TWO STEP ANGEL FOOD CAKE MIX RECIPES

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ANGEL FOOD CAKE CUPCAKES | READY SET EAT



Angel Food Cake Cupcakes | Ready Set Eat image

Can you make angel food cupcakes? We highly encourage it! Our angel food cupcake recipe pairs the light, fluffy angel food cake mix you love with whipped cream frosting and fresh strawberries for a fun twist on a classic dessert

Provided by ReadySetEat

Total Time 45 minutes

Prep Time 15 minutes

Yield 30

Number Of Ingredients 5

1 pkg (16oz each) Duncan Hines® Signature Angel Food Cake Mix
1-1/4 cups water
1-1/4 cups heavy (whipping) cream
3/4 cup Duncan Hines® Creamy Vanilla Frosting
30 medium whole strawberries

Steps:

  • Preheat oven to 350°F. Line cupcake pans with double-lined cupcake liners.
  • Beat cake mix and water in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 1 minute. Do not overmix.
  • Spoon batter into liners about 2/3 full, then bake 12 to 15 minutes or until tops are golden. Do not overbake. Remove from oven then carefully remove cupcakes from pan. Cool cupcakes on wire rack for 15 minutes.
  • In a cold metal bowl, whip heavy cream using handheld mixer on high speed until stiff peaks form, about 3 to 4 minutes. Add vanilla frosting and mix on low speed until combined, about 10 seconds. Spoon or pipe frosting mixture on top of angel food cake cupcakes, then top with strawberries. Serve and enjoy!

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 122

CHIFFON CAKE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Chiffon Cake - Recipes and cooking tips - BBC Good Food image

This light and airy cake is one of my favourite things to make. Unlike other sponge cakes, chiffon cake is low in sugar and is very moist. It's fluffiness is achieved by folding in whipped egg whites (meringue) with the batter, and the fact that it is baked in a tube pan allows it to rise tall and not collapse.

Provided by Jade_N

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield Serves 10

Steps:

  • Preheat the oven to 170°C. Separate the egg yolks and egg whites into two large mixing bowls.
  • Whisk the egg yolks along with 20g sugar, flour, oil, milk, baking powder, and vanilla extract and set aside. Do not over-whisk.
  • Using an electric whisk or stand mixer, whisk the egg whites until foamy, then whisk in the sugar in 3 small increments (20g at a time) and add the cream of tartar.
  • Continue to whisk for about 10-15 mins until the mixture is light and airy. You can check if it is ready by turning the bowl upside down - if the mixture does not drip and stays in place then it is ready.
  • Slowly fold the egg white mixture into the batter in small increments (about 3 times), and continue to cut and fold the mixture until it is fully combined. Do not over-mix.
  • Grease the bottom of an 8-inch tube pan and pour the mixture in. Gently tap on the table a few times to ensure that it is evenly spread. Bake in the oven for about 40-50 mins, or until a toothpick inserted into the centre comes out clean.
  • If you are using an angel-food cake pan, place the pan upside-down on a wire rack. If you are using a chiffon cake pan, place the pan upside-down on a tall heavy bottle. Cooling the cake upside-down will help it stretch downwards instead of collapsing.
  • Allow it to cool fully before removing it from the pan. To release the cake from the pan, gently use a knife to remove the cake from the sides.

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