Best 4 Angel Food Cake Shakes Recipes
Indulge in the heavenly delight of angel food cake shakes, a tantalizing treat that combines the fluffy lightness of angel food cake with the smooth creaminess of ice cream. Embark on a culinary journey as we reveal the secrets to crafting the perfect angel food cake shake, transforming this classic dessert into a refreshing and delectable beverage. With a symphony of flavors and textures, these shakes promise to elevate your taste buds and bring a smile to your face. Get ready to whip up a batch of these delightful creations, perfect for a hot summer day, a special occasion, or simply as a sweet and satisfying pick-me-up.
Let's cook with our recipes!
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
ANGEL FOOD CAKE SHAKES
Want to have your cake and drink it too, and without the guilt? This shake is for you---fat-free frozen yogurt and milk and a slice of angel food cake create a sensationally rich and tasty treat.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- In blender, place yogurt and milk. Cover and blend on high speed until smooth and creamy. Add cake pieces; cover and blend until smooth, stopping blender to scrape down sides if necessary.
- Pour into 2 glasses; top with whipped topping and berries. Drizzle with chocolate syrup. Serve immediately.
Nutrition Facts : Calories 300, Carbohydrate 62 g, Cholesterol 5 mg, Fiber 0 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 330 mg, Sugar 52 g, TransFat 0 g
THE BEST ANGEL FOOD CAKE
Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
- Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
- Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
- Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
- Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.
ANGEL FOOD CAKE - HOMEMADE
This is a MUST if you have never tried a homemade Angel Food Cake. I never liked Angel Food Cakes until the neighbor lady invited me over for coffee shortly after I was married. That was almost 15 years ago, and my children and husband always ask for this for special occasions. Thank you Artie, for being a wonderful friend and for the recipe!
Provided by Charlotte J
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
- DO NOT GREASE PAN.
- I always use a two piece angelfood cake pan.
- Heat oven to 375°.
- Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
- Combine the extracts in a small bowl; set aside.
- Beat egg whites, cream of tartar and salt until it forms peaks.
- Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
- If you have a mixing guard for your mixer bowl now would be a good time to attach it.
- Beating on LOW, add flour mixture and extracts slowly.
- Make sure you fold in the sides and bottom of your mixing bowl.
- (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
- Move a knife through batter to remove air pockets.
- Bake 30-35 minutes or until top springs back when touched lightly with finger.
- Invert pan onto a tin funnel to cool completely.
- To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
- Then firmly spank the sides of your pan.
- You could use a knife but this sometime tears the sides of the cake.
- Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
- No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
- Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).
Nutrition Facts : Calories 124.8, Fat 0.1, Sodium 78, Carbohydrate 27.4, Fiber 0.1, Sugar 20.6, Protein 3.4
Tips:
- For a classic angel food cake shake, use a store-bought angel food cake mix. For a more homemade flavor, use a recipe from scratch.
- Make sure the angel food cake is fresh and fluffy. If the cake is old or dry, it will not make a good shake.
- Use a high-quality vanilla ice cream. A good ice cream will make the shake creamier and more flavorful.
- Add milk to thin the shake to your desired consistency. You can also use a non-dairy milk, such as almond milk or soy milk.
- For a fun and festive touch, top the shake with whipped cream, sprinkles, or a cherry.
Conclusion:
An angel food cake shake is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a sweet and satisfying snack, give an angel food cake shake a try!
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