Best 3 Angel Food Refrigerator Cake Recipes
Indulge in the heavenly delight of Angel Food Refrigerator Cake, a classic dessert that combines simplicity and elegance. This no-bake cake is a symphony of light and airy sponge cake, layered with creamy fillings and topped with fresh fruits. With its delicate texture and refreshing flavors, it's a perfect treat for any occasion.
The article features a collection of Angel Food Refrigerator Cake recipes, each offering a unique twist on this timeless dessert. From classic vanilla to decadent chocolate, tangy lemon to luscious strawberry, these recipes cater to every palate. Whether you prefer a traditional layered cake or a modern trifle, there's a recipe here to satisfy your cravings.
One recipe introduces a delightful twist with a layer of rich chocolate ganache, while another adds a layer of tangy lemon curd for a burst of citrusy flavor. For those who love the classic combination of strawberries and cream, a recipe features fresh strawberries and whipped cream, creating a symphony of sweet and creamy perfection.
If you're looking for a gluten-free option, the article includes a recipe that uses almond flour instead of traditional all-purpose flour, resulting in a light and airy cake that's both delicious and allergy-friendly. And for those who prefer a vegan version, a recipe showcases how to make a luscious Angel Food Refrigerator Cake using plant-based ingredients, ensuring that everyone can enjoy this delightful treat.
With detailed instructions, helpful tips, and stunning photos, this article provides everything you need to create a stunning Angel Food Refrigerator Cake that will impress your family and friends. So, gather your ingredients, prepare your baking tools, and embark on a culinary journey to experience the magic of this classic dessert.
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
CHOCOLATE ANGEL ICE BOX CAKE
recipe given to me by both my mom and a good friend in the 70's. A family favorite that I share only because it should be known by all! Cook time is the minimum time to refrigerate before serving. We like it most when it's made the day before!! (and since i usually serve this for a special occasion, that makes life easier!!)
Provided by nleewebb
Categories Dessert
Time 4h45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Line 9x3" loaf pan with plastic wrap by placing a 16" strip lengthwise and a 12" strip widthwise.
- Slice store bought Angel Food Cake into 1" slices. Set aside.
- Coarsely chop Chocolate Almond Bar(s) (enough to equal 6 ounces). Can use plain bar(s), but we like the texture and flavor of chopped almonds in the finished cake.
- Place in double boiler with semi sweet chocolate chips, have water below at a strong simmer.
- Stir chocolate constantly until melted and mixed thoroughly.
- Using stand mixer, whip egg whites until stiff.
- In separate bowl, with clean beaters, whip one 1 cup cream, until thick. Set aside. (Save remaining cream until following day.).
- In separate bowl, beat egg yolks til thick (about 5 minutes).
- Slowly stream melted chocolate into egg yolks, beating thoroughly. Set aside.
- Carefully fold stiffly beaten egg whites into Chocolate mixture. Then fold in Whipped Cream.
- Line bottom of loaf pan with angel food cake slices.Place heaping spoonful of chocolate/cream mixture, fully covering cake slices. Place angel food slices over, layering with chocolate cream mixture, ending with cake slices.
- Fold plastic wrap over securely.
- Place in refrigerator for at least 4 hours; overnight is preferred.
- Prior to serving, whip remaining cream until stiff, adding confectioners' sugar and vanilla.
- Remove chilled cake from loaf pan. Remove one layer of plastic wrap. Use other layer to place cake on serving plate, removing wrap carefully. Frost with whipped cream. Can decorate with shave chocolate or drizzle with melted chocolate. Slice into 12 servings, about 1/2 thick.
- Cover and refrigerate any leftover cake.
Nutrition Facts : Calories 432.4, Fat 25, SaturatedFat 14.6, Cholesterol 98.5, Sodium 296.5, Carbohydrate 49.1, Fiber 1.8, Sugar 31.2, Protein 7.2
CHOCOLATE ANGEL FOOD DESSERT
Make and share this Chocolate Angel Food Dessert recipe from Food.com.
Provided by SarithaAnn
Categories Dessert
Time 20m
Yield 1 9x13 pan
Number Of Ingredients 6
Steps:
- Melt chocolate chips with sugar.
- While melting, beat egg whites; set aside.
- Beat 4 egg yolks.
- Add to chocolate mixture and cook 1 minute, stirring frequently.
- Whip the cream; add chocolate mixture and beat.
- Fold into egg whites.
- Add cake chunks and mix.
- Put into 9x13-inch pan and refrigerate.
Tips:
- Choose the right pan: A tube pan designed specifically for angel food cake is essential for success. Its unique shape allows for even baking and helps create the cake's signature texture.
- Beat the egg whites until stiff peaks form: This is crucial for creating the cake's characteristic light and fluffy texture. Make sure to use a clean bowl and beaters to ensure the egg whites whip up properly.
- Fold in the dry ingredients gently: Overmixing can deflate the egg whites and result in a dense cake. Use a spatula to gently fold in the dry ingredients until just combined.
- Bake the cake until a toothpick inserted into the center comes out clean: Depending on the size of your pan, baking times may vary. Keep a close eye on the cake to prevent overbaking.
- Invert the cake immediately after baking: This helps prevent the cake from sinking and promotes even cooling. Place the pan upside down on a wire rack and let it cool completely before frosting or serving.
- Store the cake properly: Angel food cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. Keep it covered to prevent it from drying out.
Conclusion:
Angel food refrigerator cake is a delightful dessert that combines the lightness of an angel food cake with the convenience of a refrigerator cake. By following these tips and the step-by-step instructions in the recipe, you can create a delicious and impressive cake that is perfect for any occasion. Whether you're a seasoned baker or a beginner, this recipe is sure to satisfy your sweet tooth.
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