uCake - Angel Food Cake

Posts Tagged ‘Angel Food Cake’

For Delicious Tropical Dessert make a Hawaiian Fruit Cake or Tropical Angel Food Cake Dessert

Tuesday, July 27th, 2010

Have dessert from the tropics with either of these delicious recipes. The Hawaiian Fruit Cake is a simple cake to make and is perfect for taking to church suppers, office pitch-ins, picnics, etc. It is also perfect for family meals. Quick, easy, yummy–that’s a combination that is hard to beat. The Tropical Angel Food Cake Dessert uses a bakery angel food cake so it goes together quickly and easily. It needs to refrigerate overnight or all day so it is a perfect make-ahead dessert!

HAWAIIAN FRUIT CAKE

2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking soda
1/2 tsp salt
2 eggs, well beaten
1 can (20-oz) crushed pineapple in juice
2 tbsp butter, softened
1 cup chopped macadamia (or other) nuts

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.

In a large mixing bowl mix the flour, sugar, baking soda, and salt together; add the butter and mix well. Mix the pineapple and egg together and add to the flour mixture along with the chopped nuts. Pour batter into the prepared pan and bake at 350 degrees for 45 minutes.

TOPPING:

1 pkg (8-oz) cream cheese
1/4 lb butter, softened at room temperature
1 tsp vanilla
1/4 tsp lemon extract
2 cups powdered sugar

In a large mixing bowl combine the cream cheese, butter, vanilla, and lemon extract. Gradually add the powdered sugar. Spread the frosting over the cake while the cake is still warm.

TROPICAL ANGEL FOOD CAKE DESSERT

1 (10-oz) angel food cake
1 container (12-oz) frozen whipped topping, thawed
1 can flaked coconut, toasted
1 jar (6 or 7-oz)maraschino cherries, well drained and chopped
1 can (15-oz) can crushed pineapple

Break the angel food cake into bite-sized pieces. Arrange half of the cake pieces in the bottom of a 13 x 9-inch pan. Top with half of the undrained crushed pineapple and half the chopped cherries. Spread half of the whipped topping over the fruit; top with half the toasted coconut. Repeat the layers exactly as before, ending with the topping and coconut. Cover and refrigerate overnight.

Enjoy!

Tags: 2 Eggs, Angel, Angel Food Cake, Baking Soda, Butter Vanilla, Cake, Chopped Cherries, Chopped Nuts, Cream Cheese, Delicious, Delicious Recipes, Dessert, Flour Mixture, Food, Fruit, Fruit Cake, Hawaiian, Hawaiian Fruit, Inch Pan, Lb Butter, Maraschino Cherries, Purpose Flour, Salt 2, Soda And Salt, Tbsp Butter, Toasted Coconut, Tropical, Tsp
Posted in Cake Cream | No Comments »

The Best Non-Stick Cake Pans

Wednesday, July 21st, 2010

Cake pans, Non-stick Square Cake Pan, Cuisinart 9 inch Square Chef’s Classic Non-stick Cake Pan, Circulon 9 inch Non-stick Square Cake Pan, Basic Secret Basic Non-stick 8 inch Round Cake Pan, Nordic Ware Wildflower Non-stick Cake Pan, Chicago Metallic 9-inch Non-stick Angel Food Cake Pan

Most bakers encounter problems in producing the perfect cakes because their cakes normally stick to the sides of their old pans. But now, non-stick pans were developed to solve this dilemma. It prevents the cake from sticking to the pan. Thus, the cake or any food inside can be lifted from the pan wholly without being destroyed.

There are many enthusiasts in the field of baking, and these non-stick pans have been very helpful to them in coming up with the most delicious and perfect baked goodies. As such, there are many companies producing these items. The better brands are those getting good feedbacks from the users.

The Non-stick Square Cake Pan is one of the most popular in market. It is a durable cake pan that is ware-lined with a reinforced nonstick material for durability. It is made of aluminized steel that can resist rust. It is perfect for baking square chocolate or vanilla cakes, cornbreads or garlic breads. Nonstick Square cake pans measure 8 inches per square.

The Cuisinart 9 inch Square Chef’s Classic Non-stick Cake Pan is a beautiful cake pan perfect for today’s chefs. It is constructed of heavy gauge that can aluminize steel. This distributes heat evenly for consistent baking results. The nonstick exterior and interior ensure easy and good release of baked cakes. It also has an additional thick rolled edge that prevents warping.

The Circulon 9 inch Non-stick Square Cake Pan is unique, made of durable carbon steel for even baking. It features nonstick surfaces that helps release baked treats, for easy and effortless cleanups. It is often used in baking small casserole or baked apples.

The Basic Secret Basic Non-stick 8 inch Round Cake Pan is from the collection of Basic Secret. It is durably made of two-ply steel and equipped with Electro-Tin Plating (ETP) for rust resistance. The pan is covered with a proprietary silicone-based nonstick material meant to remove baked cake easily. It is safe to use for up to 500oF.

The Nordic Ware Wildflower Non-stick Cake Pan is decorative, whimsical and elegant. It can make great breads, dessert cakes and even molded foods like gelatin salad. It is made from durable cast aluminum with nonstick coating for easy release of baked bread or cake. It has a 10-cup capacity.

The Chicago Metallic 9-inch Non-stick Angel Food Cake Pan is ideal for baking delectable cakes or breads. It is constructed from heavy weight aluminum steel, along with nonstick interiors and exteriors.

The Wilton Fushion 7 x 11 Non-stick Cake Pan is square shaped, and has a handy oven-mitt type of grip handles, along with non-stick interiors and exteriors, making it safe for certain metal utensils. Hence, it is usually used for baking breads and cakes.

The Gourmet Standard 9 Inch Square Stainless Steel Cake Pan with Non-stick Finish is constructed from high class stainless steel, for good baking. It has nonstick interiors and exteriors, for easy as well as a quick release of your deliciously baked cakes. This is ideal in baking desserts like brownies and casseroles.

Tags: Angel Food Cake, Baked Apples, Baked Cakes, Baked Goodies, Baker's, Best, Cake, Cake Pan, Cake Pans, Carbon Steel, Chef's, Dilemma, Durability, Feedbacks, Garlic, Heavy Gauge, Nonstick, Nordic Ware, Pans, Perfect Cakes, Rolled Edge, Rust, Square Cake, Vanilla
Posted in Cake Cup | No Comments »

Dinner on the Table in 30 Minutes Or Less #2

Monday, July 19th, 2010

If you are always in a hurry, going 3 or 4 directions at once, or just don’t like spending time in the kitchen, here is a meal you can have on the table in a half hour. And the clean-up will be minimal; what a combination! This menu includes Poached Fish, a good option for those who are trying to get away from too much fried food. With the one side dish you have a grain and two vegetables. Dessert is a simple dip to be served with fresh fruit, angel food cake or pound cake.

POACHED FISH

1 medium onion, sliced
3 slices lemon
1 bay leaf
black pepper
1 lb fresh fish fillets

Heat about 1 1/2-inches of water to boiling in a skillet. Add onion, lemon, bay leaf, and pepper. Reduce heat to simmer. Add fish fillets to the skillet. Simmer until fish fillets flake easily with a fork, should take 5 to 10 minutes depending on the thickness of the fillets.

RICE WITH BLACK-EYED PEAS AND CORN

2 cups water
1 cup white rice
1 cup cooked black-eyed peas (1 can, drained will work)
1 cup cooked corn (1 can whole kernel, drained will work)
1/2 cup chopped fresh cilantro leaves

In a medium saucepan, heat the water to boiling; add rice. Reduce heat to low and add the black-eyed peas, corn, and cilantro leaves. Continue to simmer for 15 to 20 minutes until the water is absorbed and rice is tender.

4 servings: Per serving = 240 calories, 52 g carbs, 8 g protein

FRUIT CHEESE DIP

1 pkg (8-oz) Neufchatel cheese, softened
1 small banana, mashed
1/4 tsp ground nutmeg
1/2 cup canned crushed pineapple, well drained
Apple wedges, pear wedges, strawberries, banana pieces, etc for dippers

In a small mixing bowl, stir together Neufchatel cheese, banana, and nutmeg until smooth. Stir in the crushed pineapple. Cover and chill. Serve with the fresh fruits as desired. May also be served with angel food or pound cake cubes as dippers.

Enjoy!

Tags: Angel Food Cake, Apple Wedges, Bay Leaf, Black Pepper, Cake Cubes, Cheese Dip, Dinner, Dippers, Fish Fillets, Fresh Fish, Fresh Fruits, Fried Food, G Protein, Ground Nutmeg, Lemon Bay, less, Medium Onion, Medium Saucepan, minutes, Neufchatel Cheese, Pound Cake, Saucepan Heat, Side Dish, table
Posted in Lemon Cake | No Comments »

bought angel food cake from the store, how do i make the glaze?

Friday, May 28th, 2010

I have whip cream…strawberrys and the cake. Now what?

Tags: Angel, Angel Food Cake, bought, Cake, Food, from, glaze., Store, Strawberrys, Whip Cream
Posted in Cake Shop | 5 Comments »

Betty’s Elegant and Dramatic Strawberry Cream Cake Recipe

Monday, May 17th, 2010

In this video, Betty demonstrates how to make an Elegant and Dramatic Strawberry Cream Cake. It is lighter on the calories than most cakes, plus it is beautiful, and it tastes superb! Ingredients: 1 angel food cake (I purchased mine from the deli section of my supermarket. You may make a homemade angel food cake, if you prefer.) 2 cups fresh strawberries, washed and sliced 8 oz. package cream cheese, softened to room temperature 14 oz. can sweetened condensed milk 1/3 cup lemon juice 1 teaspoon almond extract 8 oz. carton frozen whipped topping, thawed (I used about ½ of the carton.) additional sliced strawberries for garnish (optional) Remove the angel food cake from its container, and invert it onto a cake stand or cake plate. Cut a ¾-inch slice horizontally from the top of the cake and set it aside, remembering the orientation (for placing it back on top later). Now, cut about ½-inch from the center hole and ½-inch from the outer edge of the cake with a sharp knife, hollowing out a channel between the inner and outer edges of the cake. Carefully cut and pull cake pieces out with your fingers, leaving about ½-inch layer of cake on the bottom. Reserve the removed cake pieces. Beat 8 oz. cream cheese with a mixer, until light and fluffy. Add 14 oz. sweetened condensed milk, 1/3 cup lemon juice, and 1 teaspoon almond extract. Beat well, until smooth and combined. Fold in reserved cake pieces and 2 cups sliced strawberries. Spoon into channel formed by removing cake pieces …

Tags: Angel Food Cake, Betty's, Cake, Cake Plate, Cake Recipe, Cake Stand, Carton, Center Hole, Cream, Cream Cake, Cup Lemon Juice, Deli Section, Dramatic, elegant, Fresh Strawberries, Hollowing, Inch Slice, Outer Edge, Outer Edges, Package Cream Cheese, Recipe, Room Temperature, Sharp Knife, Strawberry, Strawberry Cake, Strawberry Cream, Sweetened Condensed Milk
Posted in Cake Recipes | 25 Comments »

Betty’s Dole Pineapple Easter Cake Recipe

Saturday, May 1st, 2010

In this video, Betty demonstrates how to make a luscious Dole Pineapple Easter Cake. This recipe comes from the Dole Company, and it is quick, easy, elegant, and scrumptious! Ingredients: 1 can (20-oz.) Dole crushed pineapple, undrained 1 pkg. (3.4-oz.) Jello vanilla flavor instant pudding & pie filling 1 cup thawed Cool Whip whipped topping 1 pkg (10-oz.) round angel food cake, cut into 3 layers Seasonal berries Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake. Refrigerate 1 hour, or until ready to serve. Garnish with your favorite seasonal berries. I used fresh strawberries and blueberries. This is a beautiful cake that is appropriate for a family gathering, but it is also healthier and lower in calories than most cakes. And it is delicious! Happy Easter from Betty & family!!! I hope you enjoy the cake! –Betty

Tags: Angel Food Cake, Betty's, Blueberries, Cake, Cake Layers, Cake Recipe, Cool Whip, Dole, Dole Company, Dole Pineapple, Dry Pudding, Easter, Easter Cake, Fresh Strawberries, Garnish, Happy Easter, Medium Bowl, Pineapple, Pineapple Cake, Pudding Mix, Pudding Mixture, Pudding Pie, Recipe, Scrumptious Ingredients, Seasonal Berries, Vanilla Flavor
Posted in Cake Recipes | 25 Comments »

Why did my angel food cake pan leak?

Saturday, April 17th, 2010

Today I bought an angel food cake pan (the tube kind with a removable bottom). I attempted to make a mocha angel food cake. The batter leaked out the bottom and all over my counter. What can I do about this?
The little sheet of paper with the barcode on it says “angel food cake pan” and aren’t springform pans the ones you use for cheesecake? It isn’t one of those. It has the removable thing with the tube thing…haha, good description, right?

Tags: Angel, Angel Food Cake, Barcode, Cake, Cake Pan, Food, leak, Removable Bottom, springform
Posted in Cake Pan | 2 Comments »