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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
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Angel Food Cake Recipe
Angel food cake, as light as a cloud, never fails to amaze! See which ingredients to use, steps to take, and get cracking!
Ingredients:
1 1/4 cups (315 mL) sifted cake and pastry flour
1 1/2 cups (375 mL) granulated sugar, divided
1/4 tsp (1.25 mL) salt
1 3/4 cups (440 mL) egg whites (13 to 15 egg whites), at room temperature
1 ½ tsps cream of tartar
1 tsp (5 mL) vanilla extract
Tip:
Serve with whipped cream, fruit, ice cream, fruit sauce, chocolate sauce, or glaze.
Perfect Angel Food Cake Recipe:
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Homemade Angel Food Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 371
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???? 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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Ice Cream Angel Food Cake
Yields: 12 servings
Ingredients:
1 (10-inch) angel food cake
3 pints ice cream, flavors of your choice, softened
1 container whipped topping
Preparation Directions:
~ Wrap cake in plastic wrap and freeze 30 minutes, making it easier to cut into layers. Slice cake horizontally into 4 equal layers using a serrated knife.
~ Place bottom layer on serving platter, spread with 1 pint of the ice cream leaving a ½-inch border around edge. Top with second layer of cake and second pint of ice cream; repeat with third layer. Top with cake. Wrap cake in plastic wrap and freeze for at least 8 hours.
~ When ready to serve spread with whipped topping.
ICE CREAM ANGEL CAKE #icecreamangelcake #recipe
Getting Ready For Easter
ICE CREAM ANGEL CAKE
Ingredients
1 (14.5 oz.) package white angel food cake mix
1 quart strawberry ice cream, softened
1 pint chocolate ice cream, softened
2 cups whipping cream
¼ cup sifted powdered sugar
¼ tsp. almond extract
¼ cup slivered almonds, toasted
Chocolate leaves (optional)
Directions
Prepare and bake cake mix according to package directions, using a 10 inch tube pan. Invert pan on funnel or bottle about 2 hours or until cake is completely cooled.
Loosen cake form side of tube pan using a small metal spatula. Remove from pan; split the cake horizontally into 4 layers.
Place bottom layer of cake on a cake plate, and spread with half of strawberry ice cream; freeze. Add second cake layer and spread with chocolate ice cream; freeze. Repeat with third layer and remaining layer, cut side down, on top of cake. Cover and freeze cake several hours or overnight.
Beat whipping cream until foamy; gradually add powdered sugar and almond extract, beating until stiff peaks form. Frost sides and top of cake with whipped cream. Garnish with raspberries.