How To make Angel Food Ice Cream Cake~
1 Angel food cake (8 inches)
1/2 ga Vanilla ice cream; slightly
-softened 2 qt Fresh strawberries
Sugar; =or=- Sugar substitute to taste Recipe by: Country Magazine, June/July 1994 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. POSTED BY: Jim Bodle 5/94 From: Marjorie Scofield Date: 06-23-95
How To make Angel Food Ice Cream Cake~'s Videos
Easy Angel Food Cake Recipe!- The Scran Line
You’re about to learn how to make the easiest and lightest cake ever! Angel Food Cake is so light and fluffy and melt in your mouth. It’s the perfect easy to whip up cake that’s sure to impress! Topped with fresh cream and berries, it’s a stunner!
Angel Food cake
12 large egg whites, room temperature
150g - 1 cup all-purpose flour
1/4 tsp salt
370g - 1 3/4 cups caster sugar, divided
1 1/2 tsp cream of tartar
2 tsp pure vanilla extract
1 orange zested
3 drops orange food gel
Decorations
500ml - 2 cups whipped cream, cold
1 tsp vanilla extract
Powdered sugar to dust
Assorted berries, washed and dried
Angel Food cake
Preheat your oven to 175°C / 350°F.
Separate your eggs white from your yolks into a very clean glass or metal mixing bowl. To ensure your bowl is super clean, add 1 tsp white vinegar or fresh lemon juice and use a paper towel to wipe it down until dry. For this recipe you can either use a hand mixer or a stand mixer fitted with a balloon whisk. Set aside for 30 minutes.
Sift the flour, salt and 3/4 cup of sugar into a large mixing bowl use a whisk to combine and set aside. You’ll need to sift these ingredients 3 times.
Add the cream of tartar and vanilla extract to the egg whites and whisk on medium speed until you reach soft peaks.
Slowly add the remaining sugar to the egg whites, 1 tbsp at a time and continue whisking until the mixture becomes thick and glossy.
Add 1/2 of the flour mixture and the orange zest to the meringue mixture and use a spatula to gently fold through. Repeat this process with the remaining flour. Your mixture should still be nice really thick and hold stiff peaks if you fold correctly.
For this recipe you’ll need an Angel Food Cake Pan. You don’t need to line or grease the pan because in order for this cake rise properly you need it to stick to the sides of the cake pan. Gently spoon the mixture into your cake pan.
Use a paper towel to clean off any cake batter off the side of the cake pan. Then use a skewer to gently swirl through the cake pan, almost hitting the bottom to get rid of any air bubbles. Place the cake pan on the bottom rack of your oven and bake for 35-40 minutes until the cake is golden brown and a skewer inserted into the cake comes out clean.
Take the cake pan out of the oven and place upside down on your work bench to cool completely to room temperature. Most angel food cake pans half little feet at the top of the cake pan to allow steam to escape as the cake cools. If yours doesn’t place on a cooling rack to allow to cool.
Once cooled, carefully run a knife around the outside of the cake pan and then gently encourage the cake to lift out by wiggling and slowly lifting the bottom of the cake pan.
Whipped cream
Simple add the heavy cream and vanilla extract (1 tbsp sugar is optional) and use an electric hand mixer to whip to stiff peaks.
To decorate dust with powdered sugar and serve with fresh berries and whipped cream.
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
#thescranline #angelfoodcake #easybaking
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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Strawberry Angel Food Dessert
STRAWBERRY ANGEL FOOD DESSERT
This recipe is a cubed up angel food cake with a mixture of strawberries, jello and freshly whipped cream. SOO good!
RECIPE:
INGREDIENTS:
16 oz. angel food cake mix, prepared (or 1 store bought, already made angel food cake)
3 cups strawberries, stems removed and sliced
1 cup sugar
6 oz. strawberry jello (2 small boxes)
2 cups hot water
16 oz. heavy whipping cream
additional strawberries for garnish if desired.
INSTRUCTIONS:
Bake and cool angel food cake or buy a prepared one. This mix can be done in a 9 x 13 pan if you do not have a tube pan, just be sure NOT to grease the pan with whichever pan you use.
Let the cake cool for at least and hour and a half. Cut into 1 inch cubes.
In a large bowl add the sliced strawberries, sugar, strawberry jello and hot water. Stir until jello is dissolved. Let this cool in the fridge until syrupy or not longer warm, mine took about 40 minutes.
In another large bowl add the whipping cream. Using a hand mixer, beat on high speed until stiff peaks form.
Add the whipped cream into the jello mixture and gently fold it in. Keep mixing very gently until a uniform color forms.
In a 9 x 13 pan add half of the cubed angel food cake. Then pour and spread over half of the jello mixture. Then add the remaining angel food cake and the remaining jello mixture.
Chill for at least 3 hours or overnight. Cut into squares and serve!
Notes
You can dice the strawberries if desired or leave them completely out if they aren’t in season at your grocery store, the strawberry jello will be plenty of strawberry flavor.
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Vintage Recipe Tin
Sarah Olson
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Springfield, OR 97475
#dessert #cake
HOW TO MAKE ANGEL FOOD CAKE | angel food method
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INGREDIENTS:
1 1/4 cups (295 ml) egg whites at room temperature (from about 9 or 10 large eggs)
1 1/2 cups (294 gr) granulated sugar or caster sugar (separated)
1 cup (112 gr) cake flour (see notes for substitution)
1 tsp lemon zest (optional)
1/4 tsp kosher salt
1/2 TBSP cream of tartar (or lemon juice or white vinegar)
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Today we are continuing the cake series and learning to make Angel Food Cake. This cake has its own mixing method, actually called The Angel Food Method, and is used specifically for this cake. Angel food cake gets its name from the fact that there is not any fat present in the cake, but whipping the egg whites transforms this into an incredibly light and fluffy cake. This process of whipping egg whites and folding into other ingredients is also used in other more advanced cake mixing methods so it is a great technique to master. Make sure you also check out the bonus video today to learn how to make an easy fresh strawberry sauce to go on top!
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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.
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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