Best 13 Tuxedo Angel Food Cake Recipes

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Get ready to indulge in a delightful culinary adventure as we embark on a journey to uncover the best recipe for "tuxedo angel food cake." This heavenly dessert combines the delicate texture of angel food cake with the rich, velvety smoothness of chocolate, creating an irresistible taste sensation. So, put on your apron, preheat your oven, and let's dive into the world of baking perfection as we explore the secrets of crafting the perfect tuxedo angel food cake. From selecting the finest ingredients to mastering the art of folding egg whites, we'll guide you through each step of the process, ensuring that your cake turns out moist, fluffy, and adorned with a glossy chocolate glaze that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

TUXEDO CAKE



Tuxedo Cake image

This absolutely gorgeous cake was featured in Texas Co-op Magazine and comes from the Texas Hill Country's favorite Bakery--Rather Sweet Bakery and Cafe. It gives very detailed instructions, dont let the long list stop you from trying this cake--it is so worth the effort--just gorgeous!Hope you enjoy.

Provided by Peggy Lynn

Categories     Dessert

Time 2h5m

Yield 12-14 serving(s)

Number Of Ingredients 17

1 cup unsalted butter (2 sticks)
2 cups water
1 cup canola oil
4 cups sugar
1 cup high-quality unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
4 cups chilled heavy whipping cream
1 1/4 cups powdered sugar
4 ounces high-quality bittersweet chocolate, chopped into small pieces
1/2 cup heavy whipping cream
1/4 cup lyle's golden syrup (*this is imported from britain if you can't find it you can substitute light corn syrup)
2 teaspoons vanilla extract

Steps:

  • To make the cake: For a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom.
  • Preheat the oven to 350°.
  • Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (Or spray with Baker's Joy).
  • Combine the butter, water and canola oil in a medium saucepan set over medium heat.
  • In a large bowl, stir together the sugar, cocoa and flour.
  • Pour the butter mixture into the sugar mixture and whisk until smooth.
  • Whisk in the eggs, one at a time, then whisk in the buttermilk.
  • Whisk in the baking soda, salt and vanilla all at once.
  • Transfer the batter to the prepared pans.
  • For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another.
  • Set two layers on one rack and the third on the other.
  • For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back.
  • Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
  • Monitor the layers carefully for doneness; each one may be done at different times.
  • Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks.
  • Cool the cakes completely, at least two hours, before frosting.
  • To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.
  • Add the powdered sugar and whip until thoroughly combined.
  • Place one cake layer on a plate and spread some of the frosting over the top.
  • Top with the remaining layers, thickly coating the top and sides of each with frosting.
  • Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour.
  • To Make The Glaze: Place the chocolate in a medium bowl.
  • Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam.
  • Pour the hot cream over the chocolate and stir until it has melted completely.
  • Stir in the syrup and the vanilla.
  • Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes.
  • Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake.
  • Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup).
  • Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
  • Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.
  • The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.

Nutrition Facts : Calories 1136, Fat 69.7, SaturatedFat 32.9, Cholesterol 225.8, Sodium 500.1, Carbohydrate 124.3, Fiber 3.5, Sugar 82.3, Protein 10.5

TUXEDO CAKE



Tuxedo Cake image

Elegant layers of black and white cake, frosting, and ganache come together for a delicious and sophisticated dessert.

Provided by Kristina Vanni

Categories     Dessert     Cake

Time 3h45m

Number Of Ingredients 20

For the White Cake Layers:
1 (15.25-ounce) box white cake mix
1 cup water
1/3 cup vegetable oil
3 egg whites
For the Chocolate Cake Layers:
1 (15.25-ounce) box devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
For the Buttercream:
8 cups powdered sugar ( divided )
1 pound/2 cups unsalted butter (softened, divided)
2 teaspoons vanilla extract (divided)
2 tablespoons milk (divided)
1/4 cup unsweetened cocoa powder
For the Chocolate Ganache:
4 ounces semisweet baking chocolate (chopped)
1/3 cup whipping cream
Garnish: white chocolate shavings or curls

Steps:

  • Gather the ingredients. Preheat the oven to 350 F. Spray 4 (8-inch) round cake pans with cooking spray. Set aside.
  • Prepare the white cake layers. In a large mixing bowl, combine the white cake mix, water, oil, and egg whites until moistened. Beat at medium speed for 2 minutes.
  • Divide the white cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
  • Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
  • Prepare the chocolate cake layers. In a large mixing bowl, combine the devil's food cake mix, water, oil, and eggs until moistened. Beat at medium speed for 2 minutes.
  • Divide the chocolate cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
  • Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
  • Make the buttercream. In a large mixing bowl fitted with a wire whisk, combine 4 cups of the powdered sugar, 1 cup of the butter, and 1 teaspoon of the vanilla extract.
  • Beat well to combine. Add the milk 1 teaspoon at a time until the desired spreadable consistency is achieved. Remove 1/3 of the white buttercream frosting to a bowl.
  • To the remaining 2/3 still in the mixing bowl, add the cocoa powder. Beat well to combine. Set aside.
  • In another large mixing bowl, fitted with a wire whisk, combine the remaining 4 cups of powdered sugar, remaining 1 cup of butter, and remaining 1 teaspoon of vanilla extract. Beat well to combine. Add the milk, one teaspoon at a time, until the desired spreadable consistency is achieved.
  • Using a serrated knife, cut the rounded top off of the cakes to make a level surface.
  • Place one of the chocolate layers down on a cake stand or serving platter. Top with half of the chocolate buttercream.
  • Stack one of the white cake layers on top . Frost with about 1/4 of the white buttercream.
  • Place the other chocolate cake layer on top. Frost with the remaining chocolate buttercream.
  • Place the last white layer on top. Frost the top and the sides of the cake with the remaining white buttercream. Refrigerate until the buttercream is set, at least an hour.
  • In a small saucepan over low heat, combine the semisweet chocolate and whipping cream. Cook, stirring frequently, until the chocolate is melted and smooth. Cool for 5 minutes.
  • Pour the ganache mixture on top of the chilled cake and allow it to drip down the sides of the cake.
  • Decorate the top of the cake with grated white chocolate or white chocolate curls. Refrigerate until ready to serve.
  • Slice and serve.

Nutrition Facts : Calories 1086 kcal, Carbohydrate 141 g, Cholesterol 137 mg, Fiber 3 g, Protein 8 g, SaturatedFat 28 g, Sodium 575 mg, Sugar 108 g, Fat 56 g, ServingSize 1 cake (12 slices), UnsaturatedFat 0 g

BLACK AND WHITE ANGEL FOOD CAKE



Black and White Angel Food Cake image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

2 cups sifted superfine sugar (about 1 pound)
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 cup coarsely grated semisweet chocolate
1/2 pound semisweet chocolate chips
3/4 cup plus 1 tablespoon heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
  • Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.
  • Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
  • For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

THE BEST ANGEL FOOD CAKE



The Best Angel Food Cake image

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

1 1/3 cups superfine sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine salt
12 large egg whites, at room temperature (see Cook's Note)
2 teaspoons pure vanilla extract
1 1/4 cups bleached cake flour (not self-rising), such as Swan's Down, sifted (177 grams) (see Cook's Note)
Berries and whipped cream, for serving

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.

FROSTED ANGEL FOOD CAKE



Frosted Angel Food Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h55m

Yield 12 servings

Number Of Ingredients 10

1 cup cake flour
1/4 teaspoon kosher salt
15 large egg whites, at room temperature
1 teaspoon cream of tartar
1 1/2 cups plus 2 tablespoons granulated sugar, sifted 3 times
1 teaspoon vanilla
4 cups powdered sugar
2 sticks (1 cup) salted butter, softened
1/4 cup heavy cream
Yellow food coloring

Steps:

  • For the angel food cake: Preheat the oven to 350 degrees F.
  • Combine the cake flour and salt in a medium bowl and sift together 5 times. Set aside.
  • In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose). Add the cream of tartar and beat on high until stiff, 4 to 5 minutes. With the mixer on medium low, slowly sprinkle in the sifted granulated sugar. Fold in the sifted flour mixture gently until it's all combined. Sprinkle the vanilla into the bowl and fold gently.
  • Spoon the batter into an angel food or tube pan (preferably with cooling legs)--make sure there's no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes. (Don't open the oven while it's baking!)
  • Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook's Note). Let the cake cool completely while upside-down.
  • For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy. Add a few drops of yellow food coloring as desired.
  • Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up. Frost the cake all over.

TUXEDO CAKE



Tuxedo Cake image

Bring a dramatic-looking Tuxedo Cake to any special occasion. This chocolate Tuxedo Cake with white frosting and chocolate glaze is an elegant dessert.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 16 servings

Number Of Ingredients 10

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1/4 cup milk
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/2 cup butter, softened
1-1/2 tsp. vanilla
6 cups powdered sugar
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1 oz. BAKER'S White Chocolate
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
  • Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
  • Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
  • Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Garnish with chocolate curls. Keep refrigerated.

Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 80 mg, Sodium 370 mg, Carbohydrate 79 g, Fiber 1 g, Sugar 64 g, Protein 5 g

ANGEL FOOD CAKE



Angel Food Cake image

This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. -Lucile H. Proctor, Panguitch, Utah

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 9

1-1/2 cups egg whites (about 10 large)
1 cup confectioners' sugar
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Sweetened whipped cream and mixed fresh berries, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. 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 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

ANGEL FOOD CAKE I



Angel Food Cake I image

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

1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract

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



Angel Food Cake image

This dessert, originally from an article called "Angel Food Cake 101," is revered as much for its airy, light texture as for its delicate flavor, which brings out the best in everything it touches: Fresh fruit, whipped cream, chocolate sauce, lemon curd, and more.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 7

1 cup sifted cake flour, (not self-rising)
1 1/2 cups granulated sugar
12 large egg whites
1 teaspoon cream of tartar
1 tablespoon freshly squeezed lemon juice
2 teaspoons pure vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 325 degrees, with rack in lower third but not on bottom shelf. Prepare a 10-inch angel-food-cake pan: Using the pan as your guide, cut a circle from a piece of parchment paper; use it to line bottom of pan. Using a sieve, sift flour and 1/2 cup sugar onto another piece of parchment.
  • Set sieve over a bowl, and return mixture to sieve; sift again and set aside.
  • Place egg whites in a large mixing bowl. Beat on medium speed until frothy, about 1 minute. Add the cream of tartar, lemon juice, vanilla, and salt; continue beating until soft peaks form, about 2 1/2 minutes. With mixer running, add remaining cup sugar a little at a time, beating no longer than 1 minute.
  • Raise speed to medium-high; continue beating until firm, but not stiff, peaks form (when beater is lifted, only the tip of the peak should fall over slightly). Gently transfer egg-white mixture to a large, wide bowl. Sprinkle a third of the reserved flour mixture over the whites. Using a whisk, gently combine in a folding motion, allowing batter to fall through the whisk as you fold. Sprinkle remaining flour mixture over whites in two more batches; fold until just combined. Be careful not to overmix because the egg whites will deflate.
  • Using a large rubber spatula, transfer batter to prepared pan. Run a knife gently through the center of the batter to remove any large air bubbles. Bake until a cake tester inserted in the middle comes out clean and cake is springy to the touch, 45 to 50 minutes.
  • Remove pan from oven and invert onto its legs, making sure cake clears the surface of the counter. (If using a tube pan, invert it and hang over the neck of a bottle.) Let cool completely, 1 1/2 to 2 hours. To remove cake, reinvert pan, top side up. Run a knife around the inner and outer edges of the cake before releasing the bottom. Cake will keep up to 2 days at room temperature in an airtight container or wrapped in plastic. To serve, slice with a serrated knife.

ANGEL FOOD CAKE III



Angel Food Cake III image

Classic angel food cake, light and tastes great by itself!

Provided by Krissyp

Categories     Desserts     Cakes     White Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 6

1 cup cake flour
1 ½ cups white sugar
12 egg whites
1 ½ teaspoons vanilla extract
1 ½ teaspoons cream of tartar
½ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
  • In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
  • Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 29.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 4 g, Sodium 131 mg, Sugar 21.7 g

ANGEL FOOD CAKE



Angel Food Cake image

There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 7

1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract
Berries and Cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
  • Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
  • Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Nutrition Facts : Calories 212 g, Protein 7 g

HOMEMADE ANGEL FOOD CAKE



Homemade Angel Food Cake image

This angel food cake is just like grandma use to make.

Provided by Darlene Williams

Categories     Desserts     Cakes     Angel Food Cake Recipes

Yield 14

Number Of Ingredients 7

18 egg whites
2 teaspoons cream of tartar
1 pinch salt
1 ½ cups white sugar
1 cup cake flour
½ cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
  • In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
  • Quickly fold in flour mixture. Pour into a 10 inch tube pan.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 34.3 g, Fat 0.1 g, Fiber 0.2 g, Protein 5.5 g, Sodium 71.8 mg, Sugar 26 g

ANGEL FOOD CAKE



Angel Food Cake image

Provided by Rena Coyle

Categories     dessert

Time 1h15m

Yield Twelve servings

Number Of Ingredients 7

1 1/2 cups egg whites (approximately 11 extra-large eggs)
1 cup cake flour
1 1/2 cup sugar
1 teaspoon allspice
1 teaspoon cream of tartar
1 tablespoon freshly squeezed lemon juice
1 tablespoon confectioners' sugar

Steps:

  • Set the egg whites out about one hour ahead. Preheat the oven to 350 degrees.
  • Combine the flour with the half-cup of sugar and the allspice. Sift four times. Set aside.
  • In a large mixing bowl, beat the egg whites, cream of tartar and lemon juice together, with an electric mixer on high speed, until they hold a soft peak. Begin adding the remaining one cup of sugar, a quarter cup at a time, until all the sugar is blended.
  • Using a rubber spatula, gently fold in the flour mixture until it is completely incorporated. Give it a few extra folds just to be sure all the flour is really mixed in, but be careful not to overmix. Gently scoop the batter into an ungreased angel food cake pan. Smooth the batter with the rubber scraper. Bake for 40 to 50 minutes, until the top is dark golden brown.
  • When baked, remove the cake from the oven and invert it, with the pan at least an inch above the counter. If your pan doesn't have metal feet, set the pan onto four inverted teaspoons or bowls. Remove the cake after it has completely cooled by slipping a fork down the side between the cake and the pan in several places. Once the cake is loosened, gently pull it out of the pan. Dust with confectioners' sugar and serve with ice cream and fresh berries.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 26 grams

Tips:

  • Make sure all ingredients are at room temperature before starting. This will help ensure that the cake batter is smooth and evenly mixed.
  • Use a light touch when folding the egg whites into the batter. Overmixing can cause the batter to deflate and the cake to be tough.
  • Bake the cake in a preheated oven. This will help prevent the cake from sinking in the middle.
  • Do not open the oven door during baking. This can cause the cake to fall.
  • Let the cake cool completely before frosting. This will help prevent the frosting from melting.

Conclusion:

Tuxedo angel food cake is a delicious and elegant dessert that is perfect for any occasion. With its light and fluffy texture, and rich chocolate frosting, this cake is sure to be a hit. Follow these tips to make sure your tuxedo angel food cake turns out perfect every time.

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