Tutti Frutti Angel Food Cake Recipes

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TUTTI-FRUTTI CAKE



Tutti-Frutti Cake image

Make and share this Tutti-Frutti Cake recipe from Food.com.

Provided by Darlene Summers

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup shortening
1 1/4 cups sugar
2 1/4 cups flour
1/2 cup nuts (pecans or walnuts)
1 teaspoon vanilla
1/2 cup crushed pineapple, drained (8 ounce can)
1/2 teaspoon salt
3 egg whites (beat to soft peaks)
3 teaspoons baking powder
16 maraschino cherries (quartered)
1/4 cup cherry juice

Steps:

  • Cream shortening and sugar.
  • Mix nuts and fruits with 2 tablespoons of flour taken from bulk.
  • Mix flour, baking powder and salt well. Add to creamed mixture alternately with liquid.
  • Fold in egg whites.
  • Bake in 2 round layer cake pans at 350° till cake springs back when touched in middle, about 35 minutes.

Nutrition Facts : Calories 447.6, Fat 17.6, SaturatedFat 3.9, Sodium 360.6, Carbohydrate 67.5, Fiber 2.2, Sugar 38, Protein 6.5

ANGEL FOOD CAKE



Angel Food Cake image

There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 7

1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract
Berries and Cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
  • Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
  • Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Nutrition Facts : Calories 212 g, Protein 7 g

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