Best 3 Angel Food Cake With Toasted Almonds Recipes
Indulge in the heavenly delight of Angel Food Cake, a classic and ethereal dessert that has captured hearts for centuries. This culinary masterpiece is characterized by its impossibly light and fluffy texture, delicate flavor, and towering presence. Originating in the United States in the 19th century, it has become a beloved treat for special occasions and everyday celebrations alike.
Accompanying this exquisite cake are three tantalizing variations that elevate the experience to new heights. For those who crave a touch of nutty indulgence, the Toasted Almond Angel Food Cake graces the palate with its delicate crunch and toasty aroma. Chocolate lovers will find solace in the decadent Chocolate Angel Food Cake, where rich cocoa and fluffy peaks dance harmoniously. Finally, the Lemon Angel Food Cake offers a burst of citrusy freshness, balancing sweetness with a zesty kick.
Whether enjoyed in its classic form or adorned with these delightful variations, Angel Food Cake promises an unforgettable culinary journey. Prepare to be captivated by its airy elegance, and let each bite transport you to a realm of pure bliss.
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
ALMOND ANGEL FOOD CAKE
With creme anglaise & strawberries. Angel food cake was another thing (along with custard and floating islands) that I didn't think could be homemade. Imagine my elation when I found this recipe in Cooking Light. We always had Angel food cake on the 4th of July (along with root beer floats). This is a good recipe - worth getting a special pan for.
Provided by Ppaperdoll
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- For strawberries, combine berries, 2 Tbsp sugar, 2 Tbsp orange juice and orange rind in a bowl. Chill, covered, in fridge 2 hours.
- For cake, place almonds and 2 Tbsp sugar in food processor and pulse until finely chopped. Sift together the flour, powdered sugar and salt into a bowl. Tip in almond mixture and stir to combine. Set aside. Beat egg whites in a large bowl at high speed until foamy. Add cream of tartar and beat to soft peak stage. Add 3/4 cup sugar, 1 Tbsp at a time, gradually beating to stiff peaks. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time and fold together. Fold in almond extract. Spoon batter into an ungreased 10-inch tube pan and spread evenly. Bake at 325 degrees F for 1 hour or until cake springs back when lightly pressed with finger.
- While cake bakes, prepare creme anglaise. Combine 2/3 cup sugar and yolks in large saucepan, stirring with wire whisk til blended. Gradually add milk stirring constantly with whisk. Cook over medium heat until mixture coats back of a spoon (around 8 minutes), stirring constantly. Pour mixture inot a bowl and stir in vanilla. Cover and chill. Mixture will thicken as it cools.
- Invert cake pan and cool (my mom always balanced it on a glass pop bottle). Loosen cake from sides of pan using a narrow metal spatula. Invert onto serving plate. Serve with strawberries and creme anglaise.
Nutrition Facts : Calories 253.8, Fat 5.7, SaturatedFat 1.4, Cholesterol 107.6, Sodium 135.7, Carbohydrate 44, Fiber 2.2, Sugar 34, Protein 7.7
TIRAMISù ANGEL CAKE TORTE
Categories Cake Coffee Cheese Chocolate Dairy Dessert No-Cook Cream Cheese Amaretto Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Using electric mixer, beat cream cheese in large bowl until smooth. Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tablespoons amaretto, cocoa and espresso powder. Beat until fluffy and smooth. Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form. Fold whipped cream into cheese mixture for frosting.
- Cut cake horizontally into 3 equal layers. Place bottom cake layer on platter. Sprinkle with 4 teaspoons amaretto. Spread with 1 cup frosting. Sprinkle with half of grated chocolate. Repeat layering with cake, amaretto, frosting and grated chocolate. Top with third cake layer. Sprinkle with 4 teaspoons amaretto. Spread remaining frosting over cake. Press almonds onto sides of cake. Top with chocolate shavings, if desired.
Tips:
- Use a clean bowl and beaters to whip the egg whites. Any grease or residue can prevent the egg whites from whipping up properly.
- Beat the egg whites gradually, starting on low speed and increasing to high speed as they begin to foam. This will help to prevent the egg whites from overbeating.
- Add the sugar to the egg whites in three additions, beating well after each addition. This will help to prevent the egg whites from becoming grainy.
- Fold the egg yolk mixture into the egg whites gently. Overmixing can deflate the egg whites and make the cake tough.
- Bake the cake in an ungreased tube pan. Greasing the pan will prevent the cake from rising properly.
- Invert the cake immediately after baking. This will help to prevent the cake from sinking in the middle.
- Let the cake cool completely before frosting. This will help to prevent the frosting from melting.
- Toast the almonds in a preheated oven for 5-7 minutes, or until they are golden brown. This will enhance their flavor and make them more crunchy.
- Sprinkle the toasted almonds on top of the cake before serving. This will add a delicious nutty flavor and texture.
Conclusion:
Angel food cake is a light and fluffy cake that is perfect for any occasion. It is made with egg whites, sugar, and flour, and is often flavored with vanilla or almond extract. This recipe for angel food cake with toasted almonds is a delicious and elegant dessert that is sure to impress your guests. The cake is light and airy, with a delicate flavor that is perfectly complemented by the toasted almonds. Whether you are serving it for a special occasion or just as a weekend treat, this angel food cake with toasted almonds is sure to be a hit.
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