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Angel sponge cake with raspberries and cream recipe

Angel sponge cake with raspberries and cream recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Fruit cake

This angel sponge cake is as light as a cloud and a real treat for the palate. Perfect with a cold glass of Prosecco on a summer day.

11 people made this

IngredientsServes: 10

  • 5 large eggs, separated
  • 280g caster sugar
  • 180g self raising flour, sifted
  • 180ml double cream, whipped
  • 300g raspberries
  • To serve
  • 300ml single cream
  • fresh mint leaves, to garnish

MethodPrep:20min ›Cook:1hr ›Extra time:2hr chilling › Ready in:3hr20min

  1. Preheat the oven to 150 C / Gas 2. Line a 30cm springform cake tin with baking parchment.
  2. Whisk the egg yolks with half of the sugar till pale and creamy. In another bowl with a clean whisk, beat the whites with the remaining sugar, till soft peaks form. Fold the whites into the yolks gently followed by the self raising flour. Pour the cake mixture into the prepared tin.
  3. Bake the cake for 1 hour until risen, golden and firm. Remove from the oven, run a knife around the inside of the tin and turn out to cool fully on a cooling rack.
  4. Once the cake has fully cooled, slice through and fill with half of the whipped cream. Sandwich back together and spread the remaining cream over the top. Arrange the raspberries on top and chill in the fridge for 2 hours.
  5. Slice and serve with single cream and a spring of mint to garnish.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

My family and I loved this cake. It was really easy to make and it's heavenly delicious!!! I used two baking tins to make the sandwich. I baked it for about 40 minutes. It turned out fantastic.-12 Feb 2015


Best Strawberry Trifle Recipe

Looking for an easy dessert for a special occasion? This Best Strawberry Trifle recipe is layered with cake, berries, and whipped cream!

Friends, there are two things about this post today that I love. First, an easy Strawberry Trifle for a patriotic holiday!


Place a clean towel on a work surface, and with a sifter, lightly sprinkle powdered sugar onto the towel.

Loosen the edges of the cake with a spatula immediately invert cake onto sugared towel.

Remove pan and waxed paper.

Starting with long side, roll up the cake in the towel, and cool the cake!


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We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!


Strawberry angel food cake layered lush

Strawberry angel food cake layered lush is free-form layers of cake, cream cheese, whipped cream and tangy berries with all the goodness you can want in a spring dessert. Have a potluck or graduation around the corner? Try these in a big 9×13 or individual servings for a special touch.

Jump to Recipe

Time and time again, we have events that require something simple, tastes delicious and won&rsquot take a lot of effort to put together. This strawberry angel food cake lush is just the way to do it.

But the original version had one problem: it used one of those bags of strawberry gel. You know the stuff. It comes in blueberry and maybe pineapple and you get it over in the produce department.

And it tastes like the bag it comes in.

Loaded with colors, corn syrup and not ONE DROP of strawberries, I&rsquom putting my foot down on that garbage and recommending that you suck it up and make your own glaze.

Feel free to use frozen strawberries or fresh and cook them down to make a bright, flavorful glaze instead of bagged chemicals and additives.


Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 225g plain flour
  • 4 medium eggs
  • 2tsp baking powder
  • zest of 1 lemon
  • 50g pistachios, chopped
  • For the filling:
  • 1tbsp seedless raspberry jam
  • 150ml double cream
  • 1/2tbsp icing sugar
  • 1/2tsp rosewater
  • 2tsp dried rose petals, optional
  • 150g punnet of raspberries
  • For the icing:
  • 100g icing sugar, sieved
  • juice of 1 lemon
  • 1 tsp rose water
  • a few drops of pink food colouring
  • For the decoration:
  • freeze dried raspberries and dried rose petals
  • You will need:
  • 2 x 8” cake tins lined

Recipe Summary

  • 1 1/4 cups sifted cake flour, not self-rising
  • 1 1/2 cups sugar, preferably superfine, sifted
  • Pinch of salt
  • 1/2 pint (6 ounces) fresh raspberries
  • 1 3/4 cups egg whites, about 12 large eggs
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons pure vanilla extract
  • Buttermilk Sorbet for Angel Food Swirl Cake

Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.

Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries strain through a fine sieve to yield about 1/4 cup mashed raspberries.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high beat until whites are nearly stiff. Reduce speed to medium-low beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.

Sift flour mixture over egg whites fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue do not smooth.

Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)

Invert pan onto its legs or hang it over the neck of a bottle or funnel let cake stand, in the pan, until completely cool, about 1 hour. Run a knife around edges of the cake to loosen the sides. Unmold cake. Serve with buttermilk sorbet and remaining whole raspberries.


Tag: angel food cake

“The Best Angel Food Cake” from America’s Test Kitchen. The ingredients and method for producing this cake from scratch are little changed from the nineteenth century original.

When I was growing up, my mother would bake Angel Food Cake as a special summertime dessert. I remember the anticipation of seeing the freshly baked cake in its distinctive pan, precariously balanced upside down on an old bottle on the kitchen counter. Served with fresh raspberries and my great-grandmother’s lemon pudding frosting, there was something delightfully old-fashioned and elegant about Angel Food Cake. But in the late-nineteenth century, Angel Food Cake represented the latest in culinary innovation.

My previous two posts for the Recipes Project examined how changing technology and ingredients influenced women’s recipe collecting. Those transformations fostered the development of new recipes, like Angel Food Cake.

Angel Food Cake or Angel Cake is a sponge cake developed in the United States, likely in the 1860s and 1870s. The recipe first appeared in print in the 1880s and was included in both Lincoln and Farmer’s editions of The Boston Cooking School Cookbook. Angel Food Cake was an elegant means of using up surplus egg whites.Beaten egg whites gave the cake “a texture so airy that the confection supposedly has the sublimity of angels.”[1] With its name, Angel Food Cake joined a long tradition of bestowing celestial or religious names on baked goods and sweetmeats. Angel Food Cake remained a classic and popular dessert throughout the twentieth century–Eleanor Roosevelt, for example, served it at the White House–but its popularity was truly cemented by the introduction of a reliable prepackaged baking mix in the 1940s.

“Angel Cake” The Boston Cooking School Cookbook (1896), 418.

The introduction of Angel Food Cake and its opposite, Devil’s Food Cake, followed earlier trends of highlighting the contrasting appearance of cakes for dramatic effect on the dessert table. At mid-century, Lady Cake (a delicate white cake made with egg whites and flavored with bitter almonds or peach kernels) and Gold Cake (a deep yellow cake made with egg yolks and flavored with citrus) were popular pairings for dessert tables where the contrast in their coloring was on display. Caroline B. King in her cake-based memoirs remembered her sister’s Angel Food Cake as “snowy white and airy” and her sister’s explanation that her new recipe for Devil’s Food Cake would look “lovely in a cake basket with Angel Cake first a slice of the chocolate, then one of the white.”[2]

This advertisement for household items from The Boston Cooking School Cookbook hints at the remarkable variety of mass produced goods available in the late nineteenth century.

These new-fashioned recipes also revealed the technological advancements of the last century. While Angel Food Cake relied mainly on whipped egg whites as a leavening agent, like early sponge cakes, this cake owed its existence to technological advancements of the nineteenth century.

Women eagerly embraced laborsaving devices in the kitchen, the popularity of the eggbeater is no surprise considering that early nineteenth century cake recipes require hours of beating. Many would have agreed with Marion Harland’s assertion in Common Sense in the Household (1872) that “a good egg-beater [was] a treasure.”[3] For Angel Food Cake, eggbeaters eased the labor of whipping egg whites to stiff peaks and the addition of cream of tartar stabilized the whipped whites and prevented darkening.

The cake’s airy texture is achieved not only through the whipped egg whites, but also through the availability of commercially ground flour. The softer, refined wheat flour available at the end of the nineteenth century contributed to the cake’s light texture and cloudlike appearance flour manufacturing techniques could produce a lighter colored flour. The cake’s white appearance was also dependent upon the availability of pure white granulated sugar, which was available thanks to advancements in the refining process and saved women the labor of grinding loaf sugar.

Angel Food Cake Pan (Wikipedia)

The mass production of cooking implements after the Civil War provided the Angel Food Cake Pan, necessary for producing such a tall cake. The batter could slowly climb up the cake pan during the cooking process. It’s no coincidence that recipes for Angel Food Cake became popular once the pan necessary for its shape and texture was being mass produced.

And so by the end of the nineteenth century, the combined forces of technological innovation and improved ingredients resulted in a remarkable variety of cakes that were easier to produce at home, including Angel Food Cake. While the ease of prepackaged cake mixes was still several decades away, cake baking remained a difficult and time-consuming task–but significantly less so than even twenty-five years previously.

The increased accessibility of cake baking, both in terms of affordability and labor, resulted in the creation of elaborate new recipes. During this period, baker ingenuity resulted in an explosion of new confections such as White Mountain Cake, Devil’s Food, Moonshine Cake, Chocolate Marshmallow Cake, Boston Cream Pie, Mocha Cake, and, of course, Angel Food Cake. Thus, women not only collected cake recipes for the practical reason that technology and ingredients had changed, but also because they were so many new and exciting options for cake baking.

[1] John F. Mariani, Encyclopedia of American Food and Drink (New York: Bloomsbury, 2013), 35.

[2] Caroline B. King, Victorian Cakes: A Reminiscence with Recipes (Berkeley, CA: Aris Books, 1986), 34.

[3] Marion Harland, Common Sense in the Household (New York: Scribner, Armstrong & Co., 1873), 20.


Method

Angel Food Cake Method:

Combine the egg whites, cream of tartar, and vanilla extract in the bowl of a stand mixer.

Whisk on medium-low speed until the eggs become frothy, then slowly add in about half of the sugar.

Once all of the sugar is incorporated, increase the speed to high and whip until medium-soft peaks form.

Meanwhile, sift the remaining sugar, salt, and cake flour onto a sheet of parchment paper.

Once the egg whites are ready, turn off the machine, tip in the flour mixture, and fold the batter using a large plastic spatula. Make sure to mix only until the batter is homogenous, any further mixing will deflate the batter.

Gently, pour ¼ of the batter into an ungreased 10-inch tube pan. Using a small spatula, smooth the batter into the bottom of the pan and up the sides (this will prevent large holes in the bottom of the cake).

Evenly distribute the remaining batter. Make sure to smooth the top of the cake before baking with the same small spatula.

Bake the cake at 350°F for 40-45 minutes. When the cake is done, the top will be an even golden brown and the top of the cake should spring back when poked.

Remove the cake from the oven and invert the entire pan. Allow the cake to cool upside down until completely cooled, about 3 hours.

Turn the cake right-side-up again. Run a thin blade or spatula along the outside of the pan, then remove the sides. Repeat with the bottom portion of the pan.

Flip the cake over once more and decorate to your liking.

Whipped Cream Frosting Method:

Add the water to a small bowl, heat-proof bowl.

Sprinkle the gelatin over the water and let sit until fully hydrated, about 6 minutes.

Meanwhile, in a small pot, add about 1/2 inch of water, begin heating over medium-low heat.

Once the gelatin is hydrated, place the small bowl over the water bath. Stir the gelatin until liquid but not hot. If necessary, allow the mixture to cool before whipping the cream.

In the bowl of a stand mixer, add the cream, sifted sugar, raspberry extract, salt, and food coloring (start with only a few drops, you can add more later if desired). Whip until thickened but not quite soft-peak.

Stream in the gelatin liquid and continue whipping to medium-stiff peaks. If the gelatin mixture is too thick, reheat it over the double boiler, but be careful not to overheat it.

Cover and refrigerate until ready to use.

Raspberry Glaze Method:

Combine the jam and water in a small pot.

Heat over medium-low heat until melted.

Allow the mixture to cool slightly then toss the raspberries in the glaze.


Angel Food Cake with Berries

If you have been around here even for a little bit, you will quickly realize that I absolutely LOVE creating showstopping desserts that are quick and easy. This Angel Food Cake with Berries is the ultimate dessert! Not only does it look spectacular, and take only about 15 minutes to put together, it also tastes amazing.

Please, please don’t be intimidated by this cake, it really is super easy. It’s perfect for the upcoming 4th of July holiday but also great as a no bake dessert when you don’t want to heat up your oven during the heat of the summer.

The ingredients are very simple, yet have a few secret touches that make this Angel Food Cake with Berries extra special. I started with a store bought Angel Food Cake, you can also use a cake mix and bake your own, or make one from scratch.

The whipped topping is not your everyday run of the mill straight from the container topping. For extra thickness, I added a container of marshmallow creme and almond extract for extra flavoring.

The berries are also extra special – strawberries, blueberries, red raspberries and blackberries combined.

Here’s a little trick I learned long ago because I don’t cut very evenly. Use toothpicks to divide the cake into thirds, then using a serrated knife, cut along the toothpicks.

After the cake is cut, then the fun starts. Add the whipped topping and berries, then repeat the layers until you are finished. Then a few sprigs of mint to add a little freshness if you like.

Serve with a side of whipped topping and berries to make it even more delicious.


Watch the video: Easy Raspberry Swirl Angel Food Cake Tutorial (January 2022).