Celebration Angel Food Cake Recipes

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

CELEBRATION CAKE

Steps:

• Preheat oven to 350 F.
• Grease and flour two 10" x 10" baking pans (or two deep 9" X 9" pans, or a large sheet pan - remember to adjust baking time).
• Sift together cake flour, baking powder, and salt. Set aside.
• Cream egg yolks and sugar until light and fluffy.
• Add scalded milk and vanilla to egg yolk mixture.
• Mix butter into egg yolk mixture.
• Stir flour mixture into egg yolk mixture. Do not over beat.
• Pour batter into pans and bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
• Allow cake to cool completely before removing from pans. Frost if desired.
• Tip: To scald milk, heat milk in a heavy bottomed pan over low heat, stirring frequently. When bubbles begin to form around the edge of the pan, and steam rises from the milk, it is scalded. Remove from heat and cool. Do not boil. (It may not actually be necessary to scald the milk - it was traditionally done to deactivate enzymes. These days pasteurization takes care of that).

CELEBRATION ANGEL FOOD CAKE

Steps:

• Sift flour with 3/4 cups sugar 4 times; set aside.
• With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
• Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
• With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.
• Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.
• Preheat oven to 375°F
• Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
• Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.

CELEBRATION CAKE WITH HOT BUTTERED WHISKEY GLAZE

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour a 9 x 13" pan.
• In a large bowl, mix flour, baking powder and salt.
• Melt the butter and add to the flour mixture along with the brown sugar.
• Add the eggs, whiskey and water, mixing well.
• Pour into prepared pan.
• Sprinkle with chips and nuts.
• Bake for 50-55 minutes or until center is firm.
• Cool 15 minutes then drizzle with glaze.
• To make the glace, melt 1/4 cup butter in a medium saucepan.
• Whisk in 2 cups confectioner's sugar, 1/3 cup whiskey and vanilla.
• Blend well.
• Pour over cake.

RAINBOW CONFETTI ANGEL FOOD CAKE

Steps:

• For the rainbow confetti angel food cake: Preheat the oven to 350 degrees F and place a rack in the center of the oven.
• Place the egg whites, vanilla, 1 teaspoon water, and the cream of tartar in a stand mixer fitted with a whisk attachment (or in a large bowl, using a whisk). Whip on medium speed for 2 to 3 minutes (or 5 to 6 minutes by hand) until you can see the wires of the whisk leaving a slight trail in the whites.
• With the mixer still on medium, or while continuing to whip vigorously by hand, slowly add 3/4 cup (150 grams) of the sugar, a few tablespoons at a time. After adding a little sugar, let it whip into the whites for 10 seconds or so, then add more sugar, then again wait about 10 seconds. Continue this way until all the sugar is added; that should take at least 1 minute. Once all the sugar is added to the whites, whip on medium-high for 2 to 3 minutes more (5 to 6 minutes by hand), until the whites are glossy and shiny and hold a peak when you slowly lift the whisk straight up and out of them.
• Stir together the cake flour, the remaining 3/4 cup (150 grams) sugar, the sprinkles, and salt in a small bowl. Carefully sprinkle the flour mixture on top of the whites and gently and quickly fold it in. When the everything is entirely mixed in, scrape the batter into an ungreased 9-inch angel food cake pan. Use a spoon or offset spatula to even off the top of the batter.
• Bake for 30 to 40 minutes, rotating the cake pan midway through the baking time, until the entire top of the cake is light golden brown and the cake springs back when you press it lightly, and a cake tester inserted into the middle of the cake comes out clean. Immediately remove the cake from the oven and turn the pan upside down. (This ensures that the cake does not deflate and compact onto itself; since the cake pan is not greased, the cake won't fall out.) Leave the cake upside down until it is entirely cooled, at least 2 hours.
• When the cake is cool, make the frosting.
• Turn the cake pan right side up. Remove the cake from the pan by first running a knife around the outer edge of the cake and then around the inner tube of the pan; pop out the removable bottom along with the cake, then run a knife along the bottom of the cake to separate it from the pan. Turn the inner tube and pan bottom upside down and remove the cake carefully and quickly, then turn the cake right side up again onto a serving plate. Frost the sides, top, and inner tube with the frosting. Use an offset spatula or knife to smooth the frosting. Use a blowtorch to carefully torch the frosting all over to create a golden brown surface. If you do not have a torch, place the frosted cake on a baking sheet under the broiler and rotate it every few minutes until the sides and top are toasted, 8 to 12 minutes total. Serve immediately, or store at room temperature and serve within 6 hours at the very longest. (The frosting will not last for more than 6 hours at room temperature, and the cake itself does not store well in the fridge.)
• For the fluffy marshmallow frosting: In a small metal or heatproof glass bowl, whisk together the sugar and egg whites to make a thick slurry. Place the bowl over a small pot of simmering water (make sure the pot is small enough that the bowl sits above the water and not directly touching it, or you may end up with scrambled egg whites) and cook, whisking occasionally, until the mixture is very hot to the touch, 6 to 8 minutes. (When you stick your finger in the mixture it should be so hot you immediately remove your finger.) It will thin out a bit as the sugar melts.
• Scrape the sugar-egg white mixture into a stand mixer fitted with a whisk attachment and whip on medium-high speed for 6 to 8 minutes, until the frosting cools, is fluffy and glossy, and looks like shaving cream. Add the vanilla and salt and whip until mixed in. Use immediately.

ANGEL CAKE

Steps:

• Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
• Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
• Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
• Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
• To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
• To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
• Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.

CELEBRATION CAKE

Steps:

• Prepare and bake cake as package directs for 13x9 pan.
• Cool cake and leave in pan.
• Using a table-knife handle, poke holes throughout cake, about 1-inch apart and halfway to bottom.
• Combine Eagle Brand, orange juice concentrate and orange rind; mix well.
• Spoon small amount of mixture into each hole; spread remaining mixture evenly over top.
• Chill 3-4 hours.
• Just before serving, spread whipped cream or frosting over cake and garnish as desired as desired.