Delicious Angel Food Cake Variations Recipes
What is Angel Food Cake?
Angel Food Cake is a type of sponge cake made with egg whites and sugar, and typically served with berries and whipped cream. It is light and fluffy, with a slightly sweet flavor. The cake is usually made with all-purpose flour, but can also be made with cake flour for a more delicate texture. Angel Food Cake has a long history and is believed to have originated in the United States in the mid-1800s.
The cake is traditionally served plain or with a simple dusting of confectioner’s sugar. However, with a few simple variations, you can turn an ordinary Angel Food Cake into something extraordinary. Here are some delicious variations on a classic favorite.
Lemon Angel Food Cake
This version of Angel Food Cake is sure to be a hit with lemon lovers. The tangy flavor of lemon zest and juice is the perfect complement to the sweet and fluffy texture of the cake.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups egg whites (about 12 large eggs)
- 1 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 teaspoon lemon zest
- 1/4 cup fresh lemon juice
Instructions:
- Preheat oven to 350°F. Grease and flour a 9-inch tube pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg whites until soft peaks form. Add the cream of tartar and beat until stiff peaks form.
- Gradually add the sugar to the egg whites, beating until stiff and glossy. Beat in the vanilla, lemon extract, and lemon zest.
- Gradually fold in the flour mixture, a few spoonfuls at a time, until just combined.
- Gently fold in the lemon juice, stirring until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Serve with fresh berries and whipped cream, if desired.
Nutrition:
- Calories: 205 kcal
- Carbohydrates: 39 g
- Protein: 5 g
- Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 190 mg
- Potassium: 101 mg
- Fiber: 1 g
- Sugar: 24 g
- Vitamin A: 20 IU
- Vitamin C: 1.4 mg
- Calcium: 25 mg
- Iron: 0.7 mg
Chocolate Angel Food Cake
For a decadent dessert, try this chocolate version of Angel Food Cake. The cocoa powder and melted chocolate give this cake a rich, chocolaty flavor.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups egg whites (about 12 large eggs)
- 1 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted
Instructions:
- Preheat oven to 350°F. Grease and flour a 9-inch tube pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the egg whites until soft peaks form. Add the cream of tartar and beat until stiff peaks form.
- Gradually add the sugar to the egg whites, beating until stiff and glossy. Beat in the vanilla and melted chocolate.
- Gradually fold in the flour mixture, a few spoonfuls at a time, until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Serve with fresh berries, if desired.
Nutrition:
- Calories: 236 kcal
- Carbohydrates: 41 g
- Protein: 5 g
- Fat: 5 g
- Saturated Fat: 3 g
- Cholesterol: 0 mg
- Sodium: 181 mg
- Potassium: 101 mg
- Fiber: 2 g
- Sugar: 29 g
- Vitamin A: 20 IU
- Vitamin C: 1.4 mg
- Calcium: 25 mg
- Iron: 1.2 mg
Coconut Angel Food Cake
This delicious version of Angel Food Cake is full of tropical flavor. The fluffy texture of the cake pairs perfectly with the sweetness of the coconut.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups egg whites (about 12 large eggs)
- 1 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut extract
- 1/2 cup sweetened shredded coconut
Instructions:
- Preheat oven to 350°F. Grease and flour a 9-inch tube pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg whites until soft peaks form. Add the cream of tartar and beat until stiff peaks form.
- Gradually add the sugar to the egg whites, beating until stiff and glossy. Beat in the vanilla and coconut extract.
- Gradually fold in the flour mixture, a few spoonfuls at a time, until just combined.
- Gently fold in the coconut, stirring until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Serve with fresh berries and toasted coconut flakes, if desired.
Nutrition:
- Calories: 210 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 3 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 191 mg
- Potassium: 101 mg
- Fiber: 2 g
- Sugar: 25 g
- Vitamin A: 20 IU
- Vitamin C: 1.4 mg
- Calcium: 25 mg
- Iron: 0.7 mg
Orange Angel Food Cake
This variation on Angel Food Cake has a bright and zesty flavor. The orange zest and juice add a nice citrusy twist to the sweet and fluffy cake.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups egg whites (about 12 large eggs)
- 1 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1/2 teaspoon orange zest
- 1/4 cup fresh orange juice
Instructions:
- Preheat oven to 350°F. Grease and flour a 9-inch tube pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg whites until soft peaks form. Add the cream of tartar and beat until stiff peaks form.
- Gradually add the sugar to the egg whites, beating until stiff and glossy. Beat in the vanilla, orange extract, and orange zest.
- Gradually fold in the flour mixture, a few spoonfuls at a time, until just combined.
- Gently fold in the orange juice, stirring until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Serve with fresh berries and whipped cream, if desired.
Nutrition:
- Calories: 209 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 189 mg
- Potassium: 101 mg
- Fiber: 1 g
- Sugar: 24 g
- Vitamin A: 20 IU
- Vitamin C: 6.8 mg
- Calcium: 25 mg
- Iron: 0.7 mg
Conclusion
These are just a few of the many delicious variations of Angel Food Cake. With a few simple ingredients and a little creative thinking, you can transform a classic favorite into something truly special. Whether you’re in the mood for something sweet, tart, chocolaty, or tropical, there’s an Angel Food Cake
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