How To make Dark Angel Cake
1/4 Cup cake flour (+2tbs)
sifted
3/4 Cup unsweetened cocoa powder
1 1/2 Cups sugar (+3tbs)
1/2 Teaspoon salt
1 1/2 Cups egg whites :
*see notes
1 1/2 Teaspoons cream of tartar
2 Teaspoons vanilla
Preheat oven to 325=B0 F.=20
Resift cake flour with cocoa powder,3/4 cup sugar and salt. In large bowl, beat egg whites on low speed 1 1/2 minutes, or until frothy. Sprinkle cream of tartar over whites. Beat on medium speed until white and foamy. Slowly add remaining sugar, beating 2 to 3 minutes, or until soft (not stiff), smooth peaks form.=20
Sprinkle one-third cocoa mixture and vanilla over egg whites. Fold in with rubber spatula, keeping spatula under surface of batter as you fold. Repeat two more times with remaining coco mixture. Do not overfold. Pour into ungreased 9 or 10-inch tube pan. Bake in lower third of oven about 50 to 60 minutes, or until cake springs back when touched and wooden pick inserted in center comes out clean.=20 Remove from oven and invert tube pan on counter. Let cool in pan about 2 hours before removing.=20
How To make Dark Angel Cake's Videos
Angel Food Cake Hack To Satisfy Your Cravings • Tasty
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How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients!
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients! Hey guys, today I'm making one of my favorite recipes ever for a Keto & Low Carb Chocolate cake.
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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The Fearless Chef | Episode 10 | Refreshing Summer Dessert! Angel Food Cake Mixed Berry Trifle
THE DESSERT YOU NEVER KNEW YOU NEEDED! This is a fresh light treat that everyone can enjoy. Take this to a party and EVERYONE will talk about how great of a cook you are. Dessert? Desert? I've written it so many times I'm confusing the two. Anyway try this one out and tell me what you think!
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Course: DessertCuisine: AmericanKeyword: angel berry trifle, easter desserts, trifle recipe Servings: 12 Calories: 265kcal Author: Joanna Cismaru
Ingredients
1 ounce instant sugar free vanilla pudding (1 package)
1 1/2 cups milk
1 cup vanilla yogurt
6 ounce cream cheese I used whipped cream cheese
1/2 cup sour cream
12 ounce whipped cream I used cool whip
1 angel food cake prepared and cut into cubes
2 cups strawberries chopped
2 cups raspberries
2 cups blackberries
Instructions
In your mixer whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.
In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.
Serve immediately or refrigerate.
Notes
I used a store bought already prepared angel food cake, but you can make your own and use that instead.
Make sure to store this in the refrigerator because it has a lot of dairy so you don't want to leave it at room temperature for too long. This trifle will last up to 3 days in the refrigerator.
Perfect for make ahead. Trifles are great because you can make them the day before and the longer they sit in the fridge, the better they will taste.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 34g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 349mg | Potassium: 319mg | Fiber: 3g | Sugar: 19g | Vitamin A: 450IU | Vitamin C: 24.7mg | Calcium: 169mg | Iron: 0.5mg
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Valerie Bertinelli's Orange Vanilla Bean Angel Food Cake | Valerie's Home Cooking | Food Network
Valerie blends together a classic sweet-citrus combo for this incredibly light and fluffy cake!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Orange Vanilla Bean Angel Food Cake
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 3 hr 10 min (includes cooling time)
Active: 40 min
Yield: 10 to 12 servings
Ingredients
1 1/2 cups granulated sugar
1 cup cake flour
1/4 teaspoon fine salt
2 tablespoons orange zest
1 1/2 teaspoons cream of tartar
12 large egg whites, at room temperature
1 vanilla bean
Directions
Special equipment: a 10-inch tube pan
Preheat the oven to 350 degrees F.
Add the sugar to a food processor and blend until the sugar is super fine, about 1 minute. Reserve half (about 3/4 cup) of the sugar and set aside.
Add the cake flour, the remaining sugar (about 3/4 cup), and the salt to a medium bowl. Sift into another medium bowl. Sift the mixture back into the original bowl. This helps get rid of any lumps and creates a very fluffy light texture in the cake.
In a large bowl, add the orange zest, cream of tartar and egg whites. Slice the vanilla bean in half, scrape the seeds out with a knife, and add the seeds to the bowl with the egg whites. Using a hand mixer, begin to beat the egg white mixture on medium-high speed. While mixing, slowly stream in the remaining sugar. Beat the mixture until it holds medium peaks, this could take up to 10 minutes.
Set the mixer aside and sift a light dusting of the flour mixture on top of the egg white mixture. Use a rubber spatula to fold the flour into the egg white mixture, this is done by slicing through the middle of the mixture and folding up and over along the side of the bowl to incorporate the flour. Keep sifting and folding until all the flour mixture has been incorporated.
Carefully spoon the mixture into an ungreased 10-inch tube pan. Use a knife to swirl around the pan 2 times to release any unwanted air bubbles. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes.
Remove from the oven and cool upside down on a cooling rack. Let cool for at least 1 hour before removing the cake from the pan and cooling completely.
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Valerie Bertinelli's Orange Vanilla Bean Angel Food Cake | Valerie's Home Cooking | Food Network
Blueberry Angel Food Cake
Easiest Cake to make....ever
Two ingredients:
1 box of Angel Food Cake Mix (any brand)
1 21oz. can of pie filling...your choice!
Mix together in a bowl
Put in well greased pan
Place in oven for 35 minutes at 350 degrees
Take out of oven and let cool for a few minutes in the pan
Flip out onto a plate
Serve with fresh fruit/whipped cream/powdered sugar/etc.
Enjoy!