How To make Icebox Angel Cake

Angelfood Icebox Cake

Angelfood cake:
12 eggs whites
1 1/2 cups granulated sugar, divided
1 t salt
1 1/2 t cream of tartar
1 cup flour

Filling:
1 qt raspberry sherbet or flavor of choice

Whipped topping:
2 cups heavy whipping cream
1/4 cup powdered sugar

Easy ANGEL FOOD CAKE DESSERT | Icebox Vintage Jello Recipe | No BAKE Dessert | Catherine's Plates

An easy Icebox Vintage Dessert using a Prepared Angel Food Cake, Whipped Toppings, Jell-O and Strawberries. So Scrumptious and Perfect for Summer.

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Strawberry Icebox Cake Dessert Recipe By Food Fusion

An amazing dessert with strawberry. This Strawberry Icebox Cake Dessert will surely become everyone's favorite this strawberry season. #HappyCookingToYou #OlpersCream #FoodFusion

Written Recipe:

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00:00 Strawberry Icebox Cake Dessert
00:22 Prepare sugar-coated strawberries
00:40 Prepare Strawberry jelly
01:09 Prepare strawberry icecream
01:58 Assembling
03:13 Aray waah

Serves 8-10
Recipe in English:

Ingredients:
-Strawberries slices 400g
-Bareek cheeni (Caster sugar) ¼ Cup
-Instant jelly mix 80g (strawberry flavor)
-Hot water ½ Cup
-Ice cubes
-Olper’s Dairy Cream 600ml
-Icing sugar ¾ Cup or as required
-Ladyfinger biscuits as required Substitute: Rusks
-Strawberry jam 4 tbs or as required
-Strawberries slices

Directions:
-In a bowl,add strawberries,caster sugar & mix well,let it rest for 15 minutes & set aside.
-In a bowl,add strawberry jelly,hot water and mix well until it thickens.
-Let it cool at room temperature & set aside.
-In a large bowl,add ice cubes & place another bowl over it,add cream & beat well.
-Add icing sugar & beat until stiff peaks form.
-Reserve 1/3 of whipped cream & transfer to a piping bag & set aside.
-In remaining whipped cream,add prepared jelly,beat until well combined & transfer to a piping bag.
-In a serving dish,add & spread strawberry cream,layer ladyfinger biscuits on top then cover with a layer of olper’s whipped cream (reserved) & spread evenly.
-Now add sugar coated strawberries,strawberry cream & spread evenly then cover with a layer of whipped cream & spread evenly.
-In a bowl,add strawberry jam,mix well & transfer to a piping bag.
-Drizzle strawberry jam and make swirls with the help of the skewer.
-Garnish with strawberry slices & serve chilled!

Recipe in Urdu:

Ajza:
-Strawberries slices 400g
-Bareek cheeni (Caster sugar) ¼ Cup
-Instant jelly mix 80g (strawberry flavor)
-Hot water ½ Cup
-Ice cubes
-Olper’s Dairy Cream 600ml
-Icing sugar ¾ Cup or as required
-Ladyfinger biscuits as required Substitute: Rusks
-Strawberry jam 4 tbs or as required
-Strawberries slices

Directions:
-Bowl mein strawberries aur bareek cheeni dal ker ache tarhan mix ker lein aur 15 minute kliya chor dein & side per rakh dein.
-Bowl mein strawberry jelly aur garam pani dal dein aur garha ho janay tak ache tarhan mix ker lein.
-Room temperature per thanda ker lein & side per rakh dein.
-Large bowl mein ice cubes dal dein aur upper sa ek aur bowl rakh dein aur cream dal ker ache tarhan beat ker lein.
-Icing sugar dal dein aur stiff peaks form hunay tak ache tarhan beat ker lein.
-1/3rd whipped cream ko piping bag mein transfer ker lein & side per rakh dein.
-Remaining whipped cream mein tayyar jelly dal ker ache tarhan beat ker lein aur piping bag mein transfer ker lein.
-Serving dish mein strawberry cream dal ker evenly pheela lein,ladyfinger biscuits ki layer laga lein phir olper’s whipped cream (reserved) ki layer laga ker evenly pheela lein.
-Ab sugar coated strawberries aur strawberry cream dal ker evenly pheel lein phir whipped cream ki layer laga ker evenly pheela lein.
-Bowl mein strawberry jam dal ker ache tarhan mix ker lein aur piping bag mein transfer ker lein.
-Strawberry jam ko drizzle ker lein aur skewer ki madad sa swirls bana lein.
-Strawberry slices as garnish ker lein & thanda serve karein!

Heavenly, Airy Angel Food Cake

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:

Ingredients
1 ¼ cup powdered sugar (156g)
¾ cup + 2 Tablespoons all-purpose flour (110g) OR you can use 1 cup/110g of cake flour
1 ½ cups egg whites², room temperature preferred 10-12 egg whites (375ml)
1 ½ teaspoon cream of tartar
1 ½ teaspoon vanilla extract
¼ teaspoon almond extract optional
¼ teaspoon salt
1 cup granulated sugar (200g)
strawberries and homemade whipped cream for topping optional

Instructions
00:00 Introduction
00:29 Preheat oven to 375F (190C).
00:33 In KitchenAid mixer, combine egg whites*, cream of tartar, vanilla and almond extracts and salt. Mix well.
02:34 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.
03:16 Beat until stiff peaks** form; the mixture will be thickened, glossy, and sticky and will greatly have increased in volume.
04:18 In a medium sized bowl, whisk together powdered sugar and flour.
04:40 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.
05:35 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.
06:24 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.
06:40 Immediately upon removing from oven, invert the cake onto a bottle or funnel and allow it to cool completely.
07:03 Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter.
07:50 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

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