Recipe For Angel Food Spice Cake
This light and airy pumpkin spice angel food cake will be a hit this fall. I share a secret technique that ensures this angel food cake is perfectly light and fluffy.
There’s nothing like dipping your fork into a pillowy soft slice of angel food cake. This one is filled with pumpkin pie spice and topped with fall fruits like apples and pears in a fluffy coconut cream topping.
Angel food cake is very easy to make, but you have to be careful not to allow any egg yolk to mix with the egg whites, or else you won’t be able to whip the egg whites into soft peaks. Save your egg yolks to make this delicious caramel custard.
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Sift the powdered sugar, flour, and pumpkin pie spice into a large bowl three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.
Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.
Angel Food Cake
Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to cut through the batter to remove large air pockets gently.
Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan.
When ready to serve, make the whipped cream. Chill the bowl and whisk the attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternatively, you can use homemade whipped cream or cool whip.
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Use coconut cream from a can instead of a carton for the best results. The coconut cream from a can is thick and creamy, whereas the coconut cream from a carton is too watered down and will not work well for this recipe.
Store this angel food cake in an airtight container in the refrigerator for up to 5 days. You can freeze angel food cake for up to 3 months. Unthaw at room temperature.
What do you think of this light and airy fall angel food cake recipe? What would you serve with this cake? Let me know in the comment section below.
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In a large bowl, sift together the powdered sugar, flour, and pumpkin pie spice three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.
Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets.
Semi Homemade Pumpkin Angel Food Cake Recipe
Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan, for about 3 hours. When cooled, loosen the sides of the cake from the pan and remove the cake. Transfer to a serving plate.
When ready to serve, make the whipped cream. Chill the bowl and whisk attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternatively, you can use homemade whipped cream or cool whip.
Make sure to sift the dry ingredients 3 times to aerate the flour so the cake will be light and airy. Do not skip this step.My baby is one year old today! No, I don’t mean this guy (who will be three next month). I mean this right here—my blog. Looking back I can’t believe how much it has grown and changed. Honestly, when I hit publish on my first post I didn’t know if I would keep at it. I mean, haven’t we all started tons of stuff in our lives and then not followed through for one reason or another? I’m looking at you, pilates.
Pumpkin Chiffon Cake
But now I can’t imagine my life without my blog. It has been such an amazing creative outlet for me as both a cook and a writer. I definitely already knew my way around a kitchen, but my skills have improved tremendously. I’m taking more risks, trying new things, and thinking outside the box when it comes to flavors and ingredients. I’m also taking myself less seriously as a writer, and consequently enjoying it so much more! Instead of agonizing over sentence structure or finding the perfect word, I’m just, you know, letting it flow.
I had a professor in graduate school who said we shouldn’t pursue writing as a profession unless the first thing we wanted to do every morning was sit down at the computer and write. Um…not so much. But cook something and
Blogging isn’t all fun and games and cookies, though. The strides I’ve made in terms of building traffic, improving my photography, and developing my site have involved tons of Blogging 101 homework. I would be nowhere without Food Blogger Pro,
Homemade Angel Food Cake Recipe Recipe |bigger Bolder Baking
I hope to monetize my site soon with a few tasteful ads and by working with brands, but for now I am funding it (paying for camera equipment, a backup service, my two redesigns, Tailwind, etc.) with the money I make from freelance food writing and with the royalties I earn from
OMG. I just reread what I wrote and it kind of sounds like an Oscar speech or something, doesn’t it? I think now would probably be a good time to switch gears and discuss what you’re all really here for. Namely, this pumpkin spice angel food cake.
A few weeks ago, one of my coworkers put out an angel food cake from Whole Foods in our office kitchen. Usually I’m pretty good at restraining myself around office sweets, but for some reason I could not stop eating it. Every time I walked by, I sliced off another bite. It was just so light and airy, and it was delicious with my coffee.
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Which of course got me thinking. Why not a coffee flavored angel food cake? And then, because it’s that time of year, why not a pumpkin spice angel food cake?A little research led me to this recipe from Gale Gand. I’ve adapted it here, adding a healthy dose of pumpkin pie spice.
Angel food cakes are a wee bit fussy. First of all, it’s important to measure your egg whites. You want 1 1/2 cups. Lots of recipes will tell you that you need a dozen eggs, but that’s not always the case. This time I only used nine. You also
Sift your flour to ensure a fluffy, tender cake. Lastly, you have to cool the cake in the pan upside down. I do this by sticking a wine bottle through the hole in the middle and flipping the cake on top.
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Naturally, this pumpkin spice angel food cake is perfect with a scoop of vanilla ice cream and a cup of coffee. Store leftovers loosely covered with plastic wrap at room temperature for up to three days.
Thank you so much for reading along this past year! I hope you have tried and enjoyed some of my recipes. I have lots of fun stuff planned for the months ahead (fall is my favorite cooking time of year), so come back soon! XO
This tender, fluffy cake makes a delicious fall dessert. As an added bonus, it's virtually fat-free. It's the perfect finish to a heavy holiday meal.
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