What's the BEST angel food cake recipe?

Not one you've found off the internet, one you've actually eaten. Something good enough to be eaten alone, without strawberries or any other kind of fruit.What's the BEST angel food cake recipe?
Angel Food Cake





Classic angel food cake, light and tastes great by itself!





INGREDIENTS (Nutrition)





* 1 cup cake flour


* 1 1/2 cups white sugar


* 12 egg whites


* 1 1/2 teaspoons vanilla extract


* 1 1/2 teaspoons cream of tartar


* 1/2 teaspoon salt





DIRECTIONS





1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.


2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.


3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.What's the BEST angel food cake recipe?
Skip the strawberries and use the othes








Cream Angel Cake








Ingredients for 1 Cake


1 (10-inch) prepared angel food cake


6 ounces cream cheese, softened


1 (14 ounce) can Eagle庐 Brand Sweetened Condensed Milk


(NOT evaporated milk)


1/3 cup ReaLemon庐 Lemon Juice from Concentrate


1 teaspoon almond extract


3 drops red food coloring, optional


1 cup whipping cream, whipped


1 cup chopped fresh strawberries


Additional fresh strawberries, optional





This beautiful angel cake makes a great centerpiece at any occasion. The creamy blend of strawberries and cream will have your guests and family asking for seconds.





Cut 1-inch slice crosswise from top of cake; set aside.





With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1-inch base on bottom of cake. Reserve cake pieces.





In large mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand beat until smooth. Stir in ReaLemon extract and food coloring if desired; mix well. Fold in whipped cream. Reserve two-thirds of mixture; refrigerate.





Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture; fill cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture. Chill 3 hours or until set.





Garnish cake with additional strawberries if desired. Store in refrigerator.

















Strawberry Heaven





1 (10-inch) angel food cake


1 qt. (4 cups) strawberries, divided


1 Tbsp. milk


1 tub (12 oz.) COOL WHIP Whipped Topping, divided


8 strawberry fans (optional)


Fresh mint leaves (optional)











CUT cake horizontally into 3 layers. Place 1 cake layer on serving plate.


SLICE 2 cups of the strawberries; set aside. Crush remaining strawberries. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl.


SPREAD 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and side of cake with remaining whipped topping.


REFRIGERATE at least 1 hour or until ready to serve. Garnish with strawberry fans and mint leaves. Store leftover cake in refrigerator.





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INGREDIENTS





* 1/3 cup sifted cake flour


* 3 tablespoons unsweetened cocoa powder


* 1/4 cup white sugar


* 6 egg whites


* 1/2 teaspoon cream of tartar


* 1/4 teaspoon salt


* 1 teaspoon vanilla extract


* 1/2 cup white sugar


* 5 teaspoons cornstarch


* 1/4 teaspoon salt


* 1/4 cup white sugar


* 1 cup milk


* 2 eggs


* 2 tablespoons amaretto liqueur





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* add a personal note Add a Personal Note





DIRECTIONS





1. Preheat oven to 375 degrees F (190 degrees C).


2. Sift flour, cocoa, and 1/4 cup of the white sugar together.


3. Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla. Sift dry mixture over beaten egg whites gradually and gently fold in. Spoon batter into one 9x5 inch ungreased loaf pan.


4. Bake at 375 degrees F (190 degrees C) for 25 minutes or until done. Invert pan and cool completely. Remove cake and cut it into 3 layers. Spread almond filling between the layers and dust top with sifted confectioners' sugar. Makes about 10 servings.


5. To Make Almond Filling: Combine the remaining 1/4 cup white sugar, cornstarch and salt in a saucepan. Mix the beaten eggs and milk together and stir them into the sugar mixture. Cook over medium heat, stirring constantly until thick and bubbling. Cook for an additional 2 minutes. Remove from heat and add the almond liqueur and stir well. Cover the surface of the fill in with plastic wrap and chill completely before using.
Personally the box Angel Food cake is decent. But for hubby's birthday I always make this cake.





Angel Food Cake Deluxe


1 cup cake flour


1 陆 cups powdered sugar


1 陆 cups egg whites (about 12)


1 陆 teaspoons cream of tartar


1 cup granulated sugar


1 陆 teaspoons vanilla


陆 teaspoon almond extract


录 teaspoon salt


Heat oven to 375鈭? Mix flour and powdered sugar. Beat egg whites and cream


of tartar in large bowl on medium speed until foamy. Beat in granulated


sugar on high speed, 2 tablespoons at a time, adding vanilla, almond


extract and salt with the last addition of sugar; continue beating until


meringue holds stiff peaks. Do not underbeat.





Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in


gently just until mixture disappears. Spread in ungreased tube pan, 10 鈼?4


inches. Gently cut through batter with spatula.





Bake 30 to 35 minutes or until cracks feel dry and top springs back when


touched lightly. Immediately invert pan onto heatproof funnel; let hang


until cake is completely cool.





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Please note, if you should change this recipe it will no longer be an


approved Betty Crocker脝 Recipe.





S(Internet Address):


';For more great ideas visit my Web site at: www.bettycrocker.com';


Copyright:


';漏 General Mills, Inc. 1998.';


Yield:


';1 Cake';





Categories:


Cakes, Desserts








Source





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Servings/Yield





16 servings
I have made one from scratch and, unfortunately, found that it did not taste too much better than the boxed mix from Betty Crocker that cost $2.50. Making an angel food cake from scratch is expensive. The results (I am told) are a little iffy.......you've got to follow the directions to a tee.





My kids love the boxed variety that contains confetti. It adds a little sweetness.