How To make Chocolate Angel Food Cake/Betty Crocker
1 1/2 c Powdered sugar
3/4 c Cake flour
1/4 c Cocoa
1 1/2 c Egg white (about 12)
At room temperature 1 1/2 ts Cream of tartar
1 c Granulated sugar
1 1/2 ts Vanilla
1/4 ts Salt
Recipe by: Betty Crocker Software Move oven rack to lowest position. Heat oven to 375*. Mix powdered sugarm flour and cocoa, set aside. Beat egg whites and cream of tarter in medium-large bowl on medium speed unitl foamy. Beat in GRANULATED SUGAR on high speed, 2 Tbls at a time, adding vanilla and salt with last
addition of gran.sugar. Continue beating until stiff and glossy. DO NOT UNDERBEAT!! Sprinkle pow.sugar-flour mixture, 1/4 c. at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased tube pan, 10x4". Cut gently through batter. Bake 30-35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel. Let hang 2 hours or until completely cool. Remove from pan. NOTES: I sift the powdered sugar, flour and cocoa together once, seems to come out a little better. -----
How To make Chocolate Angel Food Cake/Betty Crocker's Videos
Angel Food Cake #Shorts
My favorite recipe on the whole blog! This Angel Food Cake recipe uses all-purpose flour (but does includes tips to use cake flour, if you choose). I’m walking you through all the tips and tricks so yours comes out perfectly every time!
Recipe:
Instructions
Preheat oven to 375F (190C).
In KitchenAid mixer, combine egg whites*, cream of tartar, vanilla and almond extracts and salt. Mix well.
With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (About 10-15 seconds; as you add the sugar, you may be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
Beat until stiff peaks** form; the mixture will be thickened, glossy, and sticky and will greatly have increased in volume.
In a medium sized bowl, whisk together powdered sugar and flour.
Using a rubber spatula, gently fold in sugar/flour mix, about ½ cup at a time. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
Pour mixture into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
Bake the cake on 375F (190C) for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
Immediately upon removing from oven, invert the cake onto a bottle or funnel and allow it to cool completely.
Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter.
Slice carefully, Angel food cake is delicate so be sure to saw/slice each piece carefully with a serrated knife to avoid smashing it with a dull straight-blade. Serve with strawberries and homemade whipped cream, if desired.
Notes
*You want to be sure that you crack these into a completely grease-free bowl and that there are absolutely NO pieces of yolk in with the whites. My suggestion is to crack each egg in a smaller bowl and then immediately transfer it to your measuring cup; don't crack every egg directly into the measuring cup because if you accidentally get a bit of yolk in the cup near the end that you can't scrape out, you will have to discard all of the whites and start over
** Stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape firmly without the point of the peak folding or receding back into the mixture
Chocolate Angel Food Cake
Homemade Chocolate Angel Food Cake That Starts with a Boxed Mix! Topped with Homemade Strawberry Sauce! The Perfect Light Dessert Plus it's Easy!
RECIPE HERE --
How to make Chocolate Angel cake
This Chocolate Angel cake is light as a feather and not too sweet. The texture was so light and delicate. This chocolate version of an Angel food cake is an easy yet impressive treat. The flavor is pure Cocoa velvet.
you need:
1 ½ cups egg whites, room temperature
1 ½ tsp cream of tartar
½ tsp salt
1 cup sugar
1 ½ cups powdered sugar
1 cup cake flour
¼ cup baking cocoa
for the frosting:
1 ½ cups heavy whipping cream
½ cup sugar
¼ cup baking cocoa
½ tsp salt
½ tsp vanilla
to make:
1) In a mixing bowl, place egg whites beat on medium speed until soft peaks form. Add cream of tartar and salt. Gradually add sugar, a tablespoon at a time beating on high speed until stiff glossy peaks form and sugar is dissolved.
2) Sift together powdered sugar, cake flour and cocoa 2 times. Fold in meringue mixture. Pour onto the ungreased pan and bake at 375°F for 35 minutes or until the entire tops appear dry. Invert immediately and cool completely
3) While waiting for the cake to cool, in another bowl, combine all the frosting ingredients cover and chill for an hour. Beat until stiff peaks form.
4) Spread over the top and sides of the cake with your choice of decorating.
5) Serve and enjoy. Store in the refrigerator for any leftover.
Amazing Angel Food Cupcake Recipe
For a cupcake that is light as air, try this Angel Food Cupcakes recipe! They’re airy, soft, and tender, making for a light treat that everyone will enjoy. Topped with fluffy whipped cream and fresh berries, this dessert is so simple to make but beyond delicious.
RECIPE:
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Betty Crocker Super Moist Vanilla Cake Mix | Simple & Quick #BettyCrocker #Cake
Today we show you how to Make Vanilla Cake using Betty Crocker Cake Mix.
Super Easy, Quick and Simple Cake
Ingredients
1 Betty Crocker Cake Mix
4 Eggs
75 ML Vegetable Oil
300 Milk
Chocolate Glaze:
120 ML Whipping Cream
1/2 Cup Chocolate
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How to Make your BOX CAKE Taste HOMEMADE • JonnyCakes
This week Jonny shows you how to make a better box cake. Shh no one will know! Here’s how to do it:
“Homemade” BOX Cake
Swap out 1: Add 1 extra egg
Swap out 2: Swap water for milk of your choice
Swap out 3: Reduce oil by half and add melted butter
Swap out 4: Add 1/4 cup sour cream
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