Cherry Ginger Sauce For Angel Cake Recipes

ANGEL FOOD CAKE WITH WARM CHERRY SAUCE

Steps:

• Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat.
• Cook until butter is melted and sauce has thickened, about 5 minutes.
• Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.

ANGEL FOOD CAKE WITH WARM CHERRY SAUCE

Steps:

• Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes.
• Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.

CHERRY GINGER SAUCE FOR ANGEL CAKE

Steps:

• Place the yogurt in a strainer that has been lined with cheesecloth and place over bowl. Allow to drain for three hours. Discard the whey.
• Meanwhile, combine the cherries, ginger, sugar and wine and simmer about 5 minutes. Remove from heat and set aside until yogurt is ready.
• To make sauce, combine 1 cup of drained yogurt with wine-cherry mixture and place in blender or food processor and puree. Serve over slices of angel cake.

CHERRY ANGEL FOOD CAKE

Steps:

• Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries.
• Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minute or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.

GINGER ANGEL FOOD CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper. Sift again, then set aside.
• Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine.
• Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.
• Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice. Strain to remove the seeds. Top the cake with confectioners' sugar, the sauce and the remaining raspberries.
• SERVES: 8 (Dessert); Calories: 325; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 7 grams; Total carbohydrates: 75 grams; Sugar: 57 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 150 milligrams

CHERRY ANGEL DESSERT

Steps:

• Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

CHERRY WINE SAUCE FOR ANGEL FOOD CAKE

Steps:

• Combine the cherries, wine and sugar, and cook over medium heat just until cherries are plump and soft. Puree with 3/4 cup of the yogurt until smooth. Refrigerate until serving time.
• Return to room temperature, and serve angel cake slices topped with the cherry sauce and remaining yogurt.