BEST recepie for angel cake?

Answer 1

OLGA's ANGEL FOOD CAKE
1 1/2 cups egg whites (10 to 12 large eggs)
1 1/2 cups sifted powdered sugar
1 cup sifted all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup sugar
Step 1: Bring the egg whites to room temperature, this will take about an hour.
(Room temperature egg whites beat up fuller and fluffier, which results in a higher cake) Preheat the oven to 350 degrees. Sift powdered sugar and flour together 3 times. In a 3-quart or larger bowl beat egg whites, cream of tartar and vanilla on medium speed till soft peaks form. (tips curl) Gradually add sugar, about 2 tablespoons at a time, beating on high speed till stiff peaks form. (tips stand straight)
Step 2: Sift about one-fourth of the flour mixture over the beaten egg whites. Lightly and gently fold the flour mixture into the beaten egg whites. Repeat the sifting over and folding in of the remaining flour mixture by fourths. (Depending on the size of your bowl and the volume of egg white mixture you get, you may find the bowl gets too full as you're folding in the flour mixture. If so, transfer the mixture to a larger bowl)
Step 3: Pour the batter into an ungreased 10-inch tube pan. Use a metal spatula or knife to cut through the batter and release any large air pockets. Place cake on the lowest rack of the preheated oven. (This not only gives you room for the cake to rise, but also puts the top of the cake in the center of your oven---the best place to do any baking) Bake for 40 to 45 minutes or until the top springs back when lightly touched. (The crust of the cake will be golden and slightly cracked) Immediately invert cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. (leave the cake in the pan) Cool the cake thoroughly. Loosen the sides of the cake from the pan; remove the cake.
To serve, use a serrated knife to slice the cake into wedges.

Answer 2

Angel Food Cake
This is a MUST if you have never tried a homemade Angel Food Cake. I never liked Angel Food Cakes until the neighbor lady invited me over for coffee shortly after I was married. That was almost 15 years ago, and my children and husband always ask for this for special occasions.
1 cup cake flour
3/4 cup sugar
2 tablespoons sugar
12 large egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
16 servings

1. DO NOT GREASE PAN.
2. I always use a two piece angelfood cake pan.
3. Heat oven to 375°.
4. Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
5. Combine the extracts in a small bowl; set aside.
6. Beat egg whites, cream of tartar and salt until it forms peaks.
7. Add the 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
8. If you have a mixing guard for your mixer bowl now would be a good time to attach it.
9. Beating on LOW, add flour mixture and extracts slowly.
10. Make sure you fold in the sides and bottom of your mixing bowl.
11. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
12. Move a knife through batter to remove air pockets.
13. Bake 30-35 minutes or until top springs back when touched lightly with finger.
14. Invert pan onto a tin funnel to cool completely.
15. To remove the cake from your pan carefully run a knife down the side of the cake.
16. Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
17. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.

Answer 3

Yummy Summery Angel Cake

1 packages fresh strawberries
1 package fresh blueberries
2 plumcots (aka dinosaur egg-its mix of a plum and an apricot
2 bananas
1 package lite cool whip
1 ready made angel food cake
chopping knife, disposable plates and utensils


How to Prepare:
Choose the fruit you'd like to include. Wash, core and dice fruit, transfer into a bowl. You're almost ready to enjoy...slice angle food cake into enough pieces to go around, spoon out fruit mixture onto your little slice of heaven and top with a scoop of cool whip. Enjoy!!

Prep Time: 10 minutes
Cook Time: none
Servings: 10 people.

Nutritional Information:
Healthier then cookies, cake and ice cream!! Great for red friday and birthday celebrations and summer gatherings. Quick, easy and delicious!

Answer 4

THis one is great! and easy :)

LEMONY ANGLE CAKE

1 box angel food cake mix
1 (4 serving size) box sugar-free instant lemon pudding/pie filling
2 c. cold skim milk
1 (8 oz.) container lemon low-fat yogurt
2 (1 box, 2.8 oz.) env. whipped topping mix
Thin lemon rounds, halves, fresh mint leaves for garnish

Prepare cake mix, bake and cool following package directions. To make filling: At least 1 hour before using, beat pudding mix and skim milk according to package directions. Fold in lemon yogurt until blended. Cover and refrigerate at least 1 hour until mixture is of spreading consistency. Meanwhile beat topping mix as directed on label, using cold skim milk instead of whole milk. To assemble, slice cake horizontally into 3 layers. Put 1 layer on serving plate, spread with half the filling. Repeat with second layer and remaining filling. Top with last layer. Frost top and sides with the whipped topping. Garnish (optional). Makes 12 servings. 229 calories per serving.

Answer 5

go to allrecipes.com!