Best 4 Angle Cloud Cake Recipes
Unleash your culinary artistry and embark on a delightful journey to create the ethereal and heavenly "angel cloud cake." This delicate and fluffy cake, often described as a cloud-like delight, is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or just starting your culinary adventure, this article will guide you through the process of creating this heavenly dessert. From gathering the necessary ingredients to mastering the art of folding egg whites, we'll provide you with all the essential tips, techniques, and inspiration to achieve a perfect angel cloud cake that will impress even the most discerning palates.
Let's cook with our recipes!
BEST ANGEL FOOD CAKE
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
LEMON ANGEL CLOUD CAKE
2 ingredient cake, 2 ingredient frosting, light and fluffy and very lemony! Similar recipes here but nothing exactly like it. One of my Hubbys favorite desserts!!!!!
Provided by Chef Bronco
Categories Dessert
Time 1h5m
Yield 1 cake, 10-15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Mix Angel Food cake mix and Lemon Pie filling. Have mixer on medium high and blend well, almost to the fluff stage. Pour in greased 9X13 greased pan (I used butter flavored spray).
- Bake 35-40 minutes or until top is lightly browned, top is cracking and dry-looking but shiny. Turn off oven and let cake remain in oven for 10 minutes. Remove and let cool completely and when completely cool, turn out on rectangle cake board or cookie sheet covered with wax paper.
- Mix lemon jello with container of Cool Whip. Frost cooled cake and enjoy a cloud of light lemony goodness. ENJOY!
Nutrition Facts : Calories 346.1, Fat 11.7, SaturatedFat 9.9, Sodium 272.7, Carbohydrate 56.8, Fiber 0.1, Sugar 37.9, Protein 5.3
COCONUT CLOUD CAKE WITH ANGEL FEATHER ICING
This cake is heaven on a fork and I only make it for very special occasions! You can bake it as a layer cake or as a sheet cake if you have a large number of people to feed. Frost with Angel Feather icing.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 19
Steps:
- Cream the butter, add the sugar and beaten egg yolks and egg white; continue beating until fluffy.
- Sift the flour with the baking powder and salt, mix with 1 cup coconut and add alternately with the milk and flavourings to the butter mixture.
- When smooth pour into a greased 9" x 13" pan or into two greased 8" round cake pans and bake in a preheated 350 degree F oven- the flat pan for about 45 minutes, the layers about 30 minutes, but test both and don't overbake.
- The cake is done when a toothpick inserted in the center comes out clean.
- Cool; remove from pan and frost with Angel Feather Icing.
- Icing: Put everything but the vanilla into the top of a double boiler with fast-boiling water below.
- Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks.
- Remove from heat, add vanilla and keep on beating until it is thick enough to spread easily.
Nutrition Facts : Calories 5528.4, Fat 195.8, SaturatedFat 124.6, Cholesterol 1000.8, Sodium 5566.6, Carbohydrate 882, Fiber 13.3, Sugar 512.5, Protein 76.7
COCONUT CLOUD CAKE
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
- Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
- Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
- Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Tips:
- Make sure all of your ingredients are at room temperature before you start baking. This will help the cake to rise evenly and prevent it from becoming dense.
- Use a kitchen scale to measure your ingredients. This will ensure that you are using the correct amount of each ingredient and that your cake turns out perfectly.
- Do not overmix the batter. Overmixing can make the cake tough and dense.
- Bake the cake at the correct temperature and for the correct amount of time. Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
- Allow the cake to cool completely before frosting it. This will help the frosting to set properly and prevent it from melting.
- If you are using a store-bought angel food cake mix, be sure to follow the instructions on the package.
Conclusion:
Angel cloud cake is a light, fluffy, and delicious cake that is perfect for any occasion. It is easy to make and can be customized with a variety of flavors and frostings. Whether you are a beginner baker or an experienced pro, you are sure to love this recipe.
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