Tuxedo Angel Food Cake Recipes

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TUXEDO ANGEL FOOD CAKE



Tuxedo Angel Food Cake image

This is the easy version of an Ina recipe: and I must say very delicious! Give this technique a try using other colors of chocolate too, you will be surprised at the beautiful cakes you can come up with. Use candy disks in different flavors and colors, to suit the holiday.

Provided by Pat Duran

Categories     Chocolate Sauces

Time 55m

Number Of Ingredients 7

CAKE:
1 pkg angel food cake mix
1 tsp vanilla extract
2/3 c coarsely grated semi sweet chocolate
GLAZE
1 c semi-sweet chocolate chips
3/4 c plus 1 tablespoon heavy cream

Steps:

  • 1. Preheat oven according to package directions. Cake: Make cake according to box direction; adding the vanilla with the water. Beat until thick and shiny. Fold in the chocolate.
  • 2. Pour or spoon evenly into ungreased 10 inch tube pan(angel food cake pan). Smooth top and bake 35-46 minutes until cake springs back when gently touched.
  • 3. Remove cake-invert pan over cooling rack. When cool, run a thin blade knife around cake to remove it from the pan.(center tube too). Place on cake stand or serving plate.
  • 4. glaze: Melt chips in microwave safe dish at 30 second intervals until melted and stir in the cream and stir until smooth. Drizzle warm mixture on cake.

LEMON ANGEL FOOD CAKE



Lemon Angel Food Cake image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
  • Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
  • Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Nutrition Facts : Calories 304 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 257 milligrams, Carbohydrate 69 grams, Fiber 1 grams, Protein 7 grams, Sugar 51 grams

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