ANGEL FOOD CAKE PANS SUBSTITUTE RECIPES
ANGEL FOOD CAKE RECIPE: HOW TO MAKE IT
This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. —Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 120 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 75mg sodium, CarbohydrateContent 26g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
MINI ANGEL FOOD CAKES FOR TWO RECIPE - FOOD.COM
I got this recipe off of the package that contained 2 mini angel food cake pans (4 1/2 X 2" ). I made 1/2 of the recipe for one cake and it turned out perfectly and would serve 2-3 for one cake. I served it with fresh strawberries, ice cream and whipped topping and it was a hit.
Total Time 37 minutes
Prep Time 15 minutes
Cook Time 22 minutes
Yield 2 mini angel food cakes, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Sift flour with 1/3 cup sugar 3 times.
- In a large bowl, beat egg whites and salt with electric mixer until foamy; add cream of tartar and beat until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar and beat until stiff peaks form; fold in vanilla. In two additions, gently fold in flour mixture until just combined. Divide batter between the two pans; place on sheet pan.
- Bake 20 to 22 minutes or until browned and toothpick inserted comes out clean. Invert pans on cooling grid to cool. Loosen cakes from pans with spatuals; remove from pans.
Nutrition Facts : Calories 410.2, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 188.7, CarbohydrateContent 91.4, FiberContent 0.8, SugarContent 67.2, ProteinContent 10.4
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