Best 2 Low Fat Cherry Almond Angel Cake Recipes
Indulge in a delightful culinary experience with our collection of low-fat cherry almond angel cake recipes. These heavenly cakes combine the delicate flavors of sweet cherries and nutty almonds, resulting in a symphony of taste that will tantalize your palate. Whether you prefer a classic angel cake recipe or variations like chocolate angel cake, lemon angel cake, or strawberry angel cake, we have something to satisfy every craving. Each recipe is carefully crafted to deliver a moist, fluffy cake with a tender crumb and a burst of fruity flavor in every bite. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow instructions and helpful tips will guide you towards creating a masterpiece that will impress your family and friends. So, preheat your oven and embark on a delightful baking journey with our low-fat cherry almond angel cake recipes today!
Check out the recipes below so you can choose the best recipe for yourself!
LOW-FAT CHERRY-ALMOND ANGEL CAKE
Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.
Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
LOW-FAT CHERRY-ALMOND ANGEL CAKE
Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.
Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
Tips:
- Use cake flour for a lighter, more delicate texture.
- Make sure the egg whites are at room temperature before beating them; this will help them reach their full volume.
- Beat the egg whites gradually, starting on low speed and increasing to high as they begin to foam.
- Add the sugar to the egg whites in three additions, beating well after each addition.
- Fold the dry ingredients into the egg whites gently, using a spatula.
- Pour the batter into an ungreased Angel food cake pan.
- Bake the cake at 350 degrees Fahrenheit for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake onto a wire rack to cool completely.
- For the cherry filling, combine cherries, sugar, cornstarch, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 1 minute, or until thickened.
- For the almond glaze, combine powdered sugar, milk, almond extract, and salt in a bowl. Stir until smooth.
- Drizzle the almond glaze over the cooled cake and top with cherries.
Conclusion:
This low-fat cherry almond angel cake is a delicious and easy-to-make dessert. It is perfect for any occasion, from a casual party to a special dinner. The cake is light and fluffy, with a delicate almond flavor. The cherry filling is sweet and tart, and the almond glaze adds a touch of richness. This cake is sure to be a hit with everyone who tries it.
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