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Add 1/2 cup cocoa powder to the cake mix to turn it into a chocolate angel food cake. Add 1/3 cup powdered sugar and a teaspoon of cream of tartar to light up and sweeten up your cake. Follow the directions on the cake but add a bit of lemon juice in place of water, along with 1/4 cup of powdered sugar to sweeten up the lemon.
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grated peel of one orange. Mix the icing sugar and the orange juice in a small bowl. Add the flavouring and orange rind and mix in until you have a smooth glaze. Spoon the glaze on top of the angel cake. Spread it out to the edges with a metal spatula and let it dribble down the sides.
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For the angel food cake. Preheat oven to 350°F. In large bowl, combine egg whites and salt. Beat with electric mixer on high for 1 minute. Add cream of tartar and continue beating until stiff peaks form when beater is slowly raised, about 4-5 minutes. In a medium bowl, combine sugar and flour. Using a rubber spatula, gently fold sugar/flour.
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Preheat the oven to 325°F. This is slightly lower than most other cakes so that the angel food cake won't overbake while it rises. Do not spray the tube pan with cooking spray. Whip the egg whites: Add the 12 egg whites to a mixing bowl that fits an electric stand or is large enough to use with a hand mixer.
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Preheat oven to 375 F. Place egg whites in mixing bowl and use a mixer to beat until frothy. Add cream of tartar and salt. Beat at high speed (using a wire whip attachment if you have one) until foamy and beginning to rise. Gradually add 1 cup granulated sugar (about 2 tablespoons at a time).
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Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed.
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Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor.
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Once the angel food cake has cooled completely, place it on a wire rack set over a baking sheet to catch any drips. Using a spoon or a whisk, drizzle the glaze over the cake, allowing it to flow down the sides. Alternatively, you can use a pastry brush to gently apply the glaze to the surface of the cake. Allow the glaze to set before serving.
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Preheat oven to 350 degrees F. Whisk together flour, cocoa powder and ¾ cups sugar in a medium bowl. Set aside. Add egg whites, salt, vanilla, cream of tartar, cinnamon and food coloring to the bowl of a stand or hand mixer. Beat on medium high speed until soft peaks form, about 5 minutes.
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Step 2: Add the remaining ingredients. Add 3 tablespoons of milk and the lemon juice to the powdered sugar and whisk the ingredients well. You can add more milk to the mixture to help thin the consistency, but 3 tablespoons are a good starting point.
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Prevent your screen from going dark as you follow along. Preheat the oven to 325°F. Don't grease or flour your angel food cake pan . In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of.
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Directions: Preheat oven to 350 degrees Fahrenheit. Place egg whites and water in a mixing bowl. Using a stand mixer with the whisk attachment blend on medium speed until foamy. Stand mixer with whisk attachment. Add cream of tartar, salt and vanilla extract and beat on medium-high speed until mixture forms stiff peaks.
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Using a sifter, add the flour and first portion of sugar to a bowl and set aside. Beat remaining ingredients. Add the egg whites, extract, cream of tartar, and salt to a large bowl. On high speed, beat the ingredients until they are thoroughly combined and form soft peaks. Add remaining sugar.
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Step 3. Beat egg whites, cream of tartar, vanilla extract and salt in large mixer bowl until soft peaks form. With mixer running, gradually beat in remaining 3/4 cup granulated sugar until stiff peaks form. Gradually fold in flour mixture, one-third at a time. Spoon batter into ungreased 10-inch tube pan with removable bottom.
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Melt the butter in a small pot over low heat (or in a bowl in the microwave). Once melted, add the sugar, orange juice, vanilla bean seeds (see note), and salt. Whisk vigorously for 2 minutes until very smooth. Drizzle over the inverted cake and sprinkle with poppy seeds for some pizzazz.
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Preheat the oven to 375°F. In order to make the angel food cake, you must either use 1 cup of cake flour or make cake flour out of all-purpose flour. To make cake flour: Measure 1 cup all-purpose flour. Remove 2 Tablespoons. Add 2 Tablespoons of cornstarch to the flour. Sift this together 2 times.
