Does anyone have a recipe for angel cake?

Answer 1

Raspberry Angel Cake Recipe #59217
A light tasting dessert that is pretty to look at. Prep. Time includes refrigeration.
1 (6 ounce) package raspberry gelatin
1 dash salt
2 1/2 cups boiling water
1 (10 ounce) package frozen raspberries, thawed
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1 baked angel food cake
1 1/2 cups whipping cream
confectioners' sugar

12 servings Change size or US/metric
Change to: servings US Metric

7 hours 30 minutes 7 hrs 30 mins prep

Answer 2

SURPRISE ANGEL FOOD CAKE

1 angel food cake
1 pkg. instant pudding (vanilla)
1 (8 oz.) container Cool Whip
1 can crushed pineapple with juice

Bake angel fool cake as directed. When cool slice into three layers.
Mix together next 3 items and spread between layers and on outside of cake. Store in refrigerator. Okay if made the day before serving.

Answer 3

Hey Sheng,

While it's not difficult to make, only eggs, flour, vanilla and some butter and sugar, with all the separating of eggs to whip and fold into the yolks and flour, I honestly find it easier and less hassel to buy it from store ( especially since it is only available in small loaves or in that cake form with the hole!)

Trust me, any time I can spend < $3.50 and save myself two hours of prep and cook, is money WELL SPENT!

Sorry to be the lazy one!

James in San Diego

Answer 4

finding 3 cups of angels is a beech!

Answer 5

Nope but they make a box mix if you insist on making it yourself but I usually just buy one thats already made - it's cheaper & less trouble. I make low sugar deserts with them a lot for my granny. She's diabetic. Just in case you didn't already know they were low sugar.

Answer 6

Pineapple Angel Cake

INGREDIENTS:
6 egg whites
1/4 teaspoon salt
3/4 cup sugar
6 egg yolks
3/4 cup sugar
1 tablespoon lemon juice
1/2 cup pineapple juice
1 1/2 cups cake flour
1 teaspoon baking powder
PREPARATION:
Beat egg whites with salt to moist, glossy peaks. Gradually beat in 3/4 cup sugar. In another bowl, beat egg yolks with 3/4 cup sugar until thick; add lemon and pineapple juices and beat until sugar is dissolved.
Sift together the flour and baking powder; slowly beat into egg yolk mixture until well blended. Fold in egg whites. Bake in an ungreased 10-inch tube pan at 325° for 1 hour, or until cake bounces back when lightly touched with finger. Invert to cool.

Frost with Fluffy White Frosting or your favorite frosting, and garnish with coconut or maraschino cherries, if desired.

Angel Food Cake
!
A classic angel cake recipe.
INGREDIENTS:
1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
1 1/4 cups cake flour, sift before using
1 3/4 cups granulated sugar, divided
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
PREPARATION:
Sift flour with 3/4 cups sugar 4 times; set aside. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
With a rubber spatula or whisk, gently fold vanilla and almond extracts into the beaten egg whites. Sift about 1/4 of the flour mixture over the egg whites; fold in gently with spatula or whisk, about 15 strokes. Repeat until all of the flour mixture and continue with about 10 more strokes to blend flour in well.

Preheat oven to 375° F.

Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.

Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or flat butter knife to gently loosen cake from sides and center tube of pan. Gently lift cake out of pan with the tube and loosen bottom. Remove from tube section and frost angel food cake with fluffy white frosting or serve plain or with fruit and whipped topping.




Chocolate Angel Food Cake

Chocolate Angel Cake recipe with cocoa and egg whties, frosted with fluffy white frosting or chocolate frosting.
INGREDIENTS:
1 1/4 cups egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup cake flour
1/2 cup granulated sugar
5 tablespoons cocoa
PREPARATION:
Beat egg whites until foamy; add salt and cream of tartar. Beat to soft glossy peaks. Gradually beat in 3/4 cup sugar, 2 tablespoons at a time. Add vanilla. Sift flour with 1/2 cup sugar and the cocoa; fold into the egg mixture.
Bake in an ungreased 10-inch tube pan at 325° for 1 hour. Frost with Fluffy White Frosting, Chocolate Buttercream Frosting or your favorite frosting.

Answer 7

go to allrecipes.com!