How To make Chocolate Marbled Angel Food Cake
2 tb Unsweetened cocoa powder
3 tb Boiling water
1 ts Almond extract
14 lg Egg whites; about 1 3/4 cups
1 ts Cream of tartar
1 3/4 c Sugar
1/2 ts Salt
2 ts Vanilla
1 1/4 c Flour; sifted
Preheat oven to 350 degrees. In a small bowl, combine the cocoa, water, and almond extract until blended. Set aside to cool. Beat the egg whites with the cream of tartar until soft peaks form. Gently beat in the sugar, salt, and vanilla until the peaks retain their shape when the whisk is removed. Gradually fold in the flour until well blended. Remove 2 cups of batter and combine it with the cocoa mixture. Pour half of the light batter into an ungreased 10-inch tube pan with removable bottom. Pour the chocolate
batter over the light. Finally, top with the remaining light batter. Gently swirl mixture with a knife to help remove any air bubbles and to create a marble pattern. Bake in the middle of the oven for 40 to 45 minutes until the cake is springy and begins to pull away from the sides of the pan. The cake will rise, crack on the top, and then fall slightly. This is normal. Remove from the oven and invert the pan over the neck of a bottle until the cake is completely cool, about 1 hour. Gently loosen the sides and remove the cake from pan. Place it on a serving plate. This cake can be served alone or with a chocolate sauce. A serrated knife makes cutting the cake much easier. NATHALIE DUPREE COOKS SHOW#ND7100 -----
How To make Chocolate Marbled Angel Food Cake's Videos
Chocolate Angel Food Cake Recipe
When separating egg yolks for some recipes, it feels so wasteful to just throw away those egg whites. You can always save the whites, freeze them, and use them to make an amazing chocolate angel food cake
Amazon Affiliate Link for Angel Food Cake Pan:
Ingredients:
1 1/2 cups sugar, divided
2 tablespoons cornstarch
1/3 cup cocoa powder
3/4 cup all purpose flour
12 large egg whites
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
Email us: ArtOfCreationHomestead@gmail.com
chocolate angel food cake recipe
marble chiffon cake
Chiffon cake has a light and fluffy texture. It is a great dessert that pairs well with coffee or tea.
We used an 8 inch angel food cake pan.
Metric system:
- set oven to 176 degrees Celsius
Ingredients:
- 7 eggs (separate yolk and white)
- 120 g Vegetable oil
- 177 g Water
- 4 g Vanilla extract
- 293 g Cake flour
- 300 g Granulated sugar
- 150 g for batter mixture
- 150 g for egg white mixture
- 14 g Baking powder
- 1.5 g Salt
- 1.5 g Cream of tartar
(Chocolate mixture)
- 30 g Cocoa power
- 15 g Hot water
US System:
- set oven to 350 degrees Fahrenheit
Ingredients:
- 7 eggs (separate yolk and white)
- oil [1/2 cup]
- water [3/4 cup]
- vanilla [1 teaspoon]
- cake flour [2 1/4 cups]
- sugar [1 1/2 cup]
- 3/4 cup for batter mixture
- 3/4 cup for egg white mixture
- baking powder [3 teaspoons]
- salt [1/4 teaspoon]
- cream of tartar [1/2 teaspoon]
(Chocolate mixture)
- cocoa power [4 tablespoons]
- hot water [1 tablespoon]
Music:
Hiatus - Feathering (
Marble Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 562
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
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.
#food #cake #recipe #video #homemade #dessert #eating #sweet
Marble Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Marble Cake. This pretty butter cake is a combination of white and chocolate batter that are swirled together just before baking to give that wonderful marbled affect.
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So Moist Marble Bundt Swirl Cake | Bundt Series
*How to make the super moist and velvety Marble Cake so easy.
Here's what you'll need:
3/4 cup unsalted butter (170g) softened
1 tablespoon oil (not in the video)
1 cup sugar (200g)
3 large eggs
1 tsp vanilla (5ml)
2 and 1/2 cup cake flour (250g) or all purpose flour
2 tsp baking powder (10g)
1 tsp salt (5g)
1/2 cup whole milk (125ml)
1/4 cup unsweetened pure cocoa powder (25g)
*1 cup cake flour=100 grams
*1 cup sugar = 200 grams
Bake in a 6 cup bundt pan, at 160C or 320F for 35-40 minutes or until toothpick comes out clean when inserted.
PORTUGUESE:
Como fazer o Bolo Mármore super úmido e aveludado tão fácil.
Aqui está o que você vai precisar:
3/4 xícara de manteiga sem sal (170g) amolecida
1 xícara de açúcar (200g)
3 ovos grandes
1 colher de chá de baunilha (5ml)
2 e 1/2 xícara de farinha de bolo (250g) ou farinha de trigo
2 colheres de chá de fermento em pó (10g)
1 colher de chá de sal (5g)
1/2 xícara de leite integral (125ml)
1/4 xícara de cacau em pó puro sem açúcar (25g)
Asse em uma forma de 6 xícaras, a 160C ou 320F por 35-40 minutos ou até que o palito saia limpo quando inserido.
Here's how to make your own CAKE FLOUR at home
Food for the soul:
Matthew 5:8 Blessed are the pure in heart, for they will see God.
TO GOD BE ALL THE GLORY!
#bundtcake
#marblecake
#chocolatemarblecake