Heavenly Angel Food Cake
Dec 16, 2012 05:58PM
pumpkin angel food & maple glaze
by Lindzie St. MartinAngel Food Cake is definitely a personal favorite of mine, whether I'm seeking a super indulgence, or a guiltless pleasure. It is said to have been named "food of the angels" because of its airy lightness. The best part to choosing this classic sponge cake - you can also keep it a low calorie treat. Composed of primarily egg whites, you'll be pleased to know a serving of this deliciousness is also fat free (just stick with a basic recipe, and use fresh fruit toppings). A dessert that is much easier to make than many think, and certainly one to be considered for its many creative possibilities. With the holidays upon us, I hope you enjoy these festive ideas I've chosen to inspire you!
Pumpkin Angel Food Cake w/ Maple Glaze (www.ohsweetbasil.com/2010/11/pumpkin-angel-food-cake-with-maple)Ingredients: 1 Box Angel Food Cake Mix 1 Cup Pumpkin Puree 1 Tsp Cinnamon 1/2 Tsp Nutmeg 1/4 Tsp Ginger 1/4 Tsp Ground Cloves (Or just use 2 Tsp Pumpkin Pie Spice)
Mix the cake as directed. Place the pumpkin and spice in a bowl and stir to combine. Remove 1/3 of the angel food mix to a separate bowl with the pumpkin. Fold the pumpkin mixture carefully into the angel food mix. (Place the spatula on the side of the bowl and scoop down towards the bottom. Bring the spatula up and fold over the top. Repeat until combined.) Add this mixture back into the rest of the angel food cake and fold until combined. Bake as directed on box. Maple Glaze: 1 Cup Powdered Sugar 1/2 Cup Pure Maple Syrup
Mix, add more powdered sugar or maple syrup if you want a different thickness. Serve over warm angel food cake.
Maple Angel Food Cake
1 1/2 cups egg whites (from about 12 eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups sugar
1 1/8 cups cake flour, sifted
1 teaspoon pure vanilla extract
3 tablespoons pure maple syrup
1/4 cup pure maple syrup
1 tablespoon egg whites*
1 1/2 cups confectioners' sugar
Preheat the oven to 375 degrees F. In a mixer fitted with the whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds more.
Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.
Spoon the batter into an ungreased proper angel food pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate.
Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
With so many different ways to prepare this fabulous dessert, you're destined to please any taste preferences in your household. Be sure not to let the idea of this meticulous recipe intimidate you. When in doubt, simplify the process by using a pre-packaged box mix. The most important thing to remember, is to follow the steps when combining the ingredients. Feel free to share with us any fun and creative new version you come up with for your friends and family this season.
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