angel food cake

Angel Food Cake

sugar

salt

cake flour, sifted

water

orange extract,

cream of tartar

This 2 ingredient pineapple angel food cake recipe is a simple throw together dessert that's great when people come over unexpectedly.

Pineapple Angel Food Cake Recipe

box angel food cake mix

pineapple (with juice, whole can)

Dump angel food cake mix and crushed pineapple together and gently stir until all powdered mix is mixed in well. Preheat oven to 350 degrees.

Spray a 13x9 pan with non stick spray and pour this batter in, smooth out on top.

Bake for 30-35 minutes or until top is golden brown and middle is firming up when touched.

Allow to cool on cooling rack, cut and serve with berries is good.

Make the perfect light and airy angel food cake in your Instant Pot! Only two ingredients needed to bake this heavenly Instant Pot Angel Food Cake recipe!

Instant Pot Angel Food Cake

Angel food cake mix

water (for cake)

water (for Instant Pot)

sugar (for topping)

Lightly coat your bundt pan with non-stick cooking spray.

Add cake mix and 1 1/4 cup water in mixing bowl. Stir until well combined.

Pour cake batter into your prepared bundt pan and cover with foil.

Pour 2 cups water into Instant Pot.

Add the trivet and your bundt pan and close the lid.

Cook with high pressure for 35 minutes.

After done cooking, use natural release for 10 minutes.

Remove bundt pan from Instant Pot and place onto a wire rack to cool for about 10 minutes before removing cake from the pan.

Allow to cool completely and dust with powdered sugar.

This light as air angel food cake is beyond delicious and so easy to make. You&#x27;ll love it with a dollop of whipped cream and a scattering of berries.

cake flour (100 grams)

super fine sugar (225 grams, divided)

egg whites (about 10 eggs, 250 milliliters)

tsp cream of tartar

tsp salt

tsp vanilla extract

Place rack in the bottom third of your oven and set to 350F. You&#039;ll be using an angel food cake pan for this recipe but there is NO NEED to prep the pan, so no buttering and flouring etc.

Separate the egg whites into a bowl or liquid measuring cup. The best practice is to separate the egg whites one-by-one into a small bowl, transferring the whites to your larger bowl or measuring up as you go. This way there&#x27;s no heartache if a yolk breaks.

You have two choices for the dry ingredients. If you have a food processor handy go ahead and add half the super fine sugar and all the cake flour to the bowl of your processor and whiz, whiz whiz. Then sift the mixture into a bowl and set aside. If you don&#039;t have a processor or just don&#039;t feel like using it then sift the flour and sugar into a bowl five or six times.

Pour the egg whites, cream or tartar, salt, and vanilla into the CLEAN bowl of your stand mixer fitted with a whisk attachment. Run on low then increase speed to medium-high.

Once the egg whites become frothy you can sprinkle the remaining sugar in a tablespoon at a time. It&#x27;s VERY important to add the sugar in slowly with the mixer running, if you dump it in too fast you&#x27;ll never get a thick, luscious meringue.

After you reach the stiff peak stage it&#039;s time to fold in the dry ingredients. Add about 1/4 cup of the dry mixture at a time and fold in with a spatula. Cut down the middle of the bowl and bring the spatula back up, scraping the side as you go, turn the bowl slightly and repeat until the flour and sugar is incorporated. Repeat until there is no dry mixture left.

Transfer the batter to your cake pan and run a knife or skewer through a few times to help break up any air bubbles hiding in the batter.

Bake at 350F 35-40 minutes or until a the cake is golden brown and a skewer inserted in the center comes out clean.

Invert onto the counter and allow to cool upside-down for about an hour. Most angel food cake pans have feet at the top so the cake can cool upside down but if yours doesn&#x27;t just invert onto a wire rack.

Once the cake is completely cooled run a thin knife along the inner and outer edge then pull the center piece out. Run the knife along the bottom of the pan and invert onto a cake stand. Serve alone or with whipped cream and berries.

My delicious angel food cake is light as air, soft as clouds and just about perfect with a dollop of whipped cream and a smattering of berries. It’s basically the cake version of a vanilla marshmallow cloud! 

Recipe: https://preppykitchen.com/angel-food-cake/

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Angel Food Cake Recipe

Angel food cake is light and airy and deliciously sweet. The perfect angel food cake recipe is also easier to make than you might think for the perfect sponge cake, every time.

Old Fashioned Angel Food Cake

cake flour

vanilla extract

almond extract

In a large mixing bowl, sift together 1 1/2 cups powdered sugar with salt, and cake flour. Set aside.

In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tartar. Whip for 2 minutes. Slowly add in remaining 1 1/2 cups of powdered sugar until stiff peaks form.

Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in. Repeat this process to gradually fold in all of the remaining flour mixture.

Scrape into an ungreased tube pan. It is very important that the pan remain ungreased.

Bake in a 350 degree oven for 40-45 minutes, until the top is lightly browned and is dry to the touch.

Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center. Let cool in pan 1 1/2 hours. Tap the sides and and bottom and gently remove the cake from the pan.

Enjoy this fluffy angel food cake - a traditional dessert.

eggs

cake flour flour

vanilla

About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.)  Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites. 

Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*

Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F. In a medium bowl, mix the powdered sugar and flour; set aside.

Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.

Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.

Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool. 

Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.

Our Twisted Strawberry Shortcake looks a lot like a trifle—layered with fresh berries, pudding, citrusy angel food cake and white chocolate.

Twisted Strawberry Shortcake

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

qt. (4 cups) cold milk

thawed COOL WHIP Whipped Topping

(12 oz.) prepared angel food cake, cut into 1/2-inch cubes

orange juice

strawberries

BAKER'S White Chocolate, grated

Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP.

Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B0002YSLXC/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0002YSLXC&amp;linkId=49cca3d9e8183176ac641111165ecb32 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;deep glass serving bowl&lt;/a&gt;; cover with layers of half &lt;u&gt;each&lt;/u&gt; of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.

Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator.

This the only Angel Food Cake recipe you will ever need! This homemade cake is super soft, light, airy, and turns out perfect every single time!

(115 grams) cake flour

(200 grams) granulated sugar

Position oven rack to the lower third position. Preheat oven to 325°F (163°C).

Sift the cake flour and powdered sugar together three times. Set aside.&nbsp;

In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, add the egg whites and beat on low-medium speed until foamy.

Add the cream of tartar and salt then increase the speed to medium-high.

Gradually add the granulated sugar, about one tablespoon at a time, and continue beating the egg whites until stiff glossy peaks form. Add the vanilla extract and mix on low speed until just combined.

Sift about one-fourth of the dry ingredients over the beaten egg whites and gently fold it in. Repeat, folding in the dry ingredients one-fourth at a time.&nbsp;

Scoop the batter into an ungreased 10-inch angel food cake pan or tube pan. Cut a knife through the batter to remove any air pockets, then smooth it out into one even layer. &nbsp;

Bake the cake at 325°F (163°C) for 40-45 minutes or until the top is lightly golden brown and a toothpick inserted into the cake comes out clean.

Remove the cake from the oven and invert the cake pan onto a wire rack to cool completely. Once cooled, use a knife to loosen the sides of the cake from the pan and carefully remove it. Slice into pieces, serve, and enjoy!

This is how to make Instant Pot angel food cake! Fluffy fat free cake right in your pressure cooker that tastes amazing! You have got to try it for dessert.

1.5 c Angel Food Cake Mix

water (for bottom of Instant Pot)

water (for mix)

Use half of your angel food cake mix box which is 1.5 cups. Put into a bowl.

Combine cake mix with 1/2 c water and 1/8 c water. &nbsp;(I list them separately because most people don't have an 1/8 c measuring cup so just use your 1/4 c and fill half way along with your 1/2 c water.

Use a mixer to mix water and angel food cake mix for about a minute on high or until it starts to fluff up like meringue.

Do NOT grease your pan. The non stick pan is enough for it to not adhere and it allows the cake to "creep up" as it rises. Spoon the mixture into your 7" angel food cake pan and cover with tinfoil.

Put a trivet or a small glass bowl at the bottom of your Instant Pot or pressure cooker with about 1.5 c of water surrounding it so it can steam your cake.

Place your cake on your trivet inside the Instant Pot and close your lid and steam valve.

Set to manual, pressure, high, for 27 minutes.

Do a slow release (move steam valve slightly so steam comes out very slowly).

Lift lid off quickly so the water inside doesn't cover your foil.

Carefully lift your pan out and set on a cooling rack.

Remove foil and allow to cool.

Use a knife to loosen cake from pan on the sides of the pan. Push bottom gently and pull up on middle metal piece of pan to lift out. Use knife to loosen cake from bottom rim and a bit on the middle stem of the pan so it slides off.

Put on plate and enjoy or add a bit of melted raspberry jam to the top....that is delicious too.&nbsp;

1 angel food cake mix box makes 2 Instant Pot angel food cakes.

https://embed.mediavine.com/videos/s3d0melkj5hxk0pv9ln9

Instant Pot angel food cake

This light and fluffy no-bake strawberry cake recipe is a nostalgic dessert that my mom used to make when I was a kid! With store-bought angel food cake, Jello, Cool Whip and frozen strawberries, this easy dessert recipe is great for sharing with family or taking to a party.

Strawberry Jello Angel Food Cake Dessert

ring Angel Food Cake (store-bought)

pkg. Strawberry Jello

Set out frozen strawberries to thaw while working on the rest of the recipe.

Boil water. 

Break 1/2 of the angel food cake in to chunks and put in the bottom of a 9x13 pan.

Mix powdered Jello in a bowl with 2 cups boiling water.

Add strawberries immediately and stir.

You may need to use your hands to break up chunks of frozen strawberries.

Stir in spoonfuls of Cool Whip until well mixed.

Spoon 1/2 mixture over angel food cake in dish.

Repeat layers and set in refrigerator for several hours.

Cut in to squares and serve immediately. (Your squares won't be perfect. The gelatin is not firm.)

https://embed.mediavine.com/videos/paqv87aidhkvdecn5lcd

This easy pink dessert is just like your grandma used to make! Strawberries, Jello, Angel Food and Cool Whip make this refrigerator cake quick and easy. It's my favorite thing to take to potlucks!

This pound cake reminds me of the Sara Lee pound cakes I ate when I was a kid. Dense but moist, sweet and a perfect crumb

Elvis Presley's Whipping Cream Pound Cake

unsalted butter (softened, plus additional for buttering pan)

flour

heavy whipping cream

Put oven rack in middle position, but do not preheat oven.

Generously butter two 8x4 loaf pans and dust with flour, knocking out excess flour. (Be sure to read NOTES if using 9x5 loaf pans)

Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total, once by itself and twice with the salt).

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment, or 6 to 8 minutes with a handheld mixer.

Add eggs one at a time, beating well after each addition, then beat in vanilla.

Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.

Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.

Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 75-85 minutes.

Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

The best angel food cake recipe! Made completely from scratch with all-purpose flour! I recommend reading through the recipe and notes and watching the video before beginning.Recipe only slightly modified from Good Housekeeping

½ teaspoon cream of tartar

almond extract (optional)

sugar ((200 grams))

strawberries and homemade whipped cream

Preheat oven to 375F (190C).

In a medium sized bowl, whisk together powdered sugar and flour and set aside.

In the bowl of a stand mixer (see note ³ for my success tips), 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 every 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 peaks⁴ form; the mixture will be thickened, glossy, and sticky and will greatly have increased in volume.

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.

Spread the mixture evenly 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 the center rack of your 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 can 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,&nbsp;Angel food cake is delicate so be sure to saw/slice each piece&nbsp;carefully with a serrated knife&nbsp;to avoid smashing it with a dull straight-blade. Serve with strawberries and homemade whipped cream, if desired.

https://embed.mediavine.com/videos/aotpz9rzzcfgf7z7nkcx

This perfect, simple, and sweet angel food cake is light, fluffy, and can be ready in a little under an hour! Recipe includes a how-to video!

Grilled Angel Food Cake with Citrus Compote

ruby red grapefruits

navel oranges

blood oranges

mint,

heavy cream

ruby red grapefruit

7-to-8-inch store bought angel food cake

For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools.

For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate.

For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side.

Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don’t use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake.

Great Easy Recipe! Perfect dessert for weekend grilling! This show is Awesome! These ladies are super funny. 

https://www.foodnetwork.com/videos/grilled-angel-food-cake-11262171

Bright citrus transforms Valerie's store-bought cake into a showstopper.

Grilled Angel Food Cake

My Strawberry Shortcake Trifle is reminiscent of the famous cake, in that it uses a macerated strawberry sauce with the addition of fresh strawberries, and a delicious whipped cream and cream cheese layer, all stacked together in a trifle bowl with sweet angel food cake.

Strawberry Shortcake Trifle

strawberries (divided, cored, sliced)

cornstarch

lime juice

cream cheese (softened)

Cool Whip (divided

Combine one-quart of sliced strawberries, sugar, cornstarch and lime juice in a large saucepan.

Cook over medium heat, stirring occasionally, bringing to a gentle boil. Continue the gentle boil for about 3 minutes, then reduce heat to low and cook 5 more minutes. Strawberries should be soft and the sauce should be thick but not pasty.&nbsp;

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