Angel Food Cake And Berries Recipes
ANGEL FOOD CAKE WITH BERRY SAUCE
We top light and airy angel food cake with a lovely berry sauce for a heavenly dessert. The sauce can also be used to top cake made from a mix.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings (6 cups sauce).
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside. , For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.
Nutrition Facts : Calories 189 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
ANGEL FRUIT TRIFLE
A light, fresh, and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation; then you can see the layers of the dessert. This is a great Fourth of July red, white, and blue dessert. This is my family's favorite summer dessert.
Provided by Lori Kirchner Zwahlen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
- In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 55.1 g, Fat 8.9 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 8.4 g, Sodium 212 mg, Sugar 19 g
ANGEL FOOD CAKE AND BERRIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.
TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT) + VIDEO
This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries ? Includes step by step recipe video.
Provided by Ashley Fehr
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
- Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
- Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
- Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
- Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).
Nutrition Facts : Calories 342 kcal, Carbohydrate 51 g, Protein 5 g, Fat 14 g, Sugar 37 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 411 mg, Fiber 2 g, ServingSize 1 serving
ANGEL BERRY TUNNEL CAKE
This tasty cake is a light favorite for summer. To save time, I rely on a purchased angel food cake and frozen whipped topping. -Ruth Marie Lyons, Boulder, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes. , Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top. , Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.
Nutrition Facts : Calories 200 calories, Fat 8g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 142mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
ANGEL FOOD CAKE WITH MIXED BERRIES
Steps:
- Mix berries and sugar together in a bowl, mashing slightly to create a juice. Pour over sliced angel food cake.
Nutrition Facts : Calories 186 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 4 grams, Sugar 12 grams
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- Preheat the oven to 350°F. Place an angel food cake pan (tube pan) on a baking sheet. Do not grease the cake pan.
- Make the Cake: Sift the cake flour and salt to combine. Set aside. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on medium speed until frothy, 1 minute.
- Increase the speed to high and continue to whip, adding the sugar gradually in a slow, steady stream. Continue to whip until the egg whites are light and glossy, 4 to 5 minutes. Dip the whip attachment into the egg whites--the mixture should stand straight up and be relatively firm but not clumpy.
- Add the vanilla extract and mix to combine. Add the flour mixture to the egg whites and fold to combine using a spatula. Pour the batter into the prepared cake pan and spread into an even layer. Bake until the cake is evenly golden and fully baked, 40 to 45 minutes.
ANGEL FOOD CAKE WITH THREE-BERRY COMPOTE RECIPE - …
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5/5 Total Time 1 hrServings 10
- Preheat the oven to 350°. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more. Beat in the vanilla. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.
- In a medium bowl, whisk the cake flour with the confectioners' sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake for 40 minutes, until the cake is risen and golden. Invert the cake in the pan onto a bottle neck and let cool.
- In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Let cool slightly.
- Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and the tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.
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- In your mixer whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.
- In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
- Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.
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ANGEL FOOD CAKE WITH LEMON CURD RECIPE - BBC FOOD
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- Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside.
- Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl.
- Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible.
- Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour.
- Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan.
- For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan.
- For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go.
- Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving.
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- To prepare cake, place a rack in the lower third of oven. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, 1/2 cup powdered sugar, and ginger in a medium bowl. Sift together remaining 1/2 cup powdered sugar and 3/4 cup granulated sugar in another bowl. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add powdered and granulated sugar mixture, 1 tablespoon at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in 2 tablespoons juice.
- Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 30 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
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- In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.
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- Beat egg whites and cream of tartar on medium speed for 1 minute until foamy in the large bowl of an electric mixer fitted with a whisk attachment. Increase the speed to medium-high and gradually add remaining 1 cup of sugar, a tablespoon at a time, over the course of 1 minute. Continue to beat the egg whites until soft peaks form, usually another 3-5 minutes. Mix in the vanilla and almond extract during the last few seconds of beating.
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