Vanilla Angel Food Cake With Mango Ginger Sauce Recipes

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ANGEL FOOD CAKE WITH MANGOES



Angel Food Cake with Mangoes image

Provided by Ellie Krieger

Categories     dessert

Time 10m

Yield 12 servings

Number Of Ingredients 6

2 mangoes, peeled and cut into chunks (3 cups)
2 tablespoons fresh lime juice
1 tablespoon sugar
2 teaspoons orange liqueur (recommended: Cointreau), optional
1 storebought angel food cake (about 13 ounces)
1/4 cup fresh mint leaves

Steps:

  • In a blender or food processor, puree 1 of the mangoes with the lime juice, sugar and Cointreau until smooth. Dice the remaining mango. Slice the cake, pour 1 tablespoon of the mango sauce over each slice, and toss some diced mango on top. Garnish with mint leaves and serve.

Nutrition Facts : Calories 107 calorie, Carbohydrate 25 grams, Fiber 1 grams, Protein 2 grams

VANILLA ANGEL FOOD CAKE WITH MANGO-GINGER SAUCE



Vanilla Angel Food Cake with Mango-Ginger Sauce image

Mango sauce enhanced with crystallized ginger complements this delicious low-fat cake.

Yield Makes 8-10 servings

Number Of Ingredients 10

1 1/2 cups sugar
1 cup sifted cake flour
1/2 teaspoon salt
1 1/2 cups egg whites (about 11 large)
2 teaspoons warm water
1 teaspoon cream of tartar
2 teaspoons vanilla extract
Powdered sugar
Thinly sliced crystallized ginger (optional)
Mango-Ginger Sauce

Steps:

  • Preheat oven to 350°F. Sift 1/2 cup sugar, flour and salt into medium bowl 5 times. Using electric mixer, beat egg whites in large (at least 4-quart) bowl until foamy. Add 2 teaspoons warm water and cream of tartar and beat until soft peaks form. Gradually add remaining 1 cup sugar and vanilla and beat until stiff but not dry. Sift sugar-flour mixture over whites 1/4 cup at a time and gently fold in.
  • Transfer batter to ungreased 12-cup angel food cake pan with removable bottom (do not use nonstick pan).
  • Bake until cake is light golden, top springs back when touched lightly and cake begins to pull away from sides of pan, about 45 minutes. Remove cake from oven. Turn cake pan upside down; place center tube of pan over narrow bottle neck or funnel. Cool cake completely.
  • Using knife, cut around sides and center tube of pan to loosen cake. Push up cake. Cut cake from bottom of pan. Transfer to platter. (Can be made 1 day ahead. Wrap tightly with plastic and store at room temperature.) Dust cake with powdered sugar. Garnish with crystallized ginger, if desired. Serve with Mango-Ginger Sauce.

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