Homemade Angel Food Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 371
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Angel Food Cake
You know how most angel food cakes you buy from the store taste kinda rubbery? This is NOT that cake. This angel food cake is the lightest, fluffiest, and most cloud-like cake you’ll ever taste. I love having this cake in the summer and topping it with some fresh strawberries and homemade whipped cream. This is sure to be a new favorite recipe!
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ANGEL FOOD CAKE RECIPE ►
12 ounces (340 g) egg whites (fresh or pasteurized)
1 teaspoon cream of tartar
1/4 teaaspoon salt
1 teaspoon vanilla extract
6 ounces (171 g) sugar (first quantity)
6 ounces (171 g) sugar (second quantity)
4 ounces (114 g) cake flour
1 ounce (28 g) cornstarch
STRAWBERRY TOPPING RECIPE ►
2 cups fresh strawberries trimmed and quartered
2 ounces (57 g) sugar
1/2 teaspoon lemon zest
1 tsp lemon juice
STABILIZED WHIPPED CREAM RECIPE ►
8 ounces (228 g) heavy whipping cream, cold
1 ounce (28 g) powdered sugar
1/2 tsp powdered gelatin (I use KNOX brand)
1/2 tsp vanilla extract
1/2 tsp heavy whipping cream
1 Tablespoon cold Water
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How To Make Angel Food Cake | Soft & Fluffy-Fat Free Cake
How To Make Angel Food Cake | Soft And Fluffy-Fat Free Cake
Here's what you'll need:
egg whites 10 large pcs
cream of tartar 1 tsp (5g)
granulated sugar 1/2 cup (100g)
vanilla 1 tsp (5g)
cake flour 1 cup (100g)
icing sugar 3/4 cup (95g)
salt 1/2 tsp (3g)
Food for the soul:
Psalm 100:2 Worship the Lord with gladness; come before Him with joyful songs.
Angel Food Cake - Everyday Food with Sarah Carey
For this recipe, you'll whisk egg whites and cream of tartar into soft peaks, before adding sugar and vanilla to the same bowl. Next, fold cake flour and salt into the egg mixture and then bake the batter in a removable-bottom cake pan (don't forget to smooth out the top, first!). This treat is as airy as it is healthy -- and I know you'll love it as much as I do!
Sarah's Tip of the Day: Are you looking for a light and fluffy dessert that doesn't skimp on taste? You've come to the right place, because this angel food cake is a fantastic treat (that won't impact your waistline).
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Nutritional Info: per serv (makes 8): 210 cal; 0 g fat; 7 g protein; 45 g carb; 0 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Angel Food Cake - Everyday Food with Sarah Carey
Ree Drummond's Easiest-Ever Ice Cream Cake | The Pioneer Woman | Food Network
Ree creates this easy frozen treat for her family by layering pound cake with three different flavors of ice cream and chocolate candy!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ice Cream Layer Cake
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 15 min (includes freezing time)
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 pound cake
1 cup vanilla ice cream, slightly softened
4 large peanut butter cup candies, roughly chopped
1 cup chocolate ice cream, slightly softened
1/2 cup chocolate candies, such as M and Ms, roughly chopped
1 cup chocolate chip ice cream, slightly softened
Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top
Directions
Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.
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Ree Drummond's Easiest-Ever Ice Cream Cake | The Pioneer Woman | Food Network
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Layered Cherry Angel Food Cake Recipe
This Layered Cherry Angel Food Cake recipe requires 3 ingredients and about 15 minutes of your time. It's easy, delicious and a crowd pleaser. If you’re on the hunt for easy dessert recipes, this is for you. You can’t go wrong with cherry pie filling, whipped topping and angel food cake!
Music credit: Cutter