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How To make Angel Food Ice Cream Cake
1 Angel food cake (8 inches)
1/2 Gl Vanilla ice cream,
-slightly softened 2 qt Fresh strawberries
Sugar -=OR=- Sugar substitute to taste Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries. Serves 15. Diabetic Exchanges: One serving (prepared with sugar free ice cream and sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183 calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm protein, 4 gm fat. SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94
How To make Angel Food Ice Cream Cake's Videos
Strawberry Jello Angel Food Cake
Strawberry Jello Angel Food Cake
Easter Dinner Video:
Strawberry Jello Angel Food Cake
Ingredients
• 3 oz package of strawberry Jell-O
• 1 cup water, boiling
• 1 lb fresh strawberries, frozen
• 2 (8 oz) package of Cool Whip, thawed
• 13 oz angel food cake
Instructions
1. Wash and cut fresh strawberries into bite-size pieces. Freeze until ready to use.
2. Break angel food cake into 1 – 2 inch pieces.
3. Dissolve Jell-O in boiling water. Add frozen strawberries and stir.
4. Place strawberry mixture into a large bowl and fold in the Cool Whip (8oz).
5. Add angel food cake pieces and combine.
6. Pour into 11×7 or 9×13 pan.
7. Top with more cool whip (8oz)
8. Chill in the refrigerator for at least 4 hours or until fully set.
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How to Make Angel Food Cake
Learn how to make this decadent-tasting but actually fat-free cake.
Angel food cake might taste decadent, but did you know it's a fat-free cake? In this video, you'll learn how to make angel food cake from scratch. You'll find out the secret that makes angel food cake as light as a cloud. This video shows you a simple step-by-step process for preparing the cake. So you'll be sure to get whipped egg whites with stiff peaks and a glossy appearance. You'll see a nifty tip for breaking up air pockets in the batter and for cooling the angel food cake when it comes out of the oven. Once cool, decorate your angel food cake with a sweet glaze, pineapple slices, or chocolate or vanilla icing.
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Martha Stewart Makes Angel Food Cake 3 Ways | Martha Bakes S1E6 Angel Food Cake
Want to learn how to make angel food cake? In this episode, Martha shows how easy it really is to make a cake as fluffy and light as a cloud. Simple tips and tricks will help the viewer to make three variations; from a classic angel food cake to a coconut cloud filled one with pillows of Swiss meringue, and mini brown sugar angel food cakes with hints of molasses flavor.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction
0:26 Classic Angel Food Cake
3:02 This is a tube pan
5:51 Mini Angel Food Cakes with Brown Sugar Batter
11:22 Coconut Cloud Cake
15:56 How to Serve Angel Food Cakes
16:25 How to Make Elderflower Syrup
17:07 How to Make Hot Fudge
Full Recipes:
Classic Angel Food Cake -
Brown Sugar Angel Food Cakes -
Coconut Cloud Cake -
#marthastewart #angelfood #cake #dessert #bakedgoods
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Claire Makes Angel Food Cake | From the Test Kitchen | Bon Appétit
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes angel food cake. Remember 1997? So does Claire Saffitz, and that's why she's here to RESCUE angel food cake. Too sweet? Too spongy? Too grandmotherly? Watch as Claire takes on all those negative connotations, and spins together a delicious dish that's sure to make you rethink your tired take on angel food cake.
Check out the recipe here:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Claire Makes Angel Food Cake | From the Test Kitchen | Bon Appétit
???? Classic Angel Food Cake Recipe So Light & Airy!!
What do you do when you have too many leftover egg whites from making ice cream? Nooooooooo - not egg white omelettes! Make this Classic Angel Food Cake Recipe! Just a few easy ingredients, will give you a super springy, super tasty cake. We like our Angel food cake with strawberries and whipped cream.
Ingredients
12 large egg whites, at room temperature (about 400 mL)
7 mL (1 1/2 tsp) pure vanilla extract***
7 mL (1 1/2 tsp) cream of tartar
2 mL (1/2 tsp) coarse salt
300g (375 mL /1 1/2 cups) granulated sugar
160g (310 mL / 1¼ cups) cake and pastry flour
Method:
Preheat to 180ºC (350ºF) .
Whip egg whites in a stand mixer at medium-low, until frothy.
With the mixer still running add salt, cream of tartar, and vanilla.
Increase speed to medium and then whip in sugar 1 tbsp at a time.
Continue whipping until whites are glossy and stiff peaks form when beater is lifted.
Transfer meringue to a large bowl and sift one-third of flour over the meringue and gently fold in.
Repeat 2 - 3 more times with the remaining flour, folding to completely incorporate.
Transfer batter into ungreased 9 tube / angel food pan and run your spatula through to remove air pockets.
Smooth top with the back of your spatula and tap the pan a few times on the countertop.
Bake until cake springs back when touched lightly or a cake tester inserted in centre comes out clean, 35 to 40 minutes.
Remove from oven and turn pan upside down on the neck of a wine bottle or similar inserted in the centre post hole of the pan.
Let cake cool completely upside down in pan. (This keeps it from collapsing)
Remove cake from pan, and serve bottom-side up.
Use a serrated knife when slicing to avoid crushing the cake.
***Tips:
- You could substitute other flavourings like lemon extract, orange extract, etc.
- A springform angel food cake pan will save you a lot of trouble.
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#angelfoodcake #eggwhites #cake
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Angel Food Cake
Angel Food Cake is a delightful airy cake, fluffy like a cloud, with a white light crumb and a golden crisp crust that is simply amazing. It pairs well with fresh berries and a bit of whipped cream or ice cream on the side.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
1 1/4 cups (300g) egg whites (from about 10 large eggs)
1 1/2 cups (300g) fine sugar, divided
1 cup (120g) cake flour
1 1/4 tsp (5g) cream of tartar
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
1/2 tsp (3g) almond extract
1. Preheat oven to 350 F (180C).
2. Sift together the cake flour with 1 cup (200g) of sugar. Set aside until ready to use.
3. Place the egg whites in a large bowl, and whip on medium-high speed until foamy. Add the cream of tartar, salt, vanilla and almond extract.
4. Continue whipping until soft peaks form. Gradually add remaining 1/2 cup (100g) of sugar. Whip until stiff peaks.
5. Gradually sift in the flour sugar mixture and fold in after each addition.
6. Pour the batter into an ungreased 10 inch (25cm) tube pan with removable bottom.
7. Cut through the batter with a knife to remove air pockets and smooth the top.
8. Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
9. Invert pan immediately. Let cool completely for about 1-2 hours.
10. Remove the cake from the pan and dust with powdered sugar if desired.
11. Slice using a serrated knife and serve with fresh berries and whipped cream.
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