#the first is carrot the second is a lemon bundt

[currentlyonstandbi]

anyway it was world baking day here yesterday but my oven is still broke and I'm sad so here are cakes I made from way back in 2019 ✌️

[india-cakes-reviews]

The World’s Favorite Cakes Revealed - IndiaCakes Review | India Cakes Reviews

Cakes are the best dessert to rejoice on your occasion with loved ones. Choose the best cake that is appropriate for your celebration to bring a surprise. The wide range of varieties will surely bring an awestruck moment for sure. You can additionally customize the flavor and designs based on your choices. The flavor and design you choose should make your event an affluent one.

The first and foremost reason to grab cake is to bring some vibes to the party. On that note, the cake you choose should express your heart for loved ones.

Topping the bill is chocolate cake, with an average search of almost 400,000 searches each month that is monitored by Indiacakes. Red velvet takes second place with over 320,000 monthly searches across the glove, with carrot cake taking up the third position with over 300,000 searches.

There is a big gap between the next two contenders in the top five countdowns. Banana comes in fourth with just over 190,000 monthly searches and pineapple upside down cake- particularly popular in both the United States and Russia-grab fifth position with just shy on 170,000 monthly searches globally evaluated by Indiacakes review.

The black forest comes in sixth, ice cream in seventh, and bundt cake in the eighth position. Lemon drizzle cake is their top choice overall-surprisingly outranking favorites like Victoria's sponge in 10th place. Research showed the lemon-soaked sponge is searched for over 11,000 times in a month in the British isles and more than 120,000 times across the glove, ranking it in ninth place overall for a total number of monthly searches worldwide.

Most countries 

Chocolate again stole the first position as the most searched-for cake in 81 nations worldwide. Red velvet is second with 43 countries, it is also crowned Europe's go-to treat with 14 member states opting for this cake as their favorite.

Angel cake comes in the third spot with over 33 countries. It is especially popular in many African countries. Food and bake recipes are constantly being developed and custom-made according to region, preference, and availability of ingredients.

Here is the list of top 5 most loved cakes.

Rank

Cake

No. of countries

No. of searches worldwide

1

Chocolate

81

394,050

2

Red velvet

43

322,310

3

Carrot

22

313,320

4

Banana

8

192,170

5

Pineapple Upside down

2

168,430

The term “cake” has a long history. The ancient Greeks word plakous, which was derived from the word for “flat”. It was baked using flour mixed with eggs, milk, nuts and honey. In ancient Rome, the basic bread dough was sometimes enriched with butter, eggs and honey , which produced a sweet and cake-like baked good.

Early cakes in England were also essentially bread, the most obvious difference between a “cake and “bread” were the round, flat shape of the cakes, and the cooking method. Which turned cakes over once while cooking, while bread was left upright throughout the baking process that is assisted by India cakes .

Sponge cakes, leavened with beaten eggs, originated during the renaissance, possibly in Spain.

As our new research reveals, life’s too short to not eat cake! It’s great to see the variety of different taste preference across the world and which cake id identified as a nation’s favorite.Whether people are searching for recipes, where to purchase different cakes, or a cake’s origin, one thing is for certain; these statistics reveal we are a world of curious cake lovers.

[lundsandbyerlys]

Carrot Bundt Cake with Cream Cheese Frosting

You can't go wrong with this classic springtime dessert! Topped with a fluffy cream cheese frosting, this delicious cake recipe from Twin Cities food blogger greens & chocolate is perfect for Easter brunch or Sunday supper.

When spring rolls around, my frame of mind for desserts shifts from rich, chocolate desserts to lighter flavors like citrus and fruit. I also tend to think of carrot cake as a spring dessert. For whatever reason, it always pops up among the Easter desserts options when I’m searching on Pinterest. Is it because carrots are in season? Or maybe because bunnies eat carrots? Regardless, I’m not complaining. I am a huge fan of carrot cake!  

It took me three tries to get this carrot cake recipe right. The first try the texture just wasn’t right. On the second try the cake wouldn’t budge from the Bundt pan, despite a thick layer of cooking spray. I also added crushed pineapple to the second recipe, as I’ve seen a lot of carrot cake recipes with pineapple in it. Turns out, I’m personally not a fan of it. I like the spices and texture of the cake to shine through, not chunks of pineapple.

Like they say, third time’s a charm! The texture of this carrot cake is spot on, there are no distracting pineapple chunks, and it slid right out of the pan. Winning!

While this carrot cake is perfection, my favorite part about carrot cake is always the cream cheese frosting. I mean, what is carrot cake without cream cheese frosting? Nothing worth eating, in my opinion. I lightened the flavor of my cream cheese up with a little lemon zest to remind me even more of spring.

Since some people like pecans in their carrot cake (I, again, am a carrot cake purist), I sprinkled a handful on top of the cream cheese frosting. These are totally optional but I really enjoyed the little crunch on top!

This Carrot Bundt Cake would be perfect for your Easter dessert, spring brunch, or Sunday supper dessert! Or really, just because you want carrot cake. There’s nothing wrong with that!  

Carrot Bundt Cake with Cream Cheese Frosting

Makes 1 Bundt cake Preparation time: 1 hour 15 minutes

Ingredients 1 cup vegetable oil 1 cup granulated sugar �� cup light brown sugar 4 large eggs 2 teaspoons pure vanilla extract 2 cups all-purpose unbleached flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons cinnamon ½ teaspoon cloves ½ teaspoon nutmeg ½ teaspoon salt 2 cups grated carrots

Cream Cheese Frosting: 8 ounces cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 3 cups powdered sugar Zest from 1 lemon 2-3 tablespoons milk

¼ cup chopped pecans, for topping

Directions

Heat oven to 350 F. 

Spray Bundt pan generously with cooking spray.  

In a large bowl, whisk together oil and sugars until well combined.

Add eggs, one at a time, whisking to completely combine after each addition.

Add vanilla extract and whisk to combine.

Add baking powder, baking soda, cinnamon, cloves, nutmeg and salt; whisk to combine, then stir in flour with a spatula.

Fold in carrots.  

Pour into prepared Bundt pan.

Bake in preheated oven for 45-50 minutes, until golden on top and baked through.

Let cool in the pan for 10 minutes, then turn cake out onto a wire rack and cool completely.  

To make the frosting:

Beat cream cheese and butter with electric mixer until creamy.

Add powdered sugar slowly, beating well to combine.

Add lemon zest and 1 tablespoon of milk at a time, until desired consistency is reached.

Drizzle/spread over cooled cake.  

Sprinkle with chopped pecans.  

Slice and enjoy!  

[easyfoodnetwork]

Angel Food Cake

This light & fluffy Angel Food Cake is like a slice of heaven on a plate! It’s delicious all on its own, but absolutely divine topped with sweetened whipped cream and fresh berries or lemon curd!

Angel Food Cake is a classic recipe that is so much more wonderful when it is homemade than just picking up one from the grocery store bakery. The airy sponge crumb is stunningly white and surprisingly easy to pull off for any home baker! For more of our favorite cake recipes, be sure to try this Red Velvet Cake, Pineapple Upside Down Cake, and Carrot Cake.

Angel Food Cake Recipe

This timeless cake is something of an anomaly among its richer, buttercream covered counterparts. There’s no butter, oil, or even egg yolks in the batter and yet it still manages to remain moist and fluffy thanks to plenty of egg whites that are whipped into soft peaks to provide essential lift before adding flour to the batter. You don’t even grease the pan before adding the batter, which is actually detrimental to the height of your angel food cake, which needs a clean pan so it can cling to the sides and climb while it bakes.

Slices of angel food cake with whipped cream and fruit make a wonderful spring or summer dessert. Or slice it up into chunks to throw into a trifle dish with whipped cream, pudding, and fruit for another fun presentation.

Homemade angel food cake is easier to make than you might think! I’ll share all my tips for achieving a billowy, cloud-like angel food cake on your first try!

Angel Food Cake Ingredients:

The ingredient list for this cake is surprisingly short. For the best results, make sure all of the ingredients have come to room temperature before making the cake.

Flour: Use cake flour for the best results. It will make for a much lighter taste and fluffier texture than regular all-purpose flour.

Granulated sugar: This is an essential part of this cake. It gets divided and added at two separate times. First when it is sifted with the flour and again when beating it into the egg whites.

Salt: Just a bit will help bring out the flavor.

Egg whites: There is no mistake that there are no leavening agents like baking soda or baking powder in this recipe because the egg whites provide all the lift required for the cake to climb to lofty heights.

Cream of tartar: This ingredient is important for helping to stabilize the egg whites while they are being beaten. The cake will collapse without it, and I haven’t found a substitute that I like nearly as well.

Vanilla and almond extracts: These two work together to provide a simple, sweet flavor that is just right without being overpowering.

How to Make Angel Food Cake from Scratch:

Separate egg whites from yolks: It’s easiest to separate egg whites from egg yolks when they are cold, but then you will want to make sure they have a chance to come to room temperature for the best volume as you beat them. You can use the yolks to make homemade ice cream, lemon curd, pudding, or other custard-based recipes.

Sift the flour, part of the sugar, and the salt together: Because you are going to be folding the dry ingredients into beaten egg whites, you really need to sift the flour, part of the sugar, and salt together first both to get even distribution and also to lighten them so they mix in more easily.

Beat the egg whites: Add the cream of tartar to the egg whites and start whisking with an electric mixer fitted with the whisk attachment. After about 1 minute on medium speed, the egg whites will start looking frothy.

Gradually add remaining sugar: Turn the mixer up to medium-high and slowly add the sugar, about 1 tablespoon at a time. Keep mixing until all the sugar has been added and nice white soft peaks have started to form. It usually takes around 3-5 minutes of beating to reach soft peaks, which will hold a shape but flop over when you lift the beaters out of the bowl. Mix in the vanilla and almond extract right at the end.

Fold in 1/3 of the sifted flour mixture a time: Use a rubber spatula to scrape the batter from the bottom of the bowl and lift it over the flour mixture on top, repeating this motion while turning the bowl a quarter turn to fold the dry ingredients in. Once you are left with just a few streaks of flour, go ahead and add the next batch. Usually 10-15 strokes is enough to incorporate the flour into the egg whites.

Spread into a clean, ungreased tube pan: If you sprayed your pan with baking spray out of habit, take the time to wash it out before adding the angel food cake batter. It really does need a clean pan so the batter can cling to the sides while it bakes.

Lets Bake a Cake!

Bake at 375 degrees F: Remember not to peek by opening the oven door to see the cake’s progress!

Leave the cake in the pan, turned upside down, to cool completely: The structure of this cake doesn’t set completely until it is completely cool. Turn the cake pan upside down over a wire rack and let it cool for 1-2 hours before running a sharp knife around the inside rim of the pan, then tap the cake pan on the counter a few times to help release the angel food cake.

Slice & serve: A serrated knife works best for cutting through angel food cake.

Why Do You Turn Angel Food Cake Upside Down?

If you let your angel food cake cool in the pan without turning the pan upside down first, the weight of the cake is likely to result in it collapsing in on itself. By turning the cake pan upside down and cooling the angel food cake over a wire rack, air can circulate underneath the cake to cool it while the cake itself clings to the inside of the pan. The unique structure of this recipe will cause it to set completely as it cools upside down. Then a quick turn of a sharp knife around the edges of the pan to loosen it and a few taps will let the cake drop right out and maintain its form.

Can I Make Angel Food Cake In A Bundt Pan?

No, a bundt pan will not work for angel food cake because you will have an almost impossible time getting the cake to come out in one pieces. Angel food cake requires smooth sides that only a tube pan can provide. Tube pans are great to have, but you can hack a tube pan if you aren’t ready to make the investment.

More Favorite Cake Recipes

Classic Hummingbird Cake

One Bowl Chocolate Cake

Banana Cake with Cream Cheese Frosting

Cream Cheese Pound Cake

Marble Bundt Cake

Print

Angel Food Cake

This light & fluffy Angel Food Cake is like a slice of heaven on a plate! It's delicious all on its own, but absolutely divine topped with sweetened whipped cream and fresh berries or lemon curd!

Course Dessert

Cuisine American

Keyword angel food cake

Prep Time 20 minutes

Cook Time 30 minutes

Cooling Time 2 hours

Total Time 2 hours 50 minutes

Servings 12 servings

Calories 165kcal

Author Amy Nash

Ingredients

1 cup and 2 tablespoons cake flour

1 2/3 cup granulated sugar, divided

1/4 teaspoon salt

12 large egg whites

1 1/4 teaspoons cream of tartar

2 teaspoons vanilla extract

1/4 teaspoon almond extract

Instructions

Preheat oven to 375 degrees F.

Sift the flour, salt, and 2/3 cup of sugar twice. Set aside.

Beat egg whites and cream of tartar on medium speed for 1 minute until foamy in the large bowl of an electric mixer fitted with a whisk attachment. Increase the speed to medium-high and gradually add remaining 1 cup of sugar, a tablespoon at a time, over the course of 1 minute. Continue to beat the egg whites until soft peaks form, usually another 3-5 minutes. Mix in the vanilla and almond extract during the last few seconds of beating.

Fold in the sifted flour and sugar mixture, about 1/3 at a time, using a rubber spatula to scrape the bottom of the bowl and 10-15 strokes each time. Turn the bowl frequently while mixing until just a few streaks of flour remain. Use 10-20 extra folding strokes after the last addition to make sure everything is evenly combined and no streaks of flour remain, but take care not to deflate the egg whites too much with vigorous stirring.

Spread the angel food cake batter into an ungreased 9- or 10-inch tube pan. Run a knife through the batter to remove air bubbles.

Bake for 35 to 40 minutes for 9-inch or 30 to 35 minutes for 10-inch cake, until cake springs back when lightly pressed on top.

Cool in the pan by turning the hot cake pan upside down over a wire rack. Let the cake cool completely in the pan, then loosen from the sides and center tube by running a sharp knife around the edges. You may need to tap the pan on the counter a few times for the cake to release.

Slice with a serrated knife and serve with whipped cream and fresh fruit.

Nutrition

Calories: 165kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 116mg | Fiber: 1g | Sugar: 28g | Calcium: 4mg | Iron: 1mg

from The Recipe Critic https://ift.tt/34vycwd https://ift.tt/3hqYZgU

This light & fluffy Angel Food Cake is like a slice of heaven on a plate! It’s delicious all on its own, but absolutely divine topped with sweetened whipped cream and fresh berries or lemon curd!

Angel Food Cake is a classic recipe that is so much more wonderful when it is homemade than just picking up one from the grocery store bakery. The airy sponge crumb is stunningly white and surprisingly easy to pull off for any home baker! For more of our favorite cake recipes, be sure to try this Red Velvet Cake, Pineapple Upside Down Cake, and Carrot Cake.

Angel Food Cake Recipe

This timeless cake is something of an anomaly among its richer, buttercream covered counterparts. There’s no butter, oil, or even egg yolks in the batter and yet it still manages to remain moist and fluffy thanks to plenty of egg whites that are whipped into soft peaks to provide essential lift before adding flour to the batter. You don’t even grease the pan before adding the batter, which is actually detrimental to the height of your angel food cake, which needs a clean pan so it can cling to the sides and climb while it bakes.

Slices of angel food cake with whipped cream and fruit make a wonderful spring or summer dessert. Or slice it up into chunks to throw into a trifle dish with whipped cream, pudding, and fruit for another fun presentation.

Homemade angel food cake is easier to make than you might think! I’ll share all my tips for achieving a billowy, cloud-like angel food cake on your first try!

Angel Food Cake Ingredients:

The ingredient list for this cake is surprisingly short. For the best results, make sure all of the ingredients have come to room temperature before making the cake.

Flour: Use cake flour for the best results. It will make for a much lighter taste and fluffier texture than regular all-purpose flour.

Granulated sugar: This is an essential part of this cake. It gets divided and added at two separate times. First when it is sifted with the flour and again when beating it into the egg whites.

Salt: Just a bit will help bring out the flavor.

Egg whites: There is no mistake that there are no leavening agents like baking soda or baking powder in this recipe because the egg whites provide all the lift required for the cake to climb to lofty heights.

Cream of tartar: This ingredient is important for helping to stabilize the egg whites while they are being beaten. The cake will collapse without it, and I haven’t found a substitute that I like nearly as well.

Vanilla and almond extracts: These two work together to provide a simple, sweet flavor that is just right without being overpowering.

How to Make Angel Food Cake from Scratch:

Separate egg whites from yolks: It’s easiest to separate egg whites from egg yolks when they are cold, but then you will want to make sure they have a chance to come to room temperature for the best volume as you beat them. You can use the yolks to make homemade ice cream, lemon curd, pudding, or other custard-based recipes.

Sift the flour, part of the sugar, and the salt together: Because you are going to be folding the dry ingredients into beaten egg whites, you really need to sift the flour, part of the sugar, and salt together first both to get even distribution and also to lighten them so they mix in more easily.

Beat the egg whites: Add the cream of tartar to the egg whites and start whisking with an electric mixer fitted with the whisk attachment. After about 1 minute on medium speed, the egg whites will start looking frothy.

Gradually add remaining sugar: Turn the mixer up to medium-high and slowly add the sugar, about 1 tablespoon at a time. Keep mixing until all the sugar has been added and nice white soft peaks have started to form. It usually takes around 3-5 minutes of beating to reach soft peaks, which will hold a shape but flop over when you lift the beaters out of the bowl. Mix in the vanilla and almond extract right at the end.

Fold in 1/3 of the sifted flour mixture a time: Use a rubber spatula to scrape the batter from the bottom of the bowl and lift it over the flour mixture on top, repeating this motion while turning the bowl a quarter turn to fold the dry ingredients in. Once you are left with just a few streaks of flour, go ahead and add the next batch. Usually 10-15 strokes is enough to incorporate the flour into the egg whites.

Spread into a clean, ungreased tube pan: If you sprayed your pan with baking spray out of habit, take the time to wash it out before adding the angel food cake batter. It really does need a clean pan so the batter can cling to the sides while it bakes.

Lets Bake a Cake!

Bake at 375 degrees F: Remember not to peek by opening the oven door to see the cake’s progress!

Leave the cake in the pan, turned upside down, to cool completely: The structure of this cake doesn’t set completely until it is completely cool. Turn the cake pan upside down over a wire rack and let it cool for 1-2 hours before running a sharp knife around the inside rim of the pan, then tap the cake pan on the counter a few times to help release the angel food cake.

Slice & serve: A serrated knife works best for cutting through angel food cake.

Why Do You Turn Angel Food Cake Upside Down?

If you let your angel food cake cool in the pan without turning the pan upside down first, the weight of the cake is likely to result in it collapsing in on itself. By turning the cake pan upside down and cooling the angel food cake over a wire rack, air can circulate underneath the cake to cool it while the cake itself clings to the inside of the pan. The unique structure of this recipe will cause it to set completely as it cools upside down. Then a quick turn of a sharp knife around the edges of the pan to loosen it and a few taps will let the cake drop right out and maintain its form.

Can I Make Angel Food Cake In A Bundt Pan?

No, a bundt pan will not work for angel food cake because you will have an almost impossible time getting the cake to come out in one pieces. Angel food cake requires smooth sides that only a tube pan can provide. Tube pans are great to have, but you can hack a tube pan if you aren’t ready to make the investment.

More Favorite Cake Recipes

Classic Hummingbird Cake

One Bowl Chocolate Cake

Banana Cake with Cream Cheese Frosting

Cream Cheese Pound Cake

Marble Bundt Cake

Print

Angel Food Cake

This light & fluffy Angel Food Cake is like a slice of heaven on a plate! It's delicious all on its own, but absolutely divine topped with sweetened whipped cream and fresh berries or lemon curd!

Course Dessert

Cuisine American

Keyword angel food cake

Prep Time 20 minutes

Cook Time 30 minutes

Cooling Time 2 hours

Total Time 2 hours 50 minutes

Servings 12 servings

Calories 165kcal

Author Amy Nash

Ingredients

1 cup and 2 tablespoons cake flour

1 2/3 cup granulated sugar, divided

1/4 teaspoon salt

12 large egg whites

1 1/4 teaspoons cream of tartar

2 teaspoons vanilla extract

1/4 teaspoon almond extract

Instructions

Preheat oven to 375 degrees F.

Sift the flour, salt, and 2/3 cup of sugar twice. Set aside.

Beat egg whites and cream of tartar on medium speed for 1 minute until foamy in the large bowl of an electric mixer fitted with a whisk attachment. Increase the speed to medium-high and gradually add remaining 1 cup of sugar, a tablespoon at a time, over the course of 1 minute. Continue to beat the egg whites until soft peaks form, usually another 3-5 minutes. Mix in the vanilla and almond extract during the last few seconds of beating.

Fold in the sifted flour and sugar mixture, about 1/3 at a time, using a rubber spatula to scrape the bottom of the bowl and 10-15 strokes each time. Turn the bowl frequently while mixing until just a few streaks of flour remain. Use 10-20 extra folding strokes after the last addition to make sure everything is evenly combined and no streaks of flour remain, but take care not to deflate the egg whites too much with vigorous stirring.

Spread the angel food cake batter into an ungreased 9- or 10-inch tube pan. Run a knife through the batter to remove air bubbles.

Bake for 35 to 40 minutes for 9-inch or 30 to 35 minutes for 10-inch cake, until cake springs back when lightly pressed on top.

Cool in the pan by turning the hot cake pan upside down over a wire rack. Let the cake cool completely in the pan, then loosen from the sides and center tube by running a sharp knife around the edges. You may need to tap the pan on the counter a few times for the cake to release.

Slice with a serrated knife and serve with whipped cream and fresh fruit.

Nutrition

Calories: 165kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 116mg | Fiber: 1g | Sugar: 28g | Calcium: 4mg | Iron: 1mg

from The Recipe Critic https://ift.tt/34vycwd via Blogger https://ift.tt/2Qq8tgI

[jokehockey44-blog]

sunken black forest cake

My kids will be at least 25% candy for the rest of the week, as the season demands. If it doesn’t come individually wrapped, if the first, second, or third ingredient isn’t chocolate, a food dye, or high fructose corn syrup, if it doesn’t have a marketing tie-in with Spongebob or Legos, they’re not eating it. Which means, since they’ve now definitely left the room, we get this cake all for us. You’re welcome, because we’re not going to share it anyway.

This whole fall �� save a brief but devoted two weeks of apple pie studies — I have craved chocolate almost nonstop, and I don’t mean at perfunctory square of 72% and calling it a day. I mean, chocolate éclairs and chocolate brownies and molten chocolate cakes and chocolate pot de cremes and so when I spied this riff on a black forest cake in Julia Turshen’s new cookbook, Now & Again, I really couldn’t think about anything else until I made it.

We’ve talked about Julia Turshen before. This avocado-cucumber salad remains my favorite thing I’ve spied on the side of a plate on Instagram, ever; these merguez patties are still a weeknight favorite. I’ve always loved the way she assembles meals for friends and family. She so naturally answers the forever question, but what should I serve with it?, that when I learned her new book was built around collections of recipe that both work together but also new recipes to make with their leftovers, I couldn’t wait to dig in. The menus are fun and delightfully unpredictable — Red-Checked Tablecloth Late Saturday Lunch but also a No-Stress Thanksgiving — but my favorite, the one I’d like to believe was written just for me, the girl who loved going to steakhouses when she was a vegetarian because the sides are so good, is the Steak House Dinner for Vegetarians. Maple syrup old fashioned! Wedge salad! Stuffed mushrooms! Charred broccoli! Baked potatoes with horseradish and cheddar! And as a finale: this cake.

Let’s be absolutely clear: this is not a traditional black forest cake. A black forest cake (the German Schwarzwälder Kirschtorte), is a chocolate layer cake sandwiched with whipped cream and boozy cherries, finished with shaved chocolate and more cherries. It’s fancy. It’s complex. We’ll make one… one day. But this is for today, with everything good about the layer cake, abbreviated: a fudgy-centered, puffy-edged flourless chocolate cake that sinks in the center after it bakes. This space perfectly allows for a raft of barely sweetened whipped cream. And then, instead of imagining for a moment that anyone wishes to chase down sour cherries in October, she recommends using storebought cherry preserves and adding kirsh. I found several online; this was my favorite (it reminded me of Luxardo cocktail cherries) but there are plenty of other great ones out there. Honestly, the cake doesn’t “need” it — it works without the cherry sauce — but it’s so good, I do. Grownups need candy too.

Previously

One year ago: Bakery-Style Butter Cookies Two years ago: Winter Squash Pancakes with Crispy Sage and Brown Butter and Broken Pasta with Pork Ragu Three years ago: Salted Peanut Butter Cookies, Baked Potatoes with Wild Mushroom Ragu and Twinkie Bundt Four years ago: Carrot Cake with Cider and Olive Oil, Homemade Harissa, and Cauliflower Cheese Five years ago: Apple Slab Pie and Potato and Broccoli Frittata Six years ago: Seven years ago: Homesick Texan Carnitas Eight years ago: Cauliflower and Parmesan Cake and Spiced Applesauce Cake Nine years ago: Apple Cider Doughnuts and Cauliflower with Almonds, Raisins and Capers Ten years ago: Meatballs and Spaghetti and Cranberry Walnut Chicken Salad and Pumpkin Swirl Brownies Eleven years ago: Pumpkin Butter and Pepita Granola and Sweet Potato and Sausage Soup Twelve years ago: Easiest Baked Mac-and-Cheese

And for the other side of the world: Six Months Ago: Triple Coconut Cream Pie 1.5 Years Ago: Pistachio Cake 2.5 Years Ago: Sheet Pan Chicken Tikka, Perfect Garlic Bread and Shaved Asparagus Frittata 3.5 Years Ago: Obsessively Good Avocado Cucumber Salad and Strawberry Rhubarb Soda Syrup 4.5 Years Ago: Lamb Meatballs with Feta and Lemon

Sunken Black Forest Cake

Servings: 8 to 12

Time: 2hr 30mins

Source: Adapted from Now & Again

Print

This recipe is adapted from the flourless chocolate cake in the Buvette cookbook, a project Turshen worked on. However, in the Buvette, the recipe has more butter and sugar; in Turshen’s book, it has less. When I tested it, my happy place was in the middle — too little sugar and the cake was dry, too much and the sweetness of the preserves overwhelm — and that’s what I’ve shared below. The kirsh in the cherries both loosens them and gives them a little kick. If you don’t have it, try light rum. If you don’t use either, try a tablespoon each of lemon juice and water.

Cake

12 tablespoons (170 grams or 6 ounces) unsalted butter, cubed

12 ounces semi- or bittersweet chocolate chips (2 cups), or chopped chocolate

6 large eggs, separated

1/2 teaspoon fresh lemon juice, distilled white vinegar, or apple cider vinegar

3/4 cup (150 grams) granulated sugar, divided

1/2 teaspoon kosher salt

To finish

3/4 cup heavy cream

2 teaspoons granulated sugar, or more to taste

2 teaspoons vanilla extract

1/2 cup sour or regular cherry preserves

2 tablespoons kirsch (sour cherry brandy, optional)

Make the cake: Heat butter and chocolate together until about 75% melted in the microwave or over the lowest heat in a saucepan. Remove from heat and stir until it’s finished melting and is smooth. Let it cool while you prepare the rest of the cake.

Heat your oven to 350°F (175°C). Coat the bottom and sides of a 9-inch round cake pan with nonstick cooking spray and line the bottom with a circle of parchment paper. Set it aside.

Place egg whites in the bowl a stand mixer fitted with a whisk attachment, in a large bowl and use a handheld electric mixer, or use a large whisk and a lot of elbow grease. Beat on medium-high speed until they’re foamy, then slowly pour in the lemon juice and half the sugar, continuing to beat until the egg whites are billowy and almost glossy and hold a soft peak. This is important: try not to overbeat them until they’re stiff and tight foam-looking; it leads to more dry cakes. Set the egg whites aside (if you only have one stand mixer bowl, scrape them into a separate bowl so you can use it again).

Place the egg yolks, remaining sugar, and salt into an empty bowl and beat on medium speed until thick and pale yellow, about 1 to 2 minutes. With the mixer running, slowly pour in the chocolate-butter mixture, and mix well. Use a rubber spatula to fold one-third of the beaten egg whites into the chocolate cake batter to lighten in. Fold half the remaining egg whites in carefully, then the second half. Turshen says to fold them into the batter by “cutting your spatula downward through the middle of the bowl, scraping it along the bottom of the bowl, and then pulling the mixture back up… folding them with the batter.”

Transfer batter to prepared cake pan and smooth the surface. Bake until the center is puffed up, and just barely firm/dry to the touch, and a toothpick inserted into the center comes out with just a few dry crumbs clinging to it, about 35 to 40 minutes. Try not to overbake it (the chocolate at the edges will smell toasty) or that cake can taste dry at the edges. Place the cake on a wire rack to cool completely; it will sink in the center.

To finish: Once cake is completely cool, beat the cream, sugar, and vanilla together until medium peaks form (I overbeat mine, whoops). In a small bowl, combine combine the preserves and kirsh.

Use a knife to loose then edges of the cake from the pan and invert it onto your rack. Peel off parchment paper, then invert it back onto a serving plate. Spoon the whipped cream into the center and then the preserves mixture on top. Cut into wedges and serve.

Do ahead: Leftovers keep covered in the fridge for 3 days, however, if the cherry-cream appearance doesn’t look great after a couple hours, although this has no effect on taste. To avoid this, you can just put the cherries on as you’re serving the cake in slices.

Source: https://smittenkitchen.com/2018/10/sunken-black-forest-cake/

[keijay-blog]

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How to Make Margaritas | Taste of Home

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Bring vacation to your kitchen.

Marshmallow-Almond Key Lime Pie

Summer is peak season for Key limes, a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow top layer that makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina

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Lemon Coconut Squares

The tangy lemon flavor of this no-fuss bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York

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Pina Colada Molded Salad

My gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It’s a wonderful anytime treat. Now that I’m retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania

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Coconut-Macadamia Biscotti

I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. —Shannon Koene, Blacksburg, Virginia

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Tropical Crisp

One bite of this sweet, juicy, crunchy crisp, and you just might hear the crash of the ocean and feel warm sand under your toes! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Pineapple Upside-Down Muffins

For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. —Suzeanne Longwill, Ortonville, Michigan

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Refrigerator Lime Cheesecake

I made this for a Father’s Day party, and it was a hit! I guarantee compliments when you serve this fantastic dessert. —Cher Anjema, Kleinburg, Ontario

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Pina Colada Zucchini Bread

At my husband’s urging, I entered this recipe at the Pennsylvania Farm Show and won first place! I think you’ll love the cake-like texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

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Lime & Gin Coconut Macaroons

I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! — Milissa Kirkpatrick, Angel Fire, New Mexico

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Pina Colada Bundt Cake

We named this bundt a “pina colada” because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma

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Pina Colada Grilled Pineapple

During a cookout with friends, I forgot about dessert. I had a fresh pineapple and coconut, so I improvised. Now I grill pineapple at every cookout. —Josee Lanzi, New Port Richey, Florida

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Mango Pie with Coconut Crust

This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. —Jennifer Worrell, Niles, Illinois

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Aloha Cupcakes

A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. —Shannon Dobos, Calgary, Alberta

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Mango Rice Pudding

Mangoes are my son’s favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. —Melissa McCabe, Victor, New York

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Hawaiian Joy Bars

With the hint of rum plus the nuts and coconut, these bars are like a trip to the islands. I served them to my family and at my work and church, and I always hear murmurs of appreciation. —Jennifer Neckermann, Wentzville, Missouri

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Lime Angel Food Cake

For my husband’s family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! —Nancy Foust, Stoneboro, Pennsylvania

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Panna Cotta with Papaya Coulis

Panna cotta is an Italian dessert that means “cooked cream.” My friend and I developed a tropical version that’s rich, creamy, tangy and so refreshing. —Shauna Havey, Roy, Utah

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Frozen Key Lime Delight

In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it looks like sunshine.—Melissa Millwood, Lyman, South Carolina

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Best Lime Tart

This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O’Connell, Mohnton, Pennsylvania

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Buttery Coconut Bars

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up liking. —Denise Nyland, Panama City, Florida

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Hawaiian Waffles

I created this waffle recipe to recapture the memorable tropical tastes we enjoyed while visiting Hawaii. —Darlene Brenden, Salem, Oregon

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Pineapple Breeze Torte

This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It’s a special treat for my large family and a must at Christmas. —Barbara Joyner, Franklin, Virginia

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Toni’s Tropical Biscotti

My second mom had a hankering for biscotti with pistachios and dried papaya. Since she’s a fabulous cook, I gave it a whirl. The result was sensational!—Bonnie Hauschild, Wellington, Florida

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Key Lime Cupcakes

I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. —Jennifer Gilbert, Brighton, Michigan

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Coconut Pound Cake with Lime Glaze

This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. —Jo McFarland, Sterling, Virginia

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Sunrise Pops

Bright, beautiful, cool, refreshing, sweet, delicious and wholesome—what’s there not to like in these homemade pops?—Colleen Ludovice, Wauwatosa, Wisconsin

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Pineapple Pie with Coconut Cream

You’ll find pineapples and coconut everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii

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Tropical Muffins

I entered these muffins at our county fair and won the grand champion award for baked goods. They’re so moist, they don’t need butter. —Sylvia Osborn, Clay Center, Kansas

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Favorite Coconut Cake

When I need an impressive dessert for a special occasion, this is the recipe I depend on. My guests are glad I do! —Edna Hoffman, Hebron, Indiana

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Glazed Coconut-Banana Bread

Give your celebration a tropical flair with this exotic variation of banana bread. It’s quick to prepare, giving you plenty of time to focus on other holiday details. —Katherine Nelson, Centerville, Utah

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Island Crunch Cheesecake

Inspiring ideas come from many places, and often when we least expect them. I enjoy making cheesecakes for family and friends, and I came up with this recipe after eating ice cream on vacation. Featuring pineapple and coconut, this cheesecake will remind you of a trip to an island paradise. —Ellen Batenhorst, Omaha, Nebraska

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Lemon Meringue Angel Cake

I’ve been told that this dessert tastes exactly like a lemon meringue pie and that it’s the best angel food cake anyone could ask for. I’m not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania

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Lemony Coconut Bars

These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. —Nancy Zimmerman, Cape May Court House, New Jersey

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Coconut Rum Balls

My mom has made rum balls for as long as I can remember. They look beautiful on a dessert spread and can be packaged in a decorative tin as a gift. I swapped coconut rum for the traditional rum and added shredded coconut. —Jana Walker, Macomb, Michigan

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Coconut Dream Cupcakes

My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. —Julie Flournoy, Laurelville, OH

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Frosted Pineapple Cookies

These are the best pineapple cookies—sweet and moist with real tropical flavor. Because they are unique and look so pretty, these cookies are a hit whenever I serve them. People can’t seem to eat just one! —Mary DeVoe, Bradenton, Florida

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Creamy Pineapple Pie

Creamy Pineapple Pie is a light and refreshing dessert that’s quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. —Sharon Bickett, Chester, South Carolina

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Macadamia Sunshine Bars

Your guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it’s like a mini-vacation to a Polynesian paradise. —Jeanne Holt, Mendota Heights, Minnesota

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Tropical Carrot Cake

I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. —Victoria Casey, Enterprise, Oregon

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Easy Coconut Cream Pie

This is my own recipe for a pie that I make often. It’s been a family-favorite dessert since the ’40s, when I made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

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Orange Dream Angel Food Cake

A basic angel food cake becomes a heavenly indulgence thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania

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Rum Balls

Rum flavor comes through nicely in these traditional, soft Christmas cookies. Roll half in powdered sugar and the other half in crushed vanilla wafers for visual appeal. —Audrey Larson, Bloomington, Minnesota

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Coconut Pie

Watching my mother cook from scratch, I hardly knew that anything was available “pre-made” until I’d left home. One of Mom’s best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. —Mary McGuire, Graham, North Carolina

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Cherry Coconut Bars

I came across these bars while stationed at a Michigan Air Force base in 1964 and have been making them ever since. My children don’t think an event is special unless they are part of it. —Marguerite Emery, Orland, California

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Healthy Carrot Cake Recipes

A common misconception is there is no need for healthy carrot cake recipes because carrot cake in itself is healthy. The truth though is it can contain 1400 calories or more per slice. The good news is that you can cut back the calories and have a healthier alternative with these healthy carrot cake recipes.

Healthy Carrot Cake

This delicious recipe will give you the flavor you are looking for without all the fat. It has a total of 284 calories in a slice and 8 points, which is not bad for healthy carrot cake recipes.

Ingredients:

2 ¼ cups all purpose flour

1 ½ tsp cinnamon

2 tsp baking powder

3/8  tsp salt

2 cups carrots finely grated

1 cup sugar

½ cup of brown sugar

8 TBSP of softened butter

3  eggs

1 ½  tsp vanilla extract

½ cup buttermilk, low fat

Cooking spray

7 oz cream cheese

3 cups powered sugar

¼ cup pecans, toasted and chopped

First for this version of the healthy carrot cake recipes, preheat the oven to 350 degrees. In a mixing bowl combine the flour, cinnamon, baking powder and ¼ tsp salt. Add in the carrots and mix thoroughly. In another bowl, combine sugar, brown sugar, 6 tablespoons of the softened butter, 1 teaspoon of vanilla and beat until smooth. Put in eggs one at a time and mix after each.

Next, combine the flour and buttermilk in the second mixing bowl. Add a little of each, alternating and mixing afterwards. Coat a 13x 9” pan with cooking spray and add batter. Bake for 28 minutes or until toothpick inserted in the middle comes up clean and cool on a wire rack.

While the cake is baking you can work on the frosting for the healthy carrot cake recipes. Mix the cream cheese, leftover butter, vanilla and salt in a mixing bowl. Then slowly add in the powdered sugar, mixing to a thick consistency. Spread over the cake and top with pecans.

Delicious and Healthy Carrot Cake

Though this may be slightly higher in calories and points than the previous recipe, it is still one of the great healthy carrot cake recipes. A serving of this cake contains 384 calories and 9 points.

Ingredients:

¾ cup wheat flour

¾ cup cake flour

½ cup brown sugar

1 TBSP cinnamon

1 tsp carob powder

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 ½ TBSP molasses

¼ cup vegetable oil

2 large eggs

The juice and zest of one orange

1 ½ tsp lemon zest, grated

½ cup raisins

5 figs, dried and chopped

2 TBSP poppy seeds

2 cups grated carrots

Preheat the oven to 350 degrees and coat a Bundt pan with cooking spray for the healthy carrot cake recipes. In a mixing bowl combine the dry ingredients. Then add in the wet ingredients and fruits until they are fully mixed and evenly distributed. Pour in pan and bake for an hour and ten minutes or until a knife inserted comes out clean. If you want to add additional calories and fat to this one of the healthy carrot cake recipes you can spread cream cheese icing on the top.

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HOW TO FROST A CAKE

Before You Start

Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you’ve made your frosting ahead, make sure it’s at room temperature before you start.

A large offset spatula and some parchment paper are small investments that will pay dividends. You’ll also need a long, preferably serrated knife to trim the cake layers and cut them in half. If you’re a cupcake fan, pick up a small offset spatula as well.

If you love baking (or at least, cake-making) consider buying a rotating cake turntable on a pedestal. While not essential, it does help achieve a satiny finish quickly and easily. A cake carrier will help you transport your cake to the party.

Prepare Your Cake

You’ve baked your cake. You’ve let the layers cool. But before you can cover them with a luscious layer of frosting, you need to get your cake ready. Make sure the layers have cooled for a couple of hours after they come out of the oven, or even overnight in the refrigerator. When you’re ready to frost, follow these steps.

Prepping A Cake

These steps below are specific to layer cakes, but you can use the basic information to get the most out of frosting pound cakes and bundt cakes, too (although you might consider glazing those, and we’ll help you with that).

Cut three or four parchment or wax paper strips to place under the cake. Then, use a serrated knife to trim off any peaks from the tops of the cakes so they lie flat and even. (Eat these trimmings as your reward for having baked the cake in the first place.)

Place the paper strips on the edges of a serving plate and invert one cake layer onto it so cut side is facing down; this helps minimize crumbs. Make sure the strips are tucked partially under the cake to keep them from moving around, and partially sticking out to cover the serving plate. The strips help keep you keep from frosting the plate as well as the cake. Finally, brush away any loose crumbs using a pastry brush. But be gentle – you don’t want to create more crumbs.

Haven’t decided what cake you want to bake? We’ve got lots of ideas for you.

Karsten Moran for The New York Times

• If your layers are thick and you’d like to halve them to make a four-layer cake, find your longest serrated knife to do the job. It’s hard to do this well, so take your time. First, score a level horizontal line around the perimeter of the layer to guide you as you cut. Then place one hand on top of the cake, and evenly cut the layer across the scored line. Use less pressure and rely more on the back-and-forth sawing motion of your knife to cut the cake.

• If you’re planning to carry your cake in a cake carrier, make sure the cake plate fits inside it. Or, ice the cake on a cardboard round that’s at least 1 to 2 inches larger in diameter than your cake.

• If you want additional flavor or sweetness, brush a plain or flavored simple syrup onto top of each cake layer.

Frostings

When it comes to choosing the right frosting for your cake, your options range from a silky buttercream to a rich, bittersweet ganache. While there are no rules about matching frosting to cakes, bear in mind that sturdier cakes, like butter and pound cakes, can stand up to all frostings, whether a delicate buttercream or a heavy fudge. But for airy confections like sponge and chiffon cakes, stick to a lighter frosting, like a 7-minute meringue.

The unifying feature of all buttercream frostings, whether sweetened with sugar syrup or jam, is the liberal use of butter. These frostings go well with any kind of butter cake, sponge cake, or fruit-filled cake, but avoid using them on flourless cakes. Make sure all your ingredients are at room temperature before you start; if your frosting looks curdled, it’s probably because they were either too warm or too cold. Buttercream frosting can be made up to two weeks ahead and stored in the refrigerator. Just make sure you bring it to room temperature before frosting your cake.

Here’s a foolproof method: In a metal bowl, combine 4 large egg whites with a pinch of salt and 1 cup sugar. Set the bowl over a pot with an inch of simmering water and whisk the mixture over low heat until the sugar dissolves. Remove the bowl from the heat and beat with an electric mixture until stiff peaks form. Beat in 3 sticks softened unsalted butter, one spoonful at a time, until the buttercream is smooth. Then, beat in whatever flavoring you’d like to use, like vanilla extract, lemon juice or brandy.

If the frosting (or your kitchen) seems too warm, stick the bowl in the fridge for a few minutes, then continue beating. If it’s too cold, let the frosting warm up, then continue beating until it comes together. This may take several minutes, so don’t give up.

Karsten Moran for The New York Times

Cream cheese frosting has the same smooth silky texture of buttercream, but with an added tangy, sweet-tart flavor. It’s a breeze to make and is the traditional frosting for carrot cakes, but consider it for anything from simple white layer cakes to devil’s food and fudge cakes. As with buttercreams, make sure your ingredients are at room temperature. Cream cheese frosting can usually be made a week ahead.

Here’s how you do it: Using an electric mixer, beat together 1 pound softened cream cheese with 1 stick softened unsalted butter until smooth. Slowly beat in 6 cups confectioners’ sugar until very smooth, about 3 minutes. Beat in 1/2 teaspoon salt, and 2 teaspoons vanilla extract or 1 tablespoon lemon juice plus 1 teaspoon grated lemon zest. Thin the frosting with a little milk if it seems too thick to spread.

Frost Your Cake

You’ve baked your cake layers, chilled them down, de-crumbed them and have them all ready for frosting. Follow these steps for the neatest, most evenly frosted and best-looking cakes. A simply and beautifully frosted cake needs no further decoration if you take the time to do it right – but rainbow sprinkles or chopped nuts hide a multitude of frosting sins, so don’t fret if it’s not perfect.

HOW TO FROST A CAKE

Make sure the bottom cake layer is sitting on parchment strips to keep the cake plate clean and frosting-free. Using an offset spatula or a knife, spread the frosting your filling evenly on top of the bottom cake layer. Then, using a large offset spatula if you have one, carefully pick up your second layer and gently place it on the frosted layer, trimmed side down. If the layer isn’t centered, use your hands to position it before you apply the frosting. Repeat if you’ve got more layers and filling.

Give your layers another brush to remove any more stray crumbs, and then prepare the crumb coat. This is a thin coating of frosting that seals the crumbs to the cake so they don’t show through. Take about 1/2 cup of frosting and thin it out with a little milk or water so it’s very easy to spread. With an offset spatula, spread a thin layer of it on the tops and sides of the cake, then chill until set, about 15 minutes. Repeat if you can still see crumbs showing through the icing. Chocolate and dark cakes will often need two crumb coats; white or yellow cakes are more forgiving.

Now frost the cake with the unthinned frosting using an offset spatula. Start with top of the cake, spreading the frosting all the way to the edge of the layer. Then, frost the sides. If the cake is on a turntable, spin it around as you frost for an even coating. When you’re done, remove the parchment paper strips and admire your nice, clean plate. But don’t do this yet if you are planning on piping any decorations on the sides or bottom of the cake. Read on for more details on how to do that.

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This light & fluffy Angel Food Cake is like a slice of heaven on a plate! It’s delicious all on its own, but absolutely divine topped with sweetened whipped cream and fresh berries or lemon curd! Angel Food Cake is a classic recipe that is so much more wonderful when it is homemade than just picking up one from the grocery store bakery. The airy sponge crumb is stunningly white and surprisingly easy to pull off for any home baker! For more of our favorite cake recipes, be sure to try this Red Velvet Cake, Pineapple Upside Down Cake, and Carrot Cake. Angel Food Cake Recipe This timeless cake is something of an anomaly among its richer, buttercream covered counterparts. There’s no butter, oil, or even egg yolks in the batter and yet it still manages to remain moist and fluffy thanks to plenty of egg whites that are whipped into soft peaks to provide essential lift before adding flour to the batter. You don’t even grease the pan before adding the batter, which is actually detrimental to the height of your angel food cake, which needs a clean pan so it can cling to the sides and climb while it bakes. Slices of angel food cake with whipped cream and fruit make a wonderful spring or summer dessert. Or slice it up into chunks to throw into a trifle dish with whipped cream, pudding, and fruit for another fun presentation. Homemade angel food cake is easier to make than you might think! I’ll share all my tips for achieving a billowy, cloud-like angel food cake on your first try! Angel Food Cake Ingredients: The ingredient list for this cake is surprisingly short. For the best results, make sure all of the ingredients have come to room temperature before making the cake. Flour: Use cake flour for the best results. It will make for a much lighter taste and fluffier texture than regular all-purpose flour. Granulated sugar: This is an essential part of this cake. It gets divided and added at two separate times. First when it is sifted with the flour and again when beating it into the egg whites. Salt: Just a bit will help bring out the flavor. Egg whites: There is no mistake that there are no leavening agents like baking soda or baking powder in this recipe because the egg whites provide all the lift required for the cake to climb to lofty heights. Cream of tartar: This ingredient is important for helping to stabilize the egg whites while they are being beaten. The cake will collapse without it, and I haven’t found a substitute that I like nearly as well. Vanilla and almond extracts: These two work together to provide a simple, sweet flavor that is just right without being overpowering. How to Make Angel Food Cake from Scratch: Separate egg whites from yolks: It’s easiest to separate egg whites from egg yolks when they are cold, but then you will want to make sure they have a chance to come to room temperature for the best volume as you beat them. You can use the yolks to make homemade ice cream, lemon curd, pudding, or other custard-based recipes. Sift the flour, part of the sugar, and the salt together: Because you are going to be folding the dry ingredients into beaten egg whites, you really need to sift the flour, part of the sugar, and salt together first both to get even distribution and also to lighten them so they mix in more easily. Beat the egg whites: Add the cream of tartar to the egg whites and start whisking with an electric mixer fitted with the whisk attachment. After about 1 minute on medium speed, the egg whites will start looking frothy. Gradually add remaining sugar: Turn the mixer up to medium-high and slowly add the sugar, about 1 tablespoon at a time. Keep mixing until all the sugar has been added and nice white soft peaks have started to form. It usually takes around 3-5 minutes of beating to reach soft peaks, which will hold a shape but flop over when you lift the beaters out of the bowl. Mix in the vanilla and almond extract right at the end. Fold in 1/3 of the sifted flour mixture a time: Use a rubber spatula to scrape the batter from the bottom of the bowl and lift it over the flour mixture on top, repeating this motion while turning the bowl a quarter turn to fold the dry ingredients in. Once you are left with just a few streaks of flour, go ahead and add the next batch. Usually 10-15 strokes is enough to incorporate the flour into the egg whites. Spread into a clean, ungreased tube pan: If you sprayed your pan with baking spray out of habit, take the time to wash it out before adding the angel food cake batter. It really does need a clean pan so the batter can cling to the sides while it bakes. Lets Bake a Cake! Bake at 375 degrees F: Remember not to peek by opening the oven door to see the cake’s progress! Leave the cake in the pan, turned upside down, to cool completely: The structure of this cake doesn’t set completely until it is completely cool. Turn the cake pan upside down over a wire rack and let it cool for 1-2 hours before running a sharp knife around the inside rim of the pan, then tap the cake pan on the counter a few times to help release the angel food cake. Slice & serve: A serrated knife works best for cutting through angel food cake. Why Do You Turn Angel Food Cake Upside Down? If you let your angel food cake cool in the pan without turning the pan upside down first, the weight of the cake is likely to result in it collapsing in on itself. By turning the cake pan upside down and cooling the angel food cake over a wire rack, air can circulate underneath the cake to cool it while the cake itself clings to the inside of the pan. The unique structure of this recipe will cause it to set completely as it cools upside down. Then a quick turn of a sharp knife around the edges of the pan to loosen it and a few taps will let the cake drop right out and maintain its form. Can I Make Angel Food Cake In A Bundt Pan? No, a bundt pan will not work for angel food cake because you will have an almost impossible time getting the cake to come out in one pieces. Angel food cake requires smooth sides that only a tube pan can provide. Tube pans are great to have, but you can hack a tube pan if you aren’t ready to make the investment. More Favorite Cake Recipes Classic Hummingbird Cake One Bowl Chocolate Cake Banana Cake with Cream Cheese Frosting Cream Cheese Pound Cake Marble Bundt Cake Print Angel Food Cake This light & fluffy Angel Food Cake is like a slice of heaven on a plate! It's delicious all on its own, but absolutely divine topped with sweetened whipped cream and fresh berries or lemon curd! Course Dessert Cuisine American Keyword angel food cake Prep Time 20 minutes Cook Time 30 minutes Cooling Time 2 hours Total Time 2 hours 50 minutes Servings 12 servings Calories 165kcal Author Amy Nash Ingredients 1 cup and 2 tablespoons cake flour 1 2/3 cup granulated sugar, divided 1/4 teaspoon salt 12 large egg whites 1 1/4 teaspoons cream of tartar 2 teaspoons vanilla extract 1/4 teaspoon almond extract Instructions Preheat oven to 375 degrees F. Sift the flour, salt, and 2/3 cup of sugar twice. Set aside. Beat egg whites and cream of tartar on medium speed for 1 minute until foamy in the large bowl of an electric mixer fitted with a whisk attachment. Increase the speed to medium-high and gradually add remaining 1 cup of sugar, a tablespoon at a time, over the course of 1 minute. Continue to beat the egg whites until soft peaks form, usually another 3-5 minutes. Mix in the vanilla and almond extract during the last few seconds of beating. Fold in the sifted flour and sugar mixture, about 1/3 at a time, using a rubber spatula to scrape the bottom of the bowl and 10-15 strokes each time. Turn the bowl frequently while mixing until just a few streaks of flour remain. Use 10-20 extra folding strokes after the last addition to make sure everything is evenly combined and no streaks of flour remain, but take care not to deflate the egg whites too much with vigorous stirring. Spread the angel food cake batter into an ungreased 9- or 10-inch tube pan. Run a knife through the batter to remove air bubbles. Bake for 35 to 40 minutes for 9-inch or 30 to 35 minutes for 10-inch cake, until cake springs back when lightly pressed on top. Cool in the pan by turning the hot cake pan upside down over a wire rack. Let the cake cool completely in the pan, then loosen from the sides and center tube by running a sharp knife around the edges. You may need to tap the pan on the counter a few times for the cake to release. Slice with a serrated knife and serve with whipped cream and fresh fruit. Nutrition Calories: 165kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 116mg | Fiber: 1g | Sugar: 28g | Calcium: 4mg | Iron: 1mg from The Recipe Critic https://ift.tt/34vycwd

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