ANGEL FOOD CAKE RECIPE | ALTON BROWN - FOOD NETWORK
Bake Alton Brown's light, airy Angel Food Cake from Good Eats on Food Network, then serve the prepared cake with whipped cream and berries.
Provided by Alton Brown
Categories dessert
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
- In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
- Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
- Cool upside down on cooling rack for at least an hour before removing from pan.
Nutrition Facts : Calories 208 calorie, FatContent 0 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 115 milligrams, CarbohydrateContent 47 grams, ProteinContent 5 grams, SugarContent 36 grams
ANGEL FOOD CAKE RECIPE - BETTYCROCKER.COM
Enjoy this fluffy angel food cake - a traditional dessert.
Provided by Betty Crocker Kitchens
Total Time 3 hours 20 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 190 , CarbohydrateContent 41 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 105 mg, SugarContent 32 g, TransFatContent 0 g
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HOW TO MAKE ANGEL FOOD CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
Total Time 1 hours 5 minutes
Category dessert, main dish
- Preheat oven to 325ºF. Do NOT grease angel food cake pan. Put sugar in a food processor and pulse about 15 times until the sugar granules are finer. Sift flour with 3/4 cup of the sugar. Set aside. In a large bowl, use whisk attachment to whip egg whites, extracts, and salt until it becomes a bit frothy. Add cream of tartar and whip until mixture forms soft peaks. Gradually add remaining sugar, 1/4 cup at a time, while mixer is running. Continue beating until mixture is glossy, smooth, and holds a stiff peak. In three additions, sift flour/sugar mixture over the top of the beaten egg whites and carefully fold. Once incorporated, spoon batter into the pan. Run a knife or a thin spatula through the batter to break up any air pockets. Smooth the top with the back of a spoon. Bake for 35–40 minutes, or until top is lightly golden and cracked, and cake bounces bake when lightly touched. Cool cake upside-down in pan, using a bottle in the center, the attached feet that are part of some pans, or handles balanced on something sturdy. Let cake cool completely, about 2 hours. Just before serving, place strawberries in a bowl with brown sugar. Stir and let sit for about 5–10 minutes to become syrupy. Run a knife along the edge and center tube of cake. Invert onto a cake plate and give the cake a few good shakes. If the cake does not release, repeat the steps. Cut with a serrated knife and serve with whipped topping and strawberries.
ANGEL FOOD CAKE RECIPE | ALTON BROWN - FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 55 minutes
Category dessert
Cuisine american
Calories 208 calorie per serving
- Cool upside down on cooling rack for at least an hour before removing from pan.
ANGEL FOOD CAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 20 minutes
Calories 190 per serving
- 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.
HOW TO MAKE ANGEL FOOD CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
Total Time 1 hours 5 minutes
Category dessert, main dish
- Preheat oven to 325ºF. Do NOT grease angel food cake pan. Put sugar in a food processor and pulse about 15 times until the sugar granules are finer. Sift flour with 3/4 cup of the sugar. Set aside. In a large bowl, use whisk attachment to whip egg whites, extracts, and salt until it becomes a bit frothy. Add cream of tartar and whip until mixture forms soft peaks. Gradually add remaining sugar, 1/4 cup at a time, while mixer is running. Continue beating until mixture is glossy, smooth, and holds a stiff peak. In three additions, sift flour/sugar mixture over the top of the beaten egg whites and carefully fold. Once incorporated, spoon batter into the pan. Run a knife or a thin spatula through the batter to break up any air pockets. Smooth the top with the back of a spoon. Bake for 35–40 minutes, or until top is lightly golden and cracked, and cake bounces bake when lightly touched. Cool cake upside-down in pan, using a bottle in the center, the attached feet that are part of some pans, or handles balanced on something sturdy. Let cake cool completely, about 2 hours. Just before serving, place strawberries in a bowl with brown sugar. Stir and let sit for about 5–10 minutes to become syrupy. Run a knife along the edge and center tube of cake. Invert onto a cake plate and give the cake a few good shakes. If the cake does not release, repeat the steps. Cut with a serrated knife and serve with whipped topping and strawberries.
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From thepioneerwoman.com
Total Time 1 hours 5 minutes
Category dessert, main dish
- Preheat oven to 325ºF. Do NOT grease angel food cake pan. Put sugar in a food processor and pulse about 15 times until the sugar granules are finer. Sift flour with 3/4 cup of the sugar. Set aside. In a large bowl, use whisk attachment to whip egg whites, extracts, and salt until it becomes a bit frothy. Add cream of tartar and whip until mixture forms soft peaks. Gradually add remaining sugar, 1/4 cup at a time, while mixer is running. Continue beating until mixture is glossy, smooth, and holds a stiff peak. In three additions, sift flour/sugar mixture over the top of the beaten egg whites and carefully fold. Once incorporated, spoon batter into the pan. Run a knife or a thin spatula through the batter to break up any air pockets. Smooth the top with the back of a spoon. Bake for 35–40 minutes, or until top is lightly golden and cracked, and cake bounces bake when lightly touched. Cool cake upside-down in pan, using a bottle in the center, the attached feet that are part of some pans, or handles balanced on something sturdy. Let cake cool completely, about 2 hours. Just before serving, place strawberries in a bowl with brown sugar. Stir and let sit for about 5–10 minutes to become syrupy. Run a knife along the edge and center tube of cake. Invert onto a cake plate and give the cake a few good shakes. If the cake does not release, repeat the steps. Cut with a serrated knife and serve with whipped topping and strawberries.
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