Chocolate Angel Food Cake With Marshmallow Frosting Recipes

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CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE



Contest-Winning Chocolate Angel Food Cake image

When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups egg whites (about 10 large)
3/4 cup cake flour
1-1/2 cups plus 2 tablespoons sugar, divided
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
CHOCOLATE FLUFF FROSTING:
2 cups heavy whipping cream
1 cup sifted confectioners' sugar
1/2 cup baking cocoa
Dash salt

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add 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. Mixture will be thick. , 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 350° for 40-45 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 frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,

Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

MINI ANGEL FOOD CAKES WITH MARSHMALLOW FROSTING



Mini Angel Food Cakes with Marshmallow Frosting image

Provided by Sandra Lee

Time 35m

Yield 12 mini cakes

Number Of Ingredients 8

1 (16-ounce) box angel food cake mix
2/3 cup coconut water
1 cup sugar
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
2 egg whites
1/4 cup marshmallow cream
1/2 cup coconut flakes, for decorating

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Beat together the cake mix with coconut water. Fill 2 (6-count) mini angel food can pans halfway with batter. Bake until puffed, golden brown, and toothpick inserted in the center comes out clean, 12 to 15 minutes. Invert the pans onto wire cooling racks and cool completely before removing from the pans.
  • For the frosting: Bring 2 cups water to a simmer in a medium saucepot.
  • In a large glass bowl that will fit over the saucepot, combine 1/4 cup water, sugar, corn syrup, cream of tartar, and egg whites. Place on top of the saucepot and beat for 7 minutes using an electric hand mixer. The frosting will be smooth, shiny, and form peaks when the mixer is lifted from the bowl. Remove from the heat and slowly beat in the marshmallow cream.
  • Frost each cake with the icing and sprinkle the tops with coconut flakes.

CHOCOLATE ANGEL FOOD CAKE I



Chocolate Angel Food Cake I image

This is a very moist and light angel food. A family favorite at my house.

Provided by Jane Hilton

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 8

2 cups egg whites
¼ teaspoon salt
1 ¼ teaspoons cream of tartar
1 ¼ cups white sugar
1 ¼ cups confectioners' sugar
1 ¼ cups cake flour
¼ cup unsweetened cocoa powder
1 ¼ teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
  • In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  • Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g

CHOCOLATE ANGEL FOOD CAKE



Chocolate Angel Food Cake image

Make and share this Chocolate Angel Food Cake recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

2/3 cup sifted cake flour (not self-rising)
1/3 cup unsweetened cocoa
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
confectioners' sugar, for garnish

Steps:

  • Heat oven to 375 degrees.
  • Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
  • Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
  • Add vanilla, cream of tartar and salt.
  • Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.
  • When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
  • Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
  • Repeat process 2 more times.
  • Pour batter into ungreased 10-inch tube pan.
  • Cut through batter to remove air pockets.
  • Bake 40 to 45 minutes, until top springs back when gently pressed.
  • Invert and hang pan on neck of bottle to cool.
  • To unmold, run a thin knife around side of pan and tube; invert pan.
  • Turn cake upright onto serving plate.
  • Garnish with confectioners' sugar, if desired.

Nutrition Facts : Calories 149.5, Fat 0.5, SaturatedFat 0.2, Sodium 152.6, Carbohydrate 32.8, Fiber 0.9, Sugar 25.3, Protein 4.7

ANGEL FOOD CAKE WITH WHIPPED CHOCOLATE FROSTING



Angel Food Cake with Whipped Chocolate Frosting image

This Angel Food Cake with Whipped Chocolate Frosting is light as a cloud. The frosting is made with freshly whipped cream and plenty of cocoa for a rich chocolate taste. This is a simple recipe my family has been making for decades.

Categories     dessert

Time 1h5m

Number Of Ingredients 8

1 Angel Food Cake
1 teaspoon Vanilla
3 cups Whipping Cream
1 1/2 cups Powdered Sugar
3/4 cup Cocoa
1/4 teaspoon Salt
1 cup of Raspberries
optional: 1/3 cup toasted Almonds

Steps:

  • You can either make the angel food cake from a mix (you just add water), or purchase pre-made from a grocery store. A few notes on making angel food cake: you need to let it cool completely in the pan and you need to let it cool upside-down or on its side. My mother also told me not to use a silicone pan because the cake can't cool property in a silicone pan. Once the cake is completely cooled, remove it from the pan. Then using a serrated knife, cut the top off of the cake, starting from about 1 inch down from the top of the cake. See the photos and this is make much more sense. Then use the knife to cut out some of the inside of the cake. Next, make the frosting. Combine the whipping cream, sugar, cocoa, salt, and vanilla. Beat with a mixer until stiff. Fill the scooped out section of the cake with frosting and raspberries. Place the top back on the cake. Frost the cake! Top with toasted almonds with you like. Keep the cake chilled until you are ready to serve it.

CHOCOLATE ANGEL FOOD CAKE WITH DOUBLE-CHOCOLATE FROSTING



Chocolate Angel Food Cake with Double-Chocolate Frosting image

Four types of chocolate are called for in this decadent dessert: cocoa powder for the cake batter, bittersweet chocolate and milk chocolate for the frosting, and semisweet chocolate for the garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9 1/2-inch cake

Number Of Ingredients 14

1 cup plus 2 tablespoons cake flour (not self-rising), sifted
1/4 cup Dutch-process cocoa powder
1 teaspoons instant espresso powder
1/2 teaspoon kosher salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 3/4 cups sugar
2 teaspoons pure vanilla extract
6 ounces bittersweet chocolate, chopped
6 ounces milk chocolate, chopped
1 cup heavy cream
2 tablespoons light corn syrup
2 sticks (1 cup) unsalted butter, softened but still cool, cut into 1-inch pieces
Semisweet chocolate shavings, for garnish (optional)

Steps:

  • Cake: Preheat oven to 350 degrees. Whisk together cake flour, cocoa, espresso powder, and salt.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to high. Continue beating while gradually adding sugar until stiff peaks form, 3 to 4 minutes. Beat in vanilla. Remove bowl from mixer. Add half the flour mixture and gently fold in until streaky, then add remaining flour mixture and fold in until well incorporated (do not overmix, as this will deflate the meringue, creating a dense cake).
  • Gently spoon batter into an ungreased 9 1/2-inch tube pan with removable bottom; smooth top. Run a knife or small spatula through batter to release air bubbles. Bake until a tester inserted into center comes out clean, about 40 minutes. Invert pan; let cake cool completely in pan. Run a knife around the inner and outer perimeter of the pan to loosen. Use knife to release cake from bottom of pan and remove.
  • Frosting: Place both chocolates in the bowl of a stand mixer; set aside. In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate; let stand 2 to 3 minutes.
  • Whisk, starting in center and working outward, until chocolate is smooth. Let cool at room temperature, whisking occasionally, about 30 minutes.
  • Attach bowl to stand mixer fitted with the whisk attachment and beat on medium speed, gradually adding butter, until frosting is smooth and silky.
  • Using a serrated knife, split cake in half horizontally. Place bottom layer on a cake plate. Measure 2 cups frosting and spread evenly with an offset spatula. Top with second layer. Use remaining frosting to cover cake completely, using spatula to create a smooth finish or create swirls. Garnish with chocolate shavings, if desired. Serve immediately.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE ICING



Chocolate Angel Food Cake with Chocolate Icing image

This eye-appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there's only 1 g of fat per serving! Rebecca Baird - Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 14

12 egg whites
1 cup cake flour
1/3 cup baking cocoa
3/4 teaspoon cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1-2/3 cups sugar
ICING:
1-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1/3 cup reduced-fat sour cream
1 tablespoon fat-free milk
3/4 teaspoon vanilla extract

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside., Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add 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 on the lowest oven rack at 350° for 30-40 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 icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

Nutrition Facts : Calories 195 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 64mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

MEXICAN CHOCOLATE ANGEL FOOD CAKE



Mexican Chocolate Angel Food Cake image

I love the flavor of the "Mexican" chocolate...the cinnamon flavor just sets it apart. A fun twist on the wonderful texture of Angel Food Cake.

Provided by QueenJellyBean

Categories     Dessert

Time 1h3m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 11

1 (18 ounce) box angel food cake mix
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
2 teaspoons instant coffee powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 1/3 cups cold water
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup mini chocolate chip

Steps:

  • In a mixer bowl, pour dry angel food cake mix.
  • Add to dry cake mix, cornstarch, cocoa powder, instant coffee, cinnamon, nutmeg and allspice.
  • Mix cold water and extracts. Add to dry ingredients.
  • Turn mixer on low and mix for 30 seconds. Then mix for 3 minutes on medium.
  • Fold in the chocolate chips.
  • Pour the batter into an ungreased 10 inch angel food cake pan or tube pan.
  • Bake at 325 degrees for 53 to 58 minutes until cake is set and pulls away from the sides of the pan.
  • Invert cake pan and allow cake to cool upside down.
  • With a small metal spatula, loosen the sides of the cake and invert on to cake plate.
  • Dust with 1 tbsp powdered sugar.

Nutrition Facts : Calories 236.1, Fat 1.9, SaturatedFat 1, Sodium 378.3, Carbohydrate 51.7, Fiber 1.3, Sugar 25.1, Protein 5.2

CHOCOLATE ANGEL FOOD CAKE



Chocolate Angel Food Cake image

Light and fluffy, this angel food cake is for chocolate lovers. Top it powdered sugar and strawberries and you have a guilt-free dessert. Time to bake and temp for ovewn are according to which cake mix you use.

Provided by Nana Lee

Categories     Dessert

Time 8m

Yield 12 serving(s)

Number Of Ingredients 4

1 (14 1/2-16 ounce) package angel food cake mix
1/2 cup baking cocoa
powdered sugar
strawberry (optional)

Steps:

  • PREHEAT oven according to cake mix package directions.
  • COMBINE cake mix and cocoa in large mixer bowl.
  • Prepare and bake according to cake mix package directions.
  • Sprinkle with powdered sugar; top with strawberries.

Nutrition Facts : Calories 136, Fat 0.6, SaturatedFat 0.3, Sodium 253.2, Carbohydrate 31.1, Fiber 1.3, Sugar 15.2, Protein 3.8

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING



Chocolate Angel Food Cake With Chocolate Buttercream Frosting image

I hear this is Delicious! This is the chocolate version of the white angel food cake I posted from the Rose's cookbook.

Provided by skwurt25

Categories     Dessert

Time 2h

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 15

1 cup sifted cake flour
4 tablespoons cocoa
1 1/3 cups sugar, divided
1/8 teaspoon salt
11 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla
2 egg whites
3 tablespoons water
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup sugar
1 cup sweet butter
1/4 cup sifted cocoa
1/8 teaspoon salt

Steps:

  • CAKE:.
  • Preheat oven to 350 degrees Fahrenheit.
  • Sift flour, cocoa and 1/3 cup sugar 5 times.
  • Add salt to egg whites and beat until stiff.
  • Add cream of tartar to the egg whites and the balance of the sugar gradually, 1 Tablespoon at a time, beating until very stiff.
  • Add vanilla.
  • Fold in the flour mixture a little at a time.
  • Pour batter into a 9" tube pan and bake for 15 minutes at 350 degrees Fahrenheit.
  • Reduce heat to 300 degrees Fahrenheit to finish baking.
  • Total baking time is about 1 hour.
  • FROSTING:
  • Combine egg whites, water, vanilla, cream of tartar, and sugar in upper part of a double boiler.
  • Mix well, beat over heat until mixture stands up in peaks.
  • If electric beater is used, bring water in lower part of double boiler to a rapid boil and beat for about 2 minutes.
  • Remove from stove and beat 3 or 4 minutes at high speed until it stands in high peeks. Be careful not to scrape beater against bottom of pan as it will darken the mixture.
  • Allow the mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming.
  • Cream butter thoroughly; add cocoa (use more cocoa if more intense flavor is desired) and salt.
  • Have marshmallow mixture and butter at about same temperature and consistency before combining them (otherwise, frosting will have a tendency to separate or curdle).
  • Keep cool, not cold. If frosting should curdle, add about 2 Tablespoons hot melted butter and beat well.
  • Frost top and sides of cake.

Nutrition Facts : Calories 1086.5, Fat 47.5, SaturatedFat 29.2, Cholesterol 122, Sodium 332.5, Carbohydrate 151, Fiber 2.6, Sugar 117.6, Protein 17

ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM ICING



Angel Food Cake with Chocolate Whipped Cream Icing image

Provided by Judy Collins

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes about 5 cups

Number Of Ingredients 6

1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
Pinch of cream of tartar
2 cups chilled whipping cream
1 prepared angel food cake

Steps:

  • Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)
  • Using electric mixer, gradually beat cream into chocolate mixture. Continue beating until stiff peaks form. Place cake on platter. Spread top and sides of cake with icing. Slice into wedges and serve.

More about "chocolate angel food cake with marshmallow frosting recipes"

CHOCOLATE CAKE WITH MARSHMALLOW FROSTING RECIPE | …
2014-02-08 Make frosting: Put egg whites, sugar, cream of tartar and salt in a large, clean metal bowl set over a saucepan filled with 1 inch of simmering water (do not let water boil or …
From myrecipes.com
5/5 (1)
Total Time 1 hr 5 mins
Servings 12
Calories 507 per serving
  • Make cake: Preheat oven to 350°F. Grease and flour 2 9-inch round cake pans that are at least 2 inches deep.
  • In a large bowl, using an electric mixer on medium-low speed, mix flour, sugar, cocoa, baking soda, baking powder and salt until well combined. In a medium bowl, whisk eggs, sour cream, milk, oil and vanilla together until smooth. Mix egg mixture into flour mixture on low speed, scraping down sides of bowl once or twice, until smooth. Dissolve espresso powder in 1/2 cup of very hot water and stir into batter. Divide batter evenly between pans. Bake, rotating pans halfway through, until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes.
  • Let cakes cool in pans on a wire rack for 30 minutes. Run a paring knife around inside edges of pan and turn cakes out onto rack to cool completely.
  • Make frosting: Put egg whites, sugar, cream of tartar and salt in a large, clean metal bowl set over a saucepan filled with 1 inch of simmering water (do not let water boil or allow bottom of bowl to touch water). Adjust heat as needed to maintain a simmer. Cook mixture over medium-low heat, beating with an electric mixer on medium-high speed, until frosting holds stiff peaks, about 7 minutes. Remove bowl from heat, add vanilla and continue to beat until frosting is glossy and billowy, 1 to 2 minutes longer.


CHOCOLATE CAKE WITH CHOCOLATE MARSHMALLOW FROSTING - RECIPEBOY
2020-05-27 Preheat the oven to 350 degrees F. Spray two 8-inch round pans with nonstick baking spray with flour. In a large bowl, whisk together the flour, sugar, cocoa powder, …
From recipeboy.com
Cuisine American
Category Dessert
Servings 12
Estimated Reading Time 5 mins
  • Preheat the oven to 350 degrees F. Spray two 8-inch round pans with nonstick baking spray with flour.
  • Place the chocolate chips in a large microwave-safe bowl and microwave on medium power for 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Let cool to room temperature.
  • Place one cake layer, flat side up, on a cake plate or platter. Spread some of the frosting evenly over the bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over the top and sides of the cake, using the back of a spoon or long, flat spatula to make swirls and peaks on top. Refrigerate for at least 1 hour before serving.


CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING …

From foodandwine.com
Servings 8
Published 2013-12-07
  • Preheat the oven to 350°. Sift 2/3 cup of the superfine sugar onto a piece of wax paper or parchment; set aside. Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
  • In the large bowl of a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and beat until the foam is white and holds the lines from the beater.
  • Remove the bowl from the mixer. Sift and fold the dry ingredients into the beaten whites, folding them in with a large rubber spatula. (It may be easier to have someone else sift while you fold.)
  • Bake the cake in the bottom third of the oven for about 35 minutes, or until a tester inserted in the center comes out clean. Invert the cake pan onto its feet, if it has them, or over a narrow-necked bottle.
  • Run a thin flexible metal spatula or knife between the cake and the sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
  • Put the egg whites in the large bowl of a standing electric mixer. In a small heavy saucepan, stir together the granulated sugar and 1/3 cup of water.
  • When the sugar syrup comes to a boil, begin beating the egg whites at medium high speed. When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
  • Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged). Cook until the syrup reaches 242°. Remove from the heat.
  • Using a metal icing spatula, first spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.


ANGEL FOOD CAKE WITH CHOCOLATE GANACHE DRIZZLED ON THE EDGE
2011-04-06 Sift together cake flour and 3/4 cup sugar. Using stand mixer and wire attachment, begin mixing egg whites and cream of tartar on low for one minute. Add salt. Increase speed …
From saladinajar.com
4.5/5 (6)
Total Time 1 hr 20 mins
Category Cakes And Icing
Calories 170 per serving
  • Sift together cake flour and 3/4 cup sugar. Using stand mixer and wire attachment, begin mixing egg whites and cream of tartar on low for one minute. Add salt. Increase speed to medium-high and mix until egg whites are thick and billowy.
  • With mixer running, pour the remaining 3/4 cup of sugar in from the side--slowly. Continue beating egg whites until glossy and soft peaks gently tip over when you pull the wire beater up. Add extracts and turn the mixer on for a couple of seconds to incorporate.
  • Use your largest rubber spatula to delicately and carefully fold sifted flour and sugar into whipped egg whites. I add only about 1/4 cup of the flour and sugar mixture at a time. Slice with spatula perpendicular to whites down to bottom of bowl and turn spatula slightly to pull up batter from the bottom and lay over the top.
  • Turn bowl 1/4 turn and repeat slice with spatula until flour and egg whites are just mixed. The folding process should be done with patience and a light hand. Practice helps. If you overdo the mixing, your cake won't be as high as your hopes.


ANGELS & DEVILS | ANGEL FOOD CAKE WITH CHOCOLATE FROSTING
2015-03-19 This scratch Angel Food Cake recipe yields a lighter, more delicate cake than one mixed from a box. Topped with rich chocolate frosting, this sweet, airy dessert tastes …
From flourarrangements.org
4.5/5 (2)
Estimated Reading Time 6 mins
Category Dessert
  • For the cake, place oven rack to the lower-middle position and preheat oven to 325º F. Wipe clean a large tube pan (16 cup capacity) with removable bottom. Do not grease!
  • Beat egg whites in the bowl of a standing electric mixer at low speed until the eggs are beginning to froth. Add cream of tartar and salt. Increase speed to medium and beat until whites form soft, billowy, slightly translucent mounds. Keeping the mixer on medium-speed, add remaining 3/4 cup sugar one tablespoon at a time.
  • Continue beating on medium speed until the whites form soft glossy peaks that bend over at the points. Resist the temptation to increase mixer speed, and take care not to over-beat; the batter should still flow when the bowl is tilted.


CHOCOLATE ANGEL FOOD CAKE - EASY DESSERT RECIPES
2021-05-13 Preheat the oven to 350 F. Place egg whites in the bowl of a stand mixer or in a large mixing bowl. Using the whisk attachment, begin whipping on low speed. After about 2 …
From easydessertrecipes.com
4.3/5 (3)
Total Time 1 hr 5 mins
Category Dessert
Calories 167 per serving
  • Preheat the oven to 350 F. Place egg whites in the bowl of a stand mixer or in a large mixing bowl. Using the whisk attachment, begin whipping on low speed. After about 2 minutes, a microfoam will begin to form. Once a microfoam has formed, sprinkle in the cream of tartar and salt and continue whipping on low. After about a minute and a half, the egg whites will have slightly increased in volume and faint whisk lines will become visible in the egg white foam. While the mixer is running, slowly stream in the sugar giving it time to dissolve.
  • Once sugar is completely incorporated, increase mixer speed to high and whisk to stiff peaks. This will take anywhere from 12-20 minutes depending on the humidity. Do not increase speed higher than 4. This constant, slow speed creates a steady, stiff meringue that will not fall. Do not rush this part. Whipping your meringue at a higher speed will still give you a stiff meringue but it will not be as dense and will have the tendency to fall or get way too soft when adding the flour mixture.
  • While the meringue is whipping, in a medium sized bowl, sift the cake flour, powdered sugar and cocoa together. If you do not have a sifter, you may use a fine sieve. Sifting them together aerates the mixture which will help in the even texture of the cake. If there are any large chunks of powdered sugar left in the sieve, discard them. Set aside until the meringue is done.
  • After about 12-13 minutes of whipping the egg whites you should have soft peaks. With the mixer still going, add in the vanilla extract. Continue whipping the egg whites for about 8 more minutes or until very stiff peaks have formed. After 18 minutes of the meringue whipping, check it about every 45 seconds by pushing the whisk through and pulling up. If when you pull the whisk out of the meringue and your peak falls over slightly, it is not stiff enough. A good meringue will have stiff peaks as well as some noticeable resistance when the whisk is pushed through it. Once you have reached stiff peaks, do not keep whipping as the meringue can be overwhipped and get soft and can no longer be whipped back stiff. If that happens, start over. Do not let your meringue sit for more than a couple of minutes before adding in your flour mixture as it will start to deflate.


ANGEL FOOD CAKE FROSTING - HOW TO MAKE IN 3 EASY RECIPES

From chewtheworld.com
Estimated Reading Time 7 mins
Published 2017-04-08
  • Powdered Sugar. To add some sweetness to the marshmallow frosting, you’ll need one cup of powdered sugar or confectioners sugar. This type of sugar is just granulated sugar that’s been ground finely and blended with a little amount of cornstarch to prevent clumping.
  • Heavy Cream. Heavy cream is whipping cream that contains 36-40% milk fat. When whipped, the cream will double its volume. For the whipped cream frosting, you’ll need two cups of heavy cream.
  • Softened Butter. For the chocolate frosting, you’ll need two sticks or one cup of softened butter. You can soften small chunks of butter by placing it near the warming stove.


ANGEL FOOD CAKE WITH 7-MINUTE FROSTING RECIPE FROM GRANDMA ...
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CHOCOLATE ANGEL FOOD CAKE WITH DOUBLE CHOCOLATE FROSTING ...
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From foodferret.com


PEPPERMINT ANGEL FOOD CAKE - ALL INFORMATION ABOUT HEALTHY ...
Easy & Light Peppermint Chocolate Angel Food Cake hot www.foodwinesunshine.com. 1 box angel food cake 1 1/4 cups water crushed peppermint for garnish melted chocolate to drizzle Ingredients for Glaze - if desired 1/4 cup powdered sugar 1 tablespoon milk Instructions Preheat oven to 350 degrees. Blend angel food cake mix, hot cocoa mix and water ...
From therecipes.info


CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING RECIPES
CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING RECIPES. Steps: In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff.
From tfrecipes.com


AMARETTO CUPCAKES RECIPE WITH AMARETTO FROSTING: BOOZY ...
2022-02-02 Easy Black Forest Cake Cupcakes Recipe: A Cupcake Version of Germany's Chocolate & Cherry Schwarzwälder Kirschtorte. Cakes/Cupcakes. Hot Chocolate Cupcakes Recipe With Marshmallow Buttercream Icing: Change the Way You Think About Hot Chocolate. Ice Cream. Marshmallow Ice Cream Recipe: Just 3 Ingredients Makes a Heavenly …
From 30seconds.com


HOW TO MAKE ANGEL FOOD CAKE RECIPE - PAINLESS COOKING
1 Cup sifted cake flour. Preheat oven to 375F degrees. Combine ½ cup powdered sugar with cake flour; sift 2 to 3 times and set aside. Beat egg whites, cream of tartar and salt until foamy. Gradually add ¾ cup powdered sugar and beat until stiff peaks form. Gently fold flour mixture into the beaten egg whites.
From painlesscooking.com


ANGEL FOOD CAKE MARSHMALLOW FROSTING - ALL INFORMATION ...
Chocolate Angel Food Cake With Marshmallow Frosting Recipe ... great www.food.com. Let the cake cool completely in the pan, about 1 hour. Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake). Invert the cake onto a serving platter. Make the marshmallow ...
From therecipes.info


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