Indulge in the Heavenly Delight of Blue Angel Cake: A Symphony of Sweetness and Airy Elegance
Welcome to the realm of culinary wonders, where flavors dance and textures harmonize to create an unforgettable symphony of taste. Embark on a journey of baking bliss as we introduce you to the Blue Angel Cake, a masterpiece that captivates hearts with its ethereal lightness, vibrant color, and tantalizing taste. This extraordinary cake is not just a dessert; it's an experience that transcends the ordinary, leaving you spellbound with every bite.
Within the depths of this article, you'll discover a treasure trove of recipes that unveil the secrets behind crafting this celestial delicacy. From the classic Blue Angel Cake recipe that forms the foundation of this enchanting creation to the enticing variations that add unique twists and flavors, this article is your ultimate guide to baking perfection.
So, prepare your culinary wands and let's embark on this magical journey together. Let the aroma of freshly baked cake fill your kitchen as you explore the art of creating this heavenly delight. Whether you're a seasoned baker or a novice just starting your culinary adventure, this article will guide you through every step, ensuring your Blue Angel Cake soars to angelic heights.
TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT
This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries (click on link to view video of step by step) https://www.thereciperebel.com/triple-berry-angel-food-cake-roll-a-red-white-and-blue-dessert-video/
Provided by Gagoo
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
- Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
- Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
- Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.).
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
- Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).
BLUE ANGEL CAKE
Provided by William Norwich
Categories dessert
Time 2h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. In a large bowl, bring the egg whites to room temperature. In a small bowl, combine 1 tablespoon water, the lemon juice and vanilla; set aside. Sift into another bowl 1/2 cup sugar, the flour and salt.
- With an electric mixer, whip the egg whites for 1 minute. Add the water mixture and cream of tartar. Whip at high speed until the egg whites are fluffy. Gradually beat in the remaining sugar, beating until the mixture holds a stiff, mounded peak. (Do not overbeat; the mixture should not look dry.)
- Sift half the flour mixture over the whites and fold in with a wide rubber spatula. Repeat with the remaining flour mixture.
- Spoon the batter into a 10-inch tube pan with a detachable bottom and smooth the top. Bake until the top is golden and springs back, 40 to 45 minutes.
- Cool the cake upside down for about an hour, centering it over a large bottle. Run a knife around the cake edges, inner and outer, and, holding the tube, remove the cake. Run a knife between the cake and the bottom of the pan and invert the cake onto a cutting board. Using a large serrated knife, cut the cake horizontally into thirds.
- Using an electric mixer, whip the cream at high speed until thickened. Gradually whip in sugar. When soft mounds begin to form, beat in the Curaçao until the icing is firm.
- Assemble the cake on a serving dish, spreading the icing between the layers, then over the sides and top. Chill until ready to serve.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 19 grams, Sodium 337 milligrams, Sugar 40 grams
Tips:
- Make sure all ingredients are at room temperature before starting, this will help the cake batter emulsify properly and result in a smooth, even texture.
- Sift the dry ingredients together to ensure they are evenly distributed and to prevent lumps in the batter.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a tough, dense cake.
- Beat the egg whites until stiff peaks form. This will help incorporate air into the batter, resulting in a light and fluffy cake.
- Gently fold the beaten egg whites into the batter. Be careful not to overmix, as this can deflate the egg whites and result in a flat cake.
- Bake the cake in a preheated oven. This will help ensure that the cake rises evenly.
- Do not open the oven door while the cake is baking. This can cause the cake to fall.
- Let the cake cool completely before frosting. This will help the frosting set properly and prevent it from sliding off the cake.
Conclusion:
Blue Angel Food Cake is a classic Southern dessert that is perfect for any occasion. With its light and fluffy texture, delicate flavor, and beautiful blue color, this cake is sure to impress your guests. Whether you are making it for a special occasion or just because, Blue Angel Food Cake is sure to be a hit.
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