Best 4 Angel Food Cake Kitchen Aid Mixer Recipes
**Angel Food Cake with Kitchen Aid Mixer: A Heavenly Delight**
Indulge in the heavenly goodness of Angel Food Cake, a classic dessert that delights with its fluffy texture and delicate flavor. This culinary masterpiece, often associated with special occasions, can now be effortlessly crafted in the comfort of your own kitchen using a trusty Kitchen Aid mixer. Our curated collection of recipes offers a variety of options for this iconic cake, ensuring there's a perfect recipe for every baker and palate. From the traditional Angel Food Cake recipe that showcases the cake's classic simplicity to tempting variations infused with vibrant citrus flavors, rich chocolate, or the nutty goodness of almonds, we have something for everyone. Embrace the joy of baking and create a delightful Angel Food Cake that will impress your loved ones and leave them craving more.
THE BEST ANGEL FOOD CAKE
Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
- Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
- Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
- Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
- Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.
ANGEL FOOD CAKE (KITCHEN AID MIXER)
Make and share this Angel Food Cake (Kitchen Aid Mixer) recipe from Food.com.
Provided by ajenas kitchen
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour and 1/2 cup sugar in small bowl. Set aside.
- Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to speed 6 and whip 30 to 60 seconds, or until egg whites are frothy.
- Add cream of tarter, salt, and vanilla. Turn to speed 8 and whip 2 to 2 1/2 minutes, or until whites are almost stiff but not dry. Turn to speed 2.
- Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl.
- Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites.
- Fold in gently with spatula, just until blended.
- Pour batter into UNGREASED 10-inch tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at 375 for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan.
Nutrition Facts : Calories 121.8, Fat 0.1, Sodium 74.7, Carbohydrate 26.6, Fiber 0.3, Sugar 18.9, Protein 3.5
GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
BEST ANGEL FOOD CAKE
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. 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 until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Make sure all ingredients are at room temperature before mixing, as this ensures even mixing and a smooth batter.
- Beat egg whites until stiff peaks form to incorporate the maximum amount of air, resulting in a light and airy cake.
- Gradually add the sugar to the egg whites while continuing to beat, to prevent the egg whites from deflating.
- Gently fold in the flour mixture to the egg whites, using a spatula, to maintain the air incorporated into the egg whites.
- Bake the cake in an ungreased tube pan to allow the cake to rise properly and prevent sticking.
- Invert the cake pan upside down immediately after baking to prevent the cake from sinking and to ensure an even texture.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Conclusion:
To achieve a successful Angel Food Cake using a KitchenAid mixer, it's crucial to follow the recipe precisely. Utilize fresh ingredients, meticulously measure and incorporate them, and pay attention to the mixing process. Begin by whipping egg whites to stiff peaks, gradually adding sugar to form a glossy meringue. Gently fold in the flour mixture to preserve airiness. Bake the batter in an ungreased tube pan, then invert it to cool, ensuring it retains its height. Finally, let the cake cool entirely before adding a frosting of your choice. With patience and care, you'll create a light and fluffy Angel Food Cake that will impress your family and friends.
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