Angel Food Cake Hack To Satisfy Your Cravings • Tasty
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Binging with Babish: Angel Food Cake from Groundhog Day
Happy Groundhog Day all! It's the magical time of year when a homeowner's backyard nightmare reluctantly, but alertly predicts the weather. As the snow piles up here in New York City, I can think of no more fitting tribute to this particularly bizarre ceremony than recreating the centerpiece of Phil Connors' immortal diner feast: angel food cake, eaten in one hedonistic bite. After a year that's felt an awful lot like Groundhog Day personified, let's ring in a new...groundhog year together with this classic teatime cake!
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ANGEL FOOD CAKE - How to make a perfect ANGEL CAKE Recipe
This deliciously light & fluffy SPONGE CAKE originated in the United States... becoming popular in the late 19th century!! Made with whipped egg whites, cream of tartar and flour gives it the nickname FOOD OF THE ANGELS...NO butter or oil used!! LOW IN CALORIES!! Click on SHOW MORE below for full recipe...
ANGEL FOOD CAKE
Preheat oven to 350 degrees F.
DO NOT oil, butter or flour Bundt/Tube pan
1 - 1/4 cups egg whites (about 9-12 egg)
1 -1/2 cups sugar
1 cup cake flour
1 - 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1. Sift flour and 1/2 cup of the sugar twice. Set aside.
2. Add egg whites, cream of tartar, salt, vanilla and almond extracts into a very clean large mixing bowl. Using mixer, on medium-high speed, beat ingredients together until soft peaks form. Increase beating speed to high. Adding the remaining sugar, 2 tablespoons at a time, until stiff peaks form.
3. Gradually fold in sifted flour/sugar mixture, about 1/2 cup at a time, into eggs whites until well blended.
4. Gently spoon into a 10-inch bundt/tube pan. Using a knife, cut through batter to remove any air pockets.
5. Bake in a preheated 350 degree F. oven, on the low rack, for 35 - 40 minutes or until lightly golden in color and entire top appears dry.
6. Immediately invert pan onto cooling race; cooling completely, about 2 hours.
7. Carefully run knife around side and center tube of pan. If cake sticks to bottom of pan...Vigorously shake pan north, south, east and west until loose.
8. Place Angel Food Cake onto plater. Serve with fresh fruit(s), whipped cream and/or ice-cream.
Serves 12 - 16
ENJOY!! -Deronda :)
TIPS: 1 serving = about 115 calories. Cake maybe frozen up to 3 months in airtight packaging.
#food #cake #recipe #video #homemade #dessert #eating #sweet
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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???? 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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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!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
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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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