTIONS:
???? Mix the angel food cake mix with the amount of water listed on the box.
???? Mix the angel food cake ingredients at low speed with a whisk, a fork or a hand or stand mixer at low speed for 30 seconds.
???? Then mix it for one minute at medium speed until light and fluffy and ready to pour into your bundt pan or homemade version of a bundt pan
???? Place in the center of your pre-heated over (see cake mix box instructions for oven temperature and baking times.)
???? Cool cake completely, on a cake cooling rack or open the oven door slightly and let it completely cool in the turned off oven. Cool for at least one or two hours.
???? Top your angel food cake with my light and fluffy Boiled Icing Or Whipped Meringue Frosting. It's the perfect topping for an angelfood cake:
HOMEMADE BUNDT PAN: Place a glass in the centre of a round cake pan, fill it with water and pour your angel food batter around the glass.
TOOTHPICK TEST:
Insert toothpick into center of your angel food cake and pull it back out. If there is still sticky batter on the toothpick, continue baking for 5 minutes at a time.
MY YUMMY ICING RECIPES FOR ANGEL FOOD CAKE FROSTING:
???????? Boiled Icing ~ Whipped Meringue Frosting Recipe
???? Mocha Buttercream Icing Recipe:
MY OTHER TASTY CAKE RECIPES:
???????? Wacky Chocolate Cake Recipe:
???? Vanilla Sponge Cake Recipe:
???????????? Easy Pavlova Meringue Cake Recipe:
???????????? Banana Chocolate Chip Muffins:
???????? Zucchini Chocolate Chip Muffins:
???? How To Make Cupcakes Scratch:
ICING & BAKING TOOLS:
????Bundt Cake Pan:
????Red Kitchen-Aid Stand Mixer:
????Candy Thermometer / Deep Fry Thermometer:
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Hi I'm Amanda van der Gulik, from I've been baking and decorating cakes since I was a kid.
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STEP 1: Have you ever made angel food cake? Let me know in the comments below...
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How to Cake It:
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