2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE - RECIPES.NET
This 2-ingredient lemon angel food cake recipe brings together angel cake mix and lemon curd to make a moist and fluffy lemon cake dessert.
Provided by Andrea
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F and grease a cake pan with cooking spray.
- In a stand mixer or a large bowl with a whisk, combine cake mix and lemon curd until smooth.
- Pour into a greased cake pan. Spread evenly.
- Bake cake for 30 to 40 minutes or until a cake tester inserted comes out clean.
- Allow to cool down to room temperature.
- Dust with powdered sugar and serve.
Nutrition Facts : Calories 483.00kcal, CarbohydrateContent 100.00g, FatContent 7.00g, FiberContent 1.00g, ProteinContent 6.00g, SaturatedFatContent 5.00g, ServingSize 8.00 slices, SodiumContent 700.00mg, SugarContent 85.00g, TransFatContent 1.00g, UnsaturatedFatContent 1.00g
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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BEST ANGEL FOOD CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Desserts
Calories 115 calories per serving
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
HEALTHY ANGEL FOOD CAKE RECIPE | VINTAGE MIXER
From thevintagemixer.com
Reviews 5
Category Dessert
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- Let cool inverted (upside-down) for one hour then use a knife to loosen all of the edges before removing from the pan. Once cake is out of the pan, sprinkle with powdered sugar and serve with whipped cream or ice cream and berries.
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Reviews 4.6
Total Time 01 hours 05 minutes
Category Desserts
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- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add 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. Mixture will be thick. , 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 40-45 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. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,
HEALTHY ANGEL FOOD CAKE RECIPE | VINTAGE MIXER
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Reviews 5
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