Angel Food Cake With Brown Sugar Crumbs And Strawberries Recipes

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CONTEST-WINNING BROWN SUGAR ANGEL FOOD CAKE



Contest-Winning Brown Sugar Angel Food Cake image

Brown sugar makes this moist, tender angel food cake delicious and different. Chunks of chopped toffee give its fluffy frosting some snap. The cake's lovely with a hot cup of coffee.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups large egg whites (about 10)
1-3/4 cups packed brown sugar, divided
1 cup cake flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
TOFFEE/TOPPING:
1 teaspoon plus 1 cup butter, divided
1-1/2 cups chopped pecans
1-1/2 cups packed brown sugar
1 cup semisweet chocolate chips
1 carton (12 ounces) frozen whipped topping, thawed

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside., Place oven rack in lowest position. Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown 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 batter with a knife to remove air pockets. Bake 25-30 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., For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside., In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly. Cover and cook 2 minutes. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage). Immediately pour into prepared pan. Sprinkle with chips; spread with a knife when melted. Refrigerate for about 1 hour or until set., Frost cake with whipped topping. Finely chop half of the toffee; press onto cake. Serve with remaining toffee if desired. Store leftover toffee in an airtight container.

Nutrition Facts : Calories 349 calories, Fat 15g fat (9g saturated fat), Cholesterol 15mg cholesterol, Sodium 167mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES



Grilled Angel Food Cake with Strawberries image

One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. -Tammy Hathaway, Freeman Twp, Maine

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 cups sliced fresh strawberries
2 teaspoons sugar
3 tablespoons butter, melted
2 tablespoons balsamic vinegar
8 slices angel food cake (about 1 ounce each)
Optional: Reduced-fat vanilla ice cream and blueberry syrup

Steps:

  • In a small bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over cut sides of cake., On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side. Serve cake with strawberries and, if desired, ice cream and blueberry syrup.

Nutrition Facts : Calories 132 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 247mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

STRAWBERRY ANGEL CAKE



Strawberry Angel Cake image

A gorgeous and delicious angel food layer cake. You can make the angel food cake ahead of time, or buy a pre-made angel food cake. I clipped this from a magazine a long time ago. This is great in the summer time when you don't want to heat the oven.

Provided by PanNan

Categories     Dessert

Time 40m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 8

4 cups sliced strawberries
3/4 cup sugar, divided
2 tablespoons milk
8 ounces cream cheese, softened
1 (10 inch) round angel food cake
3 tablespoons triple sec (orange-flavored liqueur) or 3 tablespoons orange juice, divided
1 cup whipping cream, whipped very firm with 2 tbsp sugar
2 tablespoons sliced almonds

Steps:

  • Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of mixer til smooth.
  • Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tbsp liqueur (or orange juice), and spread half of cream cheese mixture over cake. Spoon one third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur (or orange juice). Spread whipped cream over top and sides of cake. Cover; chill 30 minutes.
  • Arrange remaining strawberries on top of cake. Sprinkle with almonds, and serve.

Nutrition Facts : Calories 248.8, Fat 11, SaturatedFat 6.3, Cholesterol 36.3, Sodium 243, Carbohydrate 35.2, Fiber 0.9, Sugar 23, Protein 3.9

BROWN SUGAR ANGEL FOOD CAKE



Brown Sugar Angel Food Cake image

This recipe came from my husband's Great Grandma Folker, a homesteader in Nebraska in the late 1800s.

Provided by Dawnab

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 6

1 1/2 cups egg whites
2 teaspoons vanilla
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 cups brown sugar
1 1/4 cups sifted cake flour

Steps:

  • Beat egg whites, vanilla, cream of tarter and salt until soft peaks form.
  • Gradually sift 1 cup brown sugar over egg whites and beat again until stiff peaks form.
  • Sift remaining cup of sugar with flour.
  • Fold into egg white mixture.
  • Bake in an ungreased tube pan for 45-50 minutes at 350.

STRAWBERRY ANGEL FOOD CAKE



Strawberry Angel Food Cake image

Layer juicy strawberries and creamy filling in this Strawberry Angel Food Cake! Airy Strawberry Angel Food Cake is a refreshing summery dessert.

Provided by My Food and Family

Categories     Cheese

Time 1h15m

Yield 10 servings

Number Of Ingredients 6

3 cups fresh strawberries, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 Tbsp. sugar
1-1/2 tsp. zest and 1 Tbsp. juice from 1 orange
2 cups thawed COOL WHIP LITE Whipped Topping
1 prepared angel food cake (10 inch), cut horizontally in half

Steps:

  • Chop enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
  • Beat Neufchatel, sugar, zest and juice in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHIP mixture onto bottom half of cake. Cover with top of cake and remaining COOL WHIP mixture.
  • Refrigerate 1 hour. Arrange remaining berries on top of cake before serving.

Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BROWN SUGAR ANGEL FOOD CAKE



Brown Sugar Angel Food Cake image

For a new twist on angel food cake, give this recipe a try. It's light and tasty!-Nina Summan, Connersville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 6

1-1/2 cups egg whites (about 10)
2 cups packed brown sugar, divided
1-1/4 cups cake flour
1-1/2 teaspoons cream tartar
1 teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Place egg whites in a large bowl, let stand at room temperature for 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside. Sift remaining sugar; set aside., Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add vanilla. Gradually add reserved sugar, about 2 tablespoons at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, abut 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Bake at 350° for 40-45 minutes or until lightly browned and entire top appears dry. , Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around side of cake and remove to a serving plate.

Nutrition Facts :

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